Ingredients:
200 gm bombil
Masala:
1/2 coconut
15 red chillies
2 gm peppercorn
2 gm jeera
5 gm ginger-garlic paste
20 gm tamarind
Vinegar

Procedure
Grate coconut. Grind the ingredients of the masala to a very smooth paste. Heat oil in a pot. Add mustard seeds, curry leaves and the above paste. Stir fry gently for a few minutes. Add water and allow it to simmer. Check for salt and pungentness and add the fish, allow it to cook and it is ready to serve.

Taleli Bombil

Ingredients
20 Bombay Ducks
100 ml lime juice
10 gm turmeric powder
100 gm rice flour
Salt
Masala:
15 Kashmiri chillies
6 Goan chillies
5 gm peppercorn

Procedure
Grind the ingredients of the masala to a fine paste. Thaw the bombils (Bombay Ducks), and apply a marination of lime juice, salt, turmeric and allow to rest for an hour. Now apply the red masala on the bombil. Dredge the bombil in rice flour and cook on a griddle till crisp.

Stuffed golden fried Bombay Duck

Ingredients

For The Stuffing
250 gm prawns (shrimps) chopped
10 ml soya sauce
10 ml chilly sauce
Salt to taste
5 gm white pepper powder
25 gm spring onions, finely chopped
10 gm garlic, chopped
10 gm oil
For Bombay Duck
4 Bombay Ducks
Cornflour
Refined flour
Salt
Baking powder
Eggs
Oil for frying
White pepper powder

Procedure
For the stuffing: Boil the prawns (shrimps) for 5 minutes and chop them fine. Heat oil in a pan, add garlic and saute for 1 minute. Add chopped spring onions, chilly sauce and the boiled and chopped prawns. Season to taste by adding salt and pepper.

In a separate bowl make a thick batter of semi dropping consistency by combining cornflour, maida, salt, white pepper powder, baking powder and eggs. Work up the mixture for 5 minutes and set aside.

Clean and debone the Bombay Ducks. Season them with salt and pepper. Lay it flat and stuff the fish with the prawn stuffing. Close the fish. Dip it in the batter and deep fry till the coating gets a golden colour and the Bombay Ducks are cooked (4 minutes). Serve immediately with honey chilly and cilantro sauce.

Honey Chilly Cilantro Sauce:
Combine 75 ml honey with 10 gm chopped cilantro and 20 gm of chopped green chilly.

Bombil Chi Fookawni

Ingredients
6 fresh Bombay Ducks, cleaned
and cut into two
1/2 fresh coconut, grated
8 black peppercorns,
crushed
1 marble-sized ball
of tamarind lump
1/2 tsp turmeric powder
Salt to taste
1 tbsp oil