Dried Bombay Duck Cutlets

Name: Dried Bombay Duck Cutlets
Ingredients: 3 large fish Dried Bombay Duck (Bombil) (Dried fish, needs to be cleaned and de-boned.); 3 whole Dried red chilies (Large variety.); 6 cloves Garlic (Large cloves.); 1 teaspoon Vinegar (Strong vinegar.); 1 teaspoon Cumin seeds (Heaping teaspoon.); 1 tablespoon Tamarind pulp (Originally '1 tola' (approx 11-12g). Seeds removed.); 3 pinches Salt; 2 large Eggs (Quantity estimated for coating.); 2 cups Breadcrumbs (Originally 'bread cream'. Estimated quantity for coating.); 4 tablespoons Ghee (For frying. Can substitute with oil.)

A unique Parsi-Gujarati delicacy transforming dried Bombay duck (Bombil) into savory, crispy cutlets. The fish is rehydrated, flattened, and marinated in a tangy, spicy paste of tamarind, garlic, and cumin before being coated in breadcrumbs and sealed with egg. Fried to a golden crisp in ghee, these cutlets offer a bold, umami-rich flavor profile with a delightful textural contrast.

Ingredients

3 large fish Dried Bombay Duck (Bombil) (Dried fish, needs to be cleaned and de-boned.)
3 whole Dried red chilies (Large variety.)
6 cloves Garlic (Large cloves.)
1 teaspoon Vinegar (Strong vinegar.)
1 teaspoon Cumin seeds (Heaping teaspoon.)
1 tablespoon Tamarind pulp (Originally '1 tola' (approx 11-12g). Seeds removed.)
3 pinches Salt
2 large Eggs (Quantity estimated for coating.)
2 cups Breadcrumbs (Originally 'bread cream'. Estimated quantity for coating.)
4 tablespoons Ghee (For frying. Can substitute with oil.)

Instructions

1Clean the dried Bombay ducks. Place them on a flat stone or sturdy surface and beat them gently with a pestle or mallet to loosen the flesh. Slit them open, remove the central bone (thorn), and place them back on the stone. Beat them again to flatten and widen the fillets.
2Grind the cumin seeds, tamarind, garlic, and dried chilies together with the vinegar into a fine paste. Mix in the salt.
3Cut each prepared Bombay duck into two pieces. Wash them carefully to ensure they are clean but do not break apart. Apply the masala paste generously on both sides of each piece. Place them in a ceramic or earthenware dish, cover, and let marinate for 30 minutes.
4Spread a layer of breadcrumbs on a board or flat plate. Place the marinated fish pieces on top, then cover them with another layer of breadcrumbs. Press down firmly with your palm to adhere a thick layer of crumbs to both sides of the fish.
5Heat ghee in a frying pan. In a separate bowl, beat the eggs thoroughly with a fork. Dip each breaded cutlet into the beaten egg, ensuring it is coated, then place in the hot ghee. Fry until red (golden brown) on both sides.