| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Goan | Goanese | 1 | Servings |
INGREDIENTS
| 1/2 | kg | Any fleshy fish |
| 3 | Potatoes, boiled and mashed | |
| 1 | t | level turmeric |
| 1 | t | Chilli powder |
| 1/2 | t | Ground pepper |
| 1 | Lime, juice of | |
| 2 | T | Fish stock |
| 1 | Egg, beaten well | |
| Breadcrumbs | ||
| Oil for frying |
INSTRUCTIONS
Clean and boil the fish in lightly salted water. Remove bones (if any) and mash together with the potatoes,chilli powder, turmeric and pepper. Add enough lime juice and stock to moisten. Add salt if required. Form into oval rolls, dip in the egg then coat with breadcrumbs. Deep fry until golden. A similar dish called bombils may be made using the above method. Here bombay duck, soaked for 1 hour and then de-boned and mashed, is used instead of the fresh fish. From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@wg.icl.co.uk (Trevor Hall)
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