Sneha's Recipe: Stuffed Fish

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

Pomfret is my favorite fish. I do not know why I like this fish not that it is more tastier than I other fish. But some how, mostly end my buying pomfret, Basa or Seer fish, may be becasue it has less thorns. But, my weakness is pomfret, enjoy eating stuffed pomfret. I, stuff this fish in different masala and ways, even enjoy this fish steamed. Remembering the days when, I , was young every Good Friday my father used to go to Andheri fish market to buy big large pomfrets and Lobsters for us. We East Indians call pomfrets "Sarga " My mother used to stuff these pomfrets with this chutney for us. This my mother's recipe an traditional East Indian style of stuffing this fish. Try this and you too will enjoy it, will never forget the taste of this stuffed pomfret.

But over the years my father's thinking changed and no more do we eat fish on Good Friday, it became a vegetarian day for us. But those memories are still imprinted in my mind and now I, rarely get to see that size of pomfrets that my father use to bring in market.

For stuffing pomfret you can use either the big size ones or the palm size. This chutney will be enough to fill 2 palm size ones.

This goes to Fish Friday Foodies, this month I am hosting this event. Thank you Wendy for giving me this opportunity to host this event,

Ingredients
2 Palm Size Pomfrets
1/4 Teaspoon Turmeric powder
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt

For the Green Chutney - Grind to a paste

1 Cup Packed Coriander Leaves with the Tender stalks
5 Green Chillies or according to your taste
1/2 Cup Freshly grated Coconut
4 Cloves Garlic
1 Small Onion
1 Teaspoon Cumin seeds
1 Tablespoon Lemon juice
Salt to taste

Oil for frying
Rice flour for coating - optional

Method

For the pomfret

With the back of a knife, lightly scrape pomfret remove the scales present , cut off the fins and tail.

Cut the fish near its stomach area and clean the inside portion very thoroughly. Holding the head of the pomfret slit it horizontal from the head to the tail not separating it on one side. Once this is done clean the unwanted stuff from inside and with the point of the knife remove any black stuff from the stomach part ( this even the fishmonger will slit, clean and give you, if you request ).

Wash the Pomfret and tilt it, so the water drains off.

Apply salt, turmeric and lime , on both sides and inside too, keep aside for 10 minutes.

Grind the chutney to a paste in a mixer try not to add too much water if needed add a little. Keep aside.

Take a pan, add a teaspoon of oil, pour the chutney to thicken it up for a while (see pic) , when it starts getting thick and water is reduced. Keep the flame on low and stirring off and on. Take off flame and allow to cool completely.

Fill the chutney into the pomfret. If you feel that you will not be able to handle the stuff pomfret while frying then tie with a string to hold the masala ( use stitching thread ). Apply a little chutney on the pomfret too. Keep this stuffed pomfret in the fridge for 30 minutes to an hour.

Take a big non stick pan pour in oil enough for frying and heat it on medium low flame.

Spread the rice flour in a big plate and turn the fish into it on both sides so that it is coated with the flour. Place it carefully in the pan and fry on one side then flip and fry the other side. Tilt the pan for the sides to cook so you get an even colour for the fish on all sides. When done place it on kitchen paper towel for the excess oil to drain. Before serving cut off the string carefully when a slightly cooled.