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BOMBAY-DUCK (Stuffed and Fried)



If you take seafood of any coastal belt either northeast or west or south, every region has developed its distinctive style of cooking seafood ,but one common factor is usage of spices. The number of spices that go in preparation of most of the fish curries or most of the other sea foods is surprisingly limited to four or five basic spices like Cummin, Turmeric, Chilli, Onion Garlic and Kothumalli. Very rarely with an exception or two, Garam Masalas and other spices are used. But the sheer variety of cooking medium like Coconut milk to Mustard oil makes a whole lot of difference in the final outcome. I have taken Sushi and Shashimi during my sojourns to Japan but frankly speaking I have relished Bombay duck fried in oil or Pompret as cooked in Goa more than sheer raw taste of Japanese fish. Juicy crabs and Loabsters done Ala Kerala Style or Goan style have given me more satisfaction than done in Continental style. May be because I am a spicy person from very young age and my Tastes have been over spoiled by my Aunt, Mother and later on my wife and myself . I am starting with Ever Green Bombay Duck recipe .Hope you would relish and let me know the result. Since I am not cooking non veg. food, your feedback would be a great help.

This variety of fish is most popular on western coast. This is a stuffed and fried fish without any gravy, The sheer taste of white meat with fiery spices still brings back memories.


Bombay Duck 4 nos (Substitute with any flat fish which you can slit and open like a book)
Onion 1 no medium sized
Garlic 5 to 6 cloves
Green Chillies 2 to 3 nos.
Kothumalli 1 bunch
Ginger 1" piece
Jeera Powder 1 spoon
Dhania Powder 1 spoon (optional)
Turmeric powder 1/2 spoon
Chilli powder 1/2 spoon
Besan/Rice flour 1/4 cup
Salt to taste
Oil for frying



Clean the fish thoroughly. Make a slit lengthwise almost up to the other end. Remove the centre bone carefully not leaving any piece .You should be able to open the fish like a book. Some people keep it immersed in Haldi water for some time. May be this is to disinfect it. Press dry lightly and don't leave any water in or out. Set it aside. Pluck Kothumalli, and grate ginger for making paste. Slice Green chillies . Crush Garlic pods with stone and Also crush Onion with hard blows. Make a paste of all the ingredients in a pastle .True flavours come with pounded and stone paste masalas. If you don't have the facility, use a mixi and make a fine paste. Remember that you have no other chance to add salt. So check for salt now and add to paste before filling the fish. Stuff the fishes and if you are afraid that the stuffing would spill, tie each fish with thread. Generally careful frying will prevent spilling of stuffed masalas. 

Now rub each filled fish in Besan/Kadalai maavu or Rice flour lightly. Some people add a little salt and Masala to the flour also. You can do that if you want. Once all the fishes are smeared in flour, fry in a Kadai with not too much of oil. See that the fish is not immersed fully in oil. Maintain that level of oil. Better still is to shallow fry in a non stick pan .When the outer flour becomes darker, (it should not take much of frying time on a low medium flame for this fish to get cooked). Check if the fish is properly cooked in each case.

Serve steaming hot with rotis. Do let me know how you did.

ENJOY!!!! And I would love to have your feed back please. 


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