Bommal Fish

Description

This fish is also known as bombil, bummalo, and boomla and Bombay Duck – Not Really a Duck though but very popular in Mumbai and a common sight on many Mumbai beaches: neat rows of this fish drying on racks in the sun.

Flavour and Texture

It has a strong, fishy, and overly salty flavour, as well as a brittle, crumbly texture.

Nutrient Content

• Amount Per 100 g
• Calories-69
• Protein-14 g
• Fat-1 g

Nutrition Benefits

• Protein Rich: Bommal is extremely high in protein. 100g of this fish contains nearly 61g of protein, or roughly 60% of the daily value. When the fish is dried and eaten, the protein content increases even more.

• Omega-3 fatty acids: Bommal or Bombay duck, like any other fatty fish, contains Omega 3 Polyunsaturated fatty acids ( PUFA ). Omega 3 fatty acids are critical to the body. Bombay ducks are high in omega 3 fatty acids, which help your heart by lowering bad cholesterol.

• Vitamin A – Rich: Bombay duck is extremely high in Vitamin A. We are all aware of the importance of Vitamin A in improving our vision and eyesight.

• Bommil has an unusual flavour and may not be as tasty as other fish. However, when combined with the right spices and cooked properly, this fish has a distinct and addictive flavor. In addition, the consumption of Bommil provides health benefits that are rarely found in other foods. 

Recipe – Bommil Fry

Ingredients

• Bommil marinated with turmeric powder and salt – 250 gms
• Fresh coriander-garlic paste 1 1/2 tablespoons
• Mixed masala 1 tablespoon
• Turmeric powder 1/4 teaspoon
• Oil to shallow fry
• Semolina (rawa/suji) for coating
• Onion rings to garnish
• Lemon slices to garnish
• Fresh mint leaves to garnish

Method of preparation

• Step 1: Take Bombay duck in a bowl, add coriander-garlic paste, mixed masala and turmeric powder and mix well.
• Step 2: Heat sufficient oil in a non-stick pan.
• Step 3: Spread semolina on a plate. Coat each Bombay duck with semolina, place in the pan and shallow-fry, turning sides, till evenly golden brown and crisp on both sides.
• Step 4; Drain and arrange them on a serving platter. Garnish with onion rings, lemon slices, mint leaves and serve hot.

Additional information