CRISPY FRIED STUFFED BOMBAY DUCK / BHARLA BOMBIL

Bombay Duck or Bombil is a variety of fish which is good for frying. You may fry it with or without any stuffing. It is very popular in Maharashtra. The crispy fried one pairs well with dal chawal. I have tried out with stuffed prawn mixture. The taste was divine.

Ingredients:
Bombil / Bombay Duck ....... 6
Prawns ................................ 8 medium sized
Onion ................................ 1 small
Coriander ....................... handful
Green chillies ................. 2
Garlic .......................... 1  tsp
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 ..................... for coating
Oil ............................ 1/2 cup (for frying)

Method:

Clean the bombil and remove the center bone. Flatten it by slitting in the middle. Marinate with salt, turmeric and lemon juice. Set aside.

Clean and de-vein the prawns.

In a chopper, grind the prawns, onion, garlic and green chillies coarsely.

Take a pan and heat 1 tbsp of oil. Tip in the prawn mixture. Saute until the prawns change the colour.

Season with salt and the spice powders mentioned in the list. Add coriander leaves.

Wipe the marinated bombil with a kitchen tissue to remove the moisture. Spoon some filling on the fish and press it firmly.

Fold the fish into shape and dust some rice flour on it.

Now to ensure to keep the filling intact, tie the fish with thread.

Heat oil and fry the fish carefully turning it a couple of times until done. Using a sharp scissor cut the thread and remove carefully.

Serve as a snack or as a side dish with dal chawal.

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Malvani Chicken

MALVANI CHICKEN

Malvani is the Cuisine of the Konkan region of Maharashtra and Goa. The dishes are usually spicy, tangy and coconut based. The 'Konkanastha Brahmin' style of food is quite bland yet very tasty and vegetarian too.


I had jotted down this recipe long back from Aditya Bal's TV show "Chakhle India".

Ingredients:

Malvani Masala ... 4-5 tbsps.( see recipe - HERE )
Chicken ......... 1/2 kg
Onions..... 3 chopped (about 1 and half cups)
Salt
Oil

Grind to paste :


Fresh grated coconut ... 1/2 cup
Garlic................... 8-10 cloves
Ginger ................ 1 inch piece
Green chillies ..... 1-2 ( add only if you like it very hot. I skipped them as the Malvani masala is already spicy)
Coriander leaves .... to garnish.

Method:


1. Heat oil in a pan add the chopped onions. Fry until brown.

2. Add the wet masala ( ground paste of fresh coconut, ginger,garlic)

3. Saute for a minute and add the dry Malvani masala and mix.

4. Now add the chicken pieces ( chicken with bones tastes better in this preparation). Add salt and saute. Add sufficient water (depending on the consistency you want) and simmer it to cook.
Garnish coriander leaves and serve.
I made little gravy because I prefer it with rice. If you want to serve with rotis you can make it dry.

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