Stuffed Bombil (Bombay Duck) Recipe

Introduction:

Stuffed Bombil, also known as Bombay Duck, is a popular seafood delicacy along the western coast of India, particularly in Maharashtra. Despite its name, Bombay Duck is not a duck but a type of lizardfish known for its delicate and tender flesh. When stuffed with a flavorful mixture of spices, herbs, and coconut, this dish transforms into a mouthwatering treat that captures the essence of coastal Indian cuisine.

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Ingredients:

6-8 fresh bombils (Bombay Duck), cleaned and deboned

1/2 cup freshly grated coconut

2-3 green chilies, finely chopped

1 medium onion, finely chopped

1/4 cup fresh coriander leaves, chopped

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon coriander powder

1 teaspoon cumin powder

1/2 teaspoon garam masala

2 tablespoons lemon juice

Salt to taste

1/4 cup rice flour (for coating)

2-3 tablespoons oil (for shallow frying)

Instructions:

1. Prepare the Stuffing:

In a mixing bowl, combine the grated coconut, chopped green chilies, chopped onion, coriander leaves, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.

Mix all the ingredients thoroughly to form a cohesive stuffing mixture.

2. Stuff the Bombils:

Lay the cleaned and deboned bombils flat on a plate.

Carefully stuff each bombil with the prepared coconut mixture, ensuring that the stuffing is evenly distributed inside the fish.

Gently fold the bombil over the stuffing, pressing lightly to secure it. You can use a toothpick to hold the edges together if needed.

3. Coat the Bombils:

In a shallow plate, spread out the rice flour.

Lightly coat each stuffed bombil in the rice flour, ensuring it is evenly coated on all sides. This will give the fish a crispy outer layer when fried.

4. Shallow Fry the Bombils:

Heat oil in a large frying pan over medium heat.

Once the oil is hot, gently place the stuffed bombils in the pan.

Shallow fry the bombils on each side for about 3-4 minutes or until golden brown and crispy.

Be careful while flipping the bombils to ensure the stuffing doesn’t spill out.

5. Serve:

Once the bombils are evenly cooked and crispy, remove them from the pan and place them on a paper towel to absorb excess oil.

Serve hot with a wedge of lemon and a side of chutney or salad.

Conclusion:

Stuffed Bombil is a delightful dish that combines the subtle flavors of Bombay Duck with the aromatic spices and freshness of coconut and herbs. The crispy exterior contrasts beautifully with the soft, flavorful stuffing, making it a favorite among seafood enthusiasts. Whether served as an appetizer or a main course, this dish is sure to impress with its unique taste and texture. Perfect for those who appreciate coastal Indian cuisine, Stuffed Bombil is a must-try for any seafood lover.