Sneha's Recipe: Onions

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.