| 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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