Clean the Bombay duck thoroughly under cold running water, removing any scales and internal organs. Pat the fish completely dry with paper towels.

In a large mixing bowl, combine turmeric powder, red chili powder, salt, ginger-garlic paste, and lemon juice to create a thick marinade paste. Mix well.

Add the cleaned Bombay duck pieces to the marinade, gently coating each piece thoroughly. Cover and refrigerate for 20-30 minutes.

Spread rice flour or semolina on a flat plate. Remove each fish piece from the marinade and coat it lightly with the flour, shaking off excess.

Heat vegetable oil in a large frying pan over medium-high heat until hot. The oil should be about 1/4 inch deep.

Carefully place the coated fish pieces in the hot oil without overcrowding. Fry in batches if necessary.

Fry each side for 3-4 minutes until golden brown and crispy. Avoid flipping too frequently.

Remove the fried fish with a slotted spoon and drain on paper towels. Transfer to a serving platter and garnish with fresh coriander leaves and lemon wedges. Serve hot.