Fresh Bombay Duck Cutlets
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.
You Might Also Like
Dried Bombay Duck Cutlets
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.
Fresh Fish Cutlets
Succulent fillets of fresh, firm white fish are marinated in a bold, aromatic green masala paste and coated with semolina for a delightful textural contrast. This traditional Parsi preparation features a golden, lacy egg coating that seals in moisture, resulting in a tender interior and a crispy, savory exterior. Best served hot with a squeeze of fresh lemon or alongside a mild lentil dish for a complete meal.
Eggs on Dried Bombay Duck
This traditional Parsi dish transforms dried Bombay duck into a savory, crispy delight known as 'Eeda Bumla Par'. Shredded dried fish is fried until golden in ghee, then tossed with caramelized onions, aromatic ginger, garlic, and fresh herbs to create a spicy, textural base. Eggs are gently steamed on top of this flavorful mixture, creating a rich and satisfying meal best enjoyed with warm bread or rotis.
Fresh Fish Cutlets No. 2
These savory fish cutlets combine tender flakes of fresh white fish with creamy mashed potatoes and aromatic fresh coriander for a delightful texture. The mixture is seasoned with green chilies and a touch of acidity from lemon or Worcestershire sauce, then breaded and pan-fried to golden perfection. Served hot, they make an excellent appetizer or side dish, offering a crispy exterior that gives way to a soft, flavorful interior.