Mappy's Fried Bombay Duck
|Bombay duck||20 (Freshly Dried)|
|Eggs||2 , beaten|
|Breadcrumbs||1 Cup (16 tbs) (Use As Required)|
|Sesame seed oil||2 Cup (32 tbs) (For Deep Frying)|
|Green chutney made by grinding:|
|Green chilies||2 , seeded|
|Coriander leaves||50 Gram (With Tender Stems)|
|Mint leaves||3⁄4 Bunch (75 gm) (Or 1 Small Bunch)|
|Garlic||6 Clove (30 gm)|
|Lime juice||1 Tablespoon (From 1 Lime)|
Soak Bombay duck in water for 20 minutes.
Remove and pat dry.
Slit open and remove backbone.
Fill with chutney, fold back and press.
Dip into beaten eggs and roll in breadcrumbs.
Deep fry fish in hot oil.
Serve with khichdi and sas (hot and sour sauce).