Stuffed bombay duck is a popular dish at various restaurants in Mumbai. With fresh bombay ducks on hand, I decided to give it a try. The fact that there were no recipes, either online or on youtube, replicating the restaurant-style was challenging. The outcome was amazing, satisfying and fulfilling. Crispy on the outside with a moist layer of bombay duck inside, encasing the delicious prawn filling. A party in the mouth, tempting and irresistible.
The prawn filling is cooked and set aside to cool. Bombay ducks are deboned, flattened, rolled into a hollow tube and secured with a toothpick. Then, stuffed with the prawn filling, dredged in rice flour, beaten eggs, rava and deep fried. Innovative and brilliant way of using bombay ducks. Can be enjoyed as a starter or served with the main meal. Though the stuffed bombay ducks taste good on their own, they can be enjoyed with some spicy green chutney or ketchup.
These stuffed bombay ducks are sure to be hit at a party and impress the crowd. The filling can be made in advance. Simultaneously, the bombay ducks can be deboned, flattened, rolled and filled ahead of time. Coated in rice flour, eggs, rava and deep fried just before serving. A winning dish, unique and definitely memorable one.
The prawn filling is cooked and set aside to cool. Bombay ducks are deboned, flattened, rolled into a hollow tube and secured with a toothpick. Then, stuffed with the prawn filling, dredged in rice flour, beaten eggs, rava and deep fried. Innovative and brilliant way of using bombay ducks. Can be enjoyed as a starter or served with the main meal. Though the stuffed bombay ducks taste good on their own, they can be enjoyed with some spicy green chutney or ketchup.
These stuffed bombay ducks are sure to be hit at a party and impress the crowd. The filling can be made in advance. Simultaneously, the bombay ducks can be deboned, flattened, rolled and filled ahead of time. Coated in rice flour, eggs, rava and deep fried just before serving. A winning dish, unique and definitely memorable one.
Bharla Bombil (Stuffed Bombay Duck)
(Yields 16)
Filling
Ingredients:
1/2 kg small-sized prawns
2 large onions (finely chopped)
2 green chillies (finely chopped)
1 large tomato (finely chopped)
4 large cloves of garlic (finely chopped)
1/2-inch ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
dash of lemon juice
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Shell, devein prawns, wash and season with salt.
Heat oil in a pan, sauté onions with garlic, ginger and green chillies. When onions are soft, add tomato and cook until pulpy. Stir in the spice powders and fry well. Mix in the prawns and cook for a couple of minutes ensuring that the mixture has no liquid. Finish with a dash of lemon juice, salt and coriander leaves.
Set aside prawn filling to cool.
Fish
Ingredients:
16 fresh bombay ducks (cleaned, deboned and flattened)
1/2 cup rice flour
1 cup rava (semolina)
oil for deep frying
salt
Method:
Pat dry fish fillets and season with salt. Roll each into a hollow tube starting from the top and secure the tail end with a toothpick.
Stuff with the prawn filling and cover both ends with some onion mixture not prawns.
In a bowl, beat eggs with an electric hand beater. Place rice flour and rava in two separate plates.
Heat oil for deep frying on medium low flame.
Coat stuffed rolls in rice flour, all around and especially the ends. Dip in beaten eggs, then rava and deep fry on all sides until golden brown. Ensure that the flame is on the lowest setting. Drain on absorbent paper towels. Remove and discard the toothpicks.
Serve hot as a starter or with the main meal.
Note:
(Yields 16)
Filling
Ingredients:
1/2 kg small-sized prawns
2 large onions (finely chopped)
2 green chillies (finely chopped)
1 large tomato (finely chopped)
4 large cloves of garlic (finely chopped)
1/2-inch ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
dash of lemon juice
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Shell, devein prawns, wash and season with salt.
Heat oil in a pan, sauté onions with garlic, ginger and green chillies. When onions are soft, add tomato and cook until pulpy. Stir in the spice powders and fry well. Mix in the prawns and cook for a couple of minutes ensuring that the mixture has no liquid. Finish with a dash of lemon juice, salt and coriander leaves.
Set aside prawn filling to cool.
Fish
Ingredients:
16 fresh bombay ducks (cleaned, deboned and flattened)
1/2 cup rice flour
1 cup rava (semolina)
oil for deep frying
salt
Method:
Pat dry fish fillets and season with salt. Roll each into a hollow tube starting from the top and secure the tail end with a toothpick.
Stuff with the prawn filling and cover both ends with some onion mixture not prawns.
In a bowl, beat eggs with an electric hand beater. Place rice flour and rava in two separate plates.
Heat oil for deep frying on medium low flame.
Coat stuffed rolls in rice flour, all around and especially the ends. Dip in beaten eggs, then rava and deep fry on all sides until golden brown. Ensure that the flame is on the lowest setting. Drain on absorbent paper towels. Remove and discard the toothpicks.
Serve hot as a starter or with the main meal.
Note:
- Some restaurants prepare the stuffing with a green prawn filling. If desired, the above filling can be substituted with a coconut-based green prawn filling. For Goan-style, stuff with prawns cooked with recheado masala and onions.
- For instructions on how to clean, debone and flatten fish, click here.
- Use small prawns or cut big ones into pieces. Alternatively, they can be pulsed in a food processor.
- Prepared six stuffed bombay ducks in the first try and ten the second time. Successful with none opening up or bursting in the oil.
- To reheat, just warm in a preheated 400 F or 200 C oven for few minutes.
