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

This conversation was exported from ChatGPT

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)

1. Mix squid with salt, turmeric, chili powder, garlic, ginger, and lemon juice.
2. Let it rest for 15–20 minutes (not longer, or squid can toughen).

🍳 Frying steps

1. Mix rice flour, rava, and (optionally) besan in a plate.
2. Dredge each piece of marinated squid in the dry mixture.
3. Heat oil on medium flame.
4. 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)?