1 kg fresh bombay duck
1 cup of rice flour
1 tsp fine semolina (rava)
1 tsp red chilli powder (or more if you like it hot)
1/2 tsp tumeric powder
salt to taste
Clean the bombay duck and cut into 1″ pieces
Drain well of moisture (in a cloander for about 30 mins should be enough)
Mix all the dry ingredients together.
Beat the egg and add to the flour mixture to make a batter.
Add a little water for pancake like batter consistency.
Dip the bombay duck pieces into the batter and deep fry till outer coating is crisp.
Keep in a strainer to cool.
Serve with spicy garlic chutney.