Fried Bombils / Bombay Ducks With Temprado Masala#FishFriday

Our Theme this month for Fish Friday Foodies is Inspired By Your Travels and our host is Camilla M. Mann . 

Goan are basically fish eater's and they love to eat fish every day. I have visited Goa umpteen number of times. What I, enjoy eating most is their fish preparations, tangy, spicy .. mouth watering. This is one of the recipes of Goa, a simple and spicy fried fish with Temprado Masala- Homemade, some call it Green Recheado Masala or Green Masala. 

Bombils have a lot of water content and the secret to perfect crisp fried bombils is to remove as much moisture as you can from the fish before frying them. Makes a great appetizer as they taste the best from pan to the plate!

Read My Notes and follow each step carefully before you start - to get a crispy and tasty Fried Bombils.

Ingredients
10 Fresh Bombils /Fresh Bombay Ducks
3 Tablespoons Heaped Temprado Masala- Homemade
½ Teaspoon Salt
1 Cup Heaped Fine Rawa/Semolina or as required
¼ Cup Heaped Rice Flour or Corn flour - I used rice flour
Oil as required for frying

Method 

Wash and clean the Bombils.

 Slit each of the bombil lengthwise. 

Open up each of the fish and flatten them with your hands. 

Place them on the kitchen platform.

 Take another plate and cover the fish

 Keep some weight over that plate. (This is done to remove all the water from the bombils). for 30 to 45 minutes.

 Pat them a fresh kitchen towel ( I use an old cloth which I can throw away ). 

They should be absolutely dry.

Rub salt. Apply the Temprado Masala- Homemade , individually on all sides using your hands. Keep this aside to marinate for at least 20 minutes or more in the refrigerator.

To Crumb Coat

Mix the rawa and rice flour well, spread it in a plate and keep aside.
Now tilt the plate in which the Bombil is marinated to remove excess water. Take each Bombil and press it into the rawa - rice flour mix on both sides nicely by pressing to crumb coat well.

Keep the crumb coated Bombils aside covered and refrigerate them for at least 15 minutes. 

Heat a pan with a tablespoon of oil and place only 3 Bombils in a pan to fry at a time. (see My Notes for frying ). 

Fry till golden brown. Serve this with tomato slices or any green salad with a drizzle of lemon juice.  

So yummy and finger licking.

My Notes 

Do not add too much oil in the pan to fry the Bombils or else they disintegrate. 

Do not crowd the pan with too many Bombils at a time.
Fry one side on high flame for 2 minutes then reduce the flame to low and leave it to golden brown one side, then flip and just drizzle a teaspoon of oil on the pan and fry this side on low flame only till golden brown and crisp.
Do not flip the fish too many times, the Bombils will disintegrate. 

Wait till one side is perfectly golden brown done, then flip it carefully, tenderly with love. 

Labels: Fish Friday, Seafood/Fish, Goa, Fried, Bombay Duck, Bombils, Starters, Main course

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Bombil Samossa / Stuffed Bombay Duck #FishFriday

This is my Mummy's special recipe, she use to make this very often for us in different spices and filling. I, once made 40 of these for my friends who came from Canada and served these with Handbreads, they were a hit and these got over in a jiffy.

This fish has many names, we Mumbaikar's call it Bombil, some call it bummalo, the British and others who came to India call it Bombay Duck. There are many other stories found on the net regarding the name of the fish, which is true I, do not know, but,  Bombil / Bombay Duck  is a marine lizard fish found on the coastline of Mumbai and Maharashtra.  This is favorite fish of us Mumbaikar's.  Bombils in any form are enjoyed here, dried or fresh we love it.

Our Host Wendy for Fish Friday Foodies asked us to get creative and share some stuffed fish recipes.  I, decided to make my Mummy's favorite recipe, its a little time consuming but worth the effort.


Ingredients

6 - 8 Medium size Fresh Bombils

For the Red Masala Paste

5- 6 Kashmiri Red Chillies
4 Cloves Garlic
1 Teaspoon Level Cumin Seeds
1/4 Teaspoon Turmeric powder
2 Tablespoons Vinegar

Salt to taste

For the Stuffing

2 Medium Onions - finely chopped
1 Green Chilly - Finely chopped
2 Cloves Garlic - Finely chopped
2 Tablespoons Coriander Leaves - chopped
A pinch of All Spice Powder - optional

Salt to Taste

1 Tablespoon Oils

For  Coating 

1/2 Cup Rice Flour 

2 Tablespoons Cup  Fine Semolina  / Rawa

Oil as required for frying

Method

Soak  the red chillies in warm water for an hour at least. 

Wash and clean the bombil, cut the head, lightly scrape it with a back if the knife to remove any dirt or scales on the body.  Then remove the side fins and trim the tail a little.

Now take the bombil on to a cutting board and slit it in the middle very gently, see that you do not cut it fully, then remove the center bone, keep aside like do it for the rest, apply salt and keep aside.

In the meantime grind the ingredients of the masala paste using only vinegar not water should be used.  

Now wash the bombil in fresh water and pat them dry with a kitchen towel.

Apply the paste to the bombil and keep in the refrigerator.

In the meantime lets prepare the stuffing

In a pan heat oil add the onions and rest of the ingredients and saute  it till the onion a translucent, then add a tablespoon or more (according to your taste  ) and fry it till  all the moisture evaporates and the stuffing is dry.  Keep aside to cool. Add the coriander leaves and mix well.

When the stuffing cools, place a tablespoon or more in the center and fold it to make triangle samoosa.

Mix the rice flour and semolina well, gently press each bombil into this mix and coat it nicely on both sides, like wise coat all the bombils and keep aside.

Heat a pan with 2 tablespoons oil on medium low flame and fry the bombils till golden brown and crisp. 

 Enjoy these with  Handbreads,    I, assure you you will love them. 

Labels :  Seafood/Fish, Bombils, Stuffed Fish, Red Masala, Onions, Garlic, Fish Friday, East Indian, Mumbai

An InLinkz Link-up

Bombil Chinchoni Without Coconut And Oil

What differentiates East Indian food from other Indian cuisines, is its use of masala. The Bottle Masala, which forms the basis of most East Indian preparations, is made up of 36 ingredients, which are hand-pounded to give the food a unique taste. This Chinchoni is mostly made in Mother's house and is a traditional recipe, sometimes with coconut or without,  with a single type or fish or mix of different fish. 

This is without coconut and oil. In this recipe the 'chinch' or the sourness comes from tamarind.  This is tangy and lightly spicy curry.  This can be had with steamed rice or Hand Breads (Apas) -East Indian.

Ingredients
8 Bombils -  or any fish
500 ml water
1 Teaspoon Salt
2 Teaspoons Tamarind paste

For the Masala

5 - 6 Dried Red Kashmiri chillies

4  Garlic flakes - roughly chopped

1 Teaspoon Cumin seeds
1/2 Teaspoon Turmeric powder

2 Teaspoons Rice - washed

Method 

Soak red chillies in hot water for 1 hour. Drain and grind with remaining masala ingredients to a smooth consistency, gradually adding 3-4 tablespoons of water,or as required.

Wash fish and set aside to drain. 

In a pan or mud vessel (which we East Indians call it a treezal), add the ground masala, tamarind paste, water and over low flame, let this boil for 10 to 15 minutes.   Adjust the consistency of the gravy and sourness accordingly, then only add the fish. After 15 minutes add fish and bring to a boil, lower heat and simmer for 4 - 5 minutes. Serve hot with steamed rice.

My Notes

You can add any fish  or a mix of two or three different types of fish.  

Labels : Chinchoni, East Indian, Seafood/Fish, Curry, Oil Free, Tamarind, Main course, Bombils, Bombay Duck