10 - 12 (1 kg / 2.2 lb) Bombay ducks (bombil)
2 tsp (4 g) Red chilli powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (4 g) Salt
1 1/2 tbsp (22 ml) Vinegar (sirka)
2 Eggs, beaten
1/2 cup (50 g) 1 3/4 oz Refined flour (maida)
Breadcrumbs
1 cup (120 g) 4 oz Semolina (suji)
Vegetable oil for shallow frying
2 tsp (4 g) Red chilli powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (4 g) Salt
1 1/2 tbsp (22 ml) Vinegar (sirka)
2 Eggs, beaten
1/2 cup (50 g) 1 3/4 oz Refined flour (maida)
Breadcrumbs
1 cup (120 g) 4 oz Semolina (suji)
Vegetable oil for shallow frying
method
1. Remove the head, stomach, and intestines of the Bombay duck. Wash well. Remove the bone, by slitting the fish along its length, and carefully cutting around the bone with a sharp knife. Spread the fish open into a flat fillet.
2. Mix together the spices, salt, and vinegar into a paste. Apply the paste to the fish fillets and keep aside to marinate for 15 minutes.
3. Spread the flour on one plate and the breadcrumbs or semolina on another. Roll each fillet in the flour, dip in eggs, and then coat with breadcrumbs or semolina.
4. Heat the oil in a frying pan; gently lower each fillet and fry on each side till golden. Remove and serve with lemon wedges and potato chips.
2. Mix together the spices, salt, and vinegar into a paste. Apply the paste to the fish fillets and keep aside to marinate for 15 minutes.
3. Spread the flour on one plate and the breadcrumbs or semolina on another. Roll each fillet in the flour, dip in eggs, and then coat with breadcrumbs or semolina.
4. Heat the oil in a frying pan; gently lower each fillet and fry on each side till golden. Remove and serve with lemon wedges and potato chips.
serving amount
serves: 6
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