Bombay Duck, a type of lizardfish, also known as bombil or bummalo is a culinary treasure in many coastal cuisines. Its unique delightful profile and tender texture make it a favourite among seafood connoisseurs. Good source of protein, rich in omega-3 fatty acids, low in calories and saturated fats, this fish is a nutritious addition to any meal. Traditionally, bombay ducks are often fried or cooked in a flavourful curry, but its versatility also lends itself to modern twists and innovative dishes.
I have developed a recipe transforming bombay ducks into tempting cutlets packed with aromatic spices to enhance the natural taste of the fish. Coated with semolina and pan-fried to give it a crispy exterior. Serve with a tangy chutney and a refreshing salad for the ultimate appetizer or as a side. Each bite is a masterful balance of succulence and crunch, that’s sure to impress your family and friends.
I have developed a recipe transforming bombay ducks into tempting cutlets packed with aromatic spices to enhance the natural taste of the fish. Coated with semolina and pan-fried to give it a crispy exterior. Serve with a tangy chutney and a refreshing salad for the ultimate appetizer or as a side. Each bite is a masterful balance of succulence and crunch, that’s sure to impress your family and friends.
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Bombay Duck Cutlets
(Yields 5)
Ingredients:
6 large fresh bombay ducks (cleaned and deboned)
1 medium onion (finely chopped)
1 green chilli (finely chopped)
2 tablespoons finely chopped coriander leaves
1/4 cup breadcrumbs
1 tablespoon semolina (rava) - for coating
1 teaspoon oil + 2 to 3 tablespoons for shallow frying
salt
Marination
Grind the following to a fine paste with 1 tablespoon lime juice or vinegar:
Ingredients:
1/2 cup coriander leaves
2 green chillies
4 cloves of garlic
1/2-inch ginger
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/4 teaspoon pepper powder
1/2 teaspoon either Everest garam masala powder, Goan garam masala powder or Goan sambhar powder
Method:
Wash bombay ducks, season with salt and drain well. Apply the ground paste and set aside to marinade for 30 minutes.
Transfer marinated fish into a pan with 1 teaspoon oil and cook on high heat stirring continuously. The fish will release moisture breaking down and when almost dry, stir in onion and green chilli for a minute or two. Incorporate the coriander leaves and breadcrumbs. Mixture will come together perfectly with no liquid. Set aside to cool and shut off the flame. At this stage, check for seasoning. Add salt or any other additional spices or souring agent, as desired.
Divide mixture into 5 equal balls. Flatten and coat with semolina on both sides.
On medium flame, heat a skillet with 2 tablespoons of oil. Fry the cutlets until golden brown and crisp on both sides. Drain well.
Serve hot.
To read click here: Copyright & Privacy Policy
Bombay Duck Cutlets
(Yields 5)
Ingredients:
6 large fresh bombay ducks (cleaned and deboned)
1 medium onion (finely chopped)
1 green chilli (finely chopped)
2 tablespoons finely chopped coriander leaves
1/4 cup breadcrumbs
1 tablespoon semolina (rava) - for coating
1 teaspoon oil + 2 to 3 tablespoons for shallow frying
salt
Marination
Grind the following to a fine paste with 1 tablespoon lime juice or vinegar:
Ingredients:
1/2 cup coriander leaves
2 green chillies
4 cloves of garlic
1/2-inch ginger
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/4 teaspoon pepper powder
1/2 teaspoon either Everest garam masala powder, Goan garam masala powder or Goan sambhar powder
Method:
Wash bombay ducks, season with salt and drain well. Apply the ground paste and set aside to marinade for 30 minutes.
Transfer marinated fish into a pan with 1 teaspoon oil and cook on high heat stirring continuously. The fish will release moisture breaking down and when almost dry, stir in onion and green chilli for a minute or two. Incorporate the coriander leaves and breadcrumbs. Mixture will come together perfectly with no liquid. Set aside to cool and shut off the flame. At this stage, check for seasoning. Add salt or any other additional spices or souring agent, as desired.
Divide mixture into 5 equal balls. Flatten and coat with semolina on both sides.
On medium flame, heat a skillet with 2 tablespoons of oil. Fry the cutlets until golden brown and crisp on both sides. Drain well.
Serve hot.
