| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Goan |
Goanese |
1 |
Servings |
INGREDIENTS
| 1/2 |
kg |
Any fleshy fish |
| 3 |
|
Potatoes, boiled and mashed |
| 1 |
ts |
(level) turmeric |
| 1 |
ts |
Chilli powder |
| 1/2 |
ts |
Ground pepper |
| 1 |
|
Lime, juice of |
| 2 |
tb |
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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