Editing Openai/68e1d3da-bc68-8006-9782-9582664d20d5


{{DISPLAYTITLE:Frying squid bombil style}}

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== gpt-5 ==
=== User: can i fry squid with bombay duck bombil fry recipe ===
can i fry squid with bombay duck bombil fry recipe

=== Assistant: Yes — you can absolutely fry squid using the same recipe and method as Bombay duck Bombil fry, with just a few small tw… ===
Yes — you can absolutely fry squid using the same recipe and method as Bombay duck (Bombil) fry, with just a few small tweaks. 🦑🔥

Here’s how to adapt it properly:

===== 🧂 Ingredients (for ~500g squid rings or pieces) =====
* Squid – cleaned and cut into rings or small pieces
* Rice flour – 3 tbsp
* Semolina (rava/sooji) – 2 tbsp (for crispiness)
* Gram flour (besan) – 1 tbsp (optional)
* Turmeric – ¼ tsp
* Red chili powder – 1 tsp
* Garlic paste – 1 tsp
* Ginger paste – ½ tsp
* Lemon juice – 1 tsp
* Salt – to taste
* Oil – for shallow or deep frying

===== 🍋 Marinade (same as bombil fry) =====
# Mix squid with salt, turmeric, chili powder, garlic, ginger, and lemon juice.
# Let it rest for 15–20 minutes (not longer, or squid can toughen).

===== 🍳 Frying steps =====
# Mix rice flour, rava, and (optionally) besan in a plate.
# Dredge each piece of marinated squid in the dry mixture.
# Heat oil on medium flame.
# Shallow fry or deep fry until golden and crisp — about 1–2 minutes per side only. - Don’t overcook — squid turns rubbery fast!

===== 🥥 Optional coastal touch =====
* Sprinkle a little freshly chopped coriander and a squeeze of lime before serving.
* Serve with onion rings and green chutney or kokum chutney.

Would you like me to give you a Konkan-style or Malvani-style twist version of this fry (spicier and more authentic coastal flavor)?

=== User: What are the tweaks ===
What are the tweaks

=== Assistant: Good question — the Bombil fry recipe works really well for squid, but since squid and Bombay duck are very different i… ===
Good question — the Bombil fry recipe works really well for squid, but since squid and Bombay duck are very different in texture and moisture, a few key tweaks make all the difference 👇

===== ⚙️ Key Tweaks When Using Squid Instead of Bombil =====

====== 1. Moisture control ======
* Bombay duck (bombil) is very soft and watery, so recipes usually call for squeezing out moisture before coating.
* Squid, on the other hand, is firm and not watery — so: - Don’t squeeze it. - Just pat dry with a paper towel before marinating.

====== 2. Marination time ======
* Bombil needs a longer marination (30–40 mins) to absorb spice.
* Squid can get tough if marinated too long in acidic ingredients (like lemon). ✅ Keep marination to 15–20 minutes max.

====== 3. Frying time & temperature ======
* Bombil takes about 3–4 minutes per side to fry because it’s soft and needs to firm up.
* Squid cooks very fast — overcooking makes it rubbery. ✅ Fry on medium-high heat for 1–2 minutes per side only, until just golden.

====== 4. Coating ======
* Use the same coating (rice flour + semolina) — but: - Add a bit more semolina (extra crispiness for firmer squid). - You can skip gram flour (besan) if you want a lighter texture.

====== 5. Texture expectation ======
* Bombil fry → flaky, soft interior.
* Squid fry → crisp outside, chewy but tender inside.

If you’d like, I can give you a perfectly balanced squid fry version of the Bombil recipe (with exact proportions tuned for squid).
Would you like that — more Malvani-style (spicy & coastal) or Mumbai-style (crispy street food flavor)?

== References ==
<references />


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