Name: Crispy Fried Stuffed Bombay Duck / Bharla Bombil recipe by Shobha Keshwani at BetterButter
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3
Ingredients: Bombil / Bombay Duck 6; Prawns 8 ( medium size); Onion 1 (small); Coriander leaves handful; Green chillies 2; Garlic 5 - 6 cloves; Garam masala 1/2 tsp; Turmeric powder 1/4 tsp; Coriander powder 1/2 tsp; Cumin powder 1/2 tsp; Lemon juice 2 tbsps; Salt to taste; Rice flour 2 - 3 tbsps; Oil 1/2 cup ( for frying)

ABOUT Crispy Fried Stuffed Bombay Duck / Bharla Bombil RECIPE

Bombay duck or Bombil is a variety of fish which is good for frying. You may fry it plain or with a prawn stuffing which is very popular in the restaurants in Mumbai. This preparation pairs well with dal chawal. The taste is simply divine.

Ingredients Serving: 3

Bombil / Bombay Duck 6
Prawns 8 ( medium size)
Onion 1 (small)
Coriander leaves handful
Green chillies 2
Garlic 5 - 6 cloves
Garam masala 1/2 tsp
Turmeric powder 1/4 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Lemon juice 2 tbsps
Salt to taste
Rice flour 2 - 3 tbsps
Oil 1/2 cup ( for frying)

Instructions

Clean the Bombil and remove the center bone. Marinate it with salt, turmeric and lemon juice.
Clean and de-vein the prawns.
Cut the prawns and onions into small pieces. In a chopper crush them coarsely along with green chillies and coriander leaves.
In a pan heat about 2 tbsps oil and sauté the mixture for a minute.
Now add the salt and mentioned spice powders for seasoning. stir fry and simmer for a minute.
put the cooked prawn mixture again into the chopper and grind lightly.
Wipe the marinated fish with a kitchen tissue and spoon a little stuffing. Press it firmly.
Fold the fish carefully. Sprinkle the rice flour on both sides. Tie a thread around it to secure the filling.
Heat oil in a flat bottomed pan. Fry the fish turning it carefully a couple of times until crisp.
Using a sharp scissor cut the thread and remove carefully as the fish is very delicate. Serve as a snack or as a side dish with dal chawal.

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