Editing Openai/68e1d3da-bc68-8006-9782-9582664d20d5 (section)

=== 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)?