Fresh Bombay Duck Cutlets

Name: Fresh Bombay Duck Cutlets
Ingredients: 6 large fish Fresh Bombay Duck (Bumla) (Fresh fish, not dried.); 2 bunches Fresh coriander leaves (Leaves only, washed.); 2 large Green chilies (Or dried chilies.); 1 teaspoon Black pepper (Ground.); 1 cup Breadcrumbs or Semolina (Rava) (For coating. Originally 'cream of bread or wheat rava'.); 2 tablespoons Rice flour (For cleaning the fish.); 1 cup Ghee or Vegetable Oil (For shallow frying. Use sweet oil (sesame/peanut) if preferred.); 1 tablespoon Salt (For salting/pressing the fish.); 2 large Eggs (Beaten, for dipping.)

Fresh Bombay Duck Cutlets are a classic Parsi delicacy where the naturally soft, gelatinous fish is transformed into crispy, golden delights. The fish is carefully deboned, pressed to remove excess moisture, and marinated in a vibrant, spicy paste of fresh coriander and green chilies. Coated in semolina and dipped in beaten egg before frying, these cutlets develop a signature lacey, golden crust that encases the tender, flavorful fish within.

Ingredients

6 large fish Fresh Bombay Duck (Bumla) (Fresh fish, not dried.)
2 bunches Fresh coriander leaves (Leaves only, washed.)
2 large Green chilies (Or dried chilies.)
1 teaspoon Black pepper (Ground.)
1 cup Breadcrumbs or Semolina (Rava) (For coating. Originally 'cream of bread or wheat rava'.)
2 tablespoons Rice flour (For cleaning the fish.)
1 cup Ghee or Vegetable Oil (For shallow frying. Use sweet oil (sesame/peanut) if preferred.)
1 tablespoon Salt (For salting/pressing the fish.)
2 large Eggs (Beaten, for dipping.)

Instructions

1Clean the Bombay ducks by trimming fins and heads. Rub them with rice flour to remove slime, then wash thoroughly with water.
2Slit the fish vertically along the belly side, keeping the back skin intact so it opens flat. Carefully remove the central bone. Place the fish in a colander or sieve, sprinkle with a heaping tablespoon of salt, and place a plate or lid directly on top of the fish. Put a light weight on the lid and let it press for 12 to 15 minutes to drain excess water.
3While the fish is pressing, wash the coriander and chilies, then grind them into a paste. Mix in the ground black pepper. Remove the fish from the press and cut each fish into two pieces. Do not wash the fish after pressing.
4Apply the green masala paste to the fish pieces. Press breadcrumbs or semolina firmly onto both sides of each piece. Dip the coated cutlets into beaten eggs. Heat ghee or oil in a frying pan and fry the cutlets until golden brown and cooked through.