10 Bombay Duck (Bombil),
-cleaned and cut into 2 inch
-pieces
6 md Size potatoes, preferably
-round in shape
6 tb Coriander leaves, finely
-chopped
5 Green chilies, chopped
3 tb Garlic paste
1/2 tb Haldi
3 tb Red chili powder
5 tb Fresh coconut grated
5 tb Oil
Salt to taste
This is a CKP speciality: Bombay Duck is the dried fish Bombil.
Thoroughly wash the slices of Bombay Duck in running water. Also
clean the potatoes thoroughly (they'll be used with the skin). Dry
the fish and coat the slices with a mixture of garlic paste, chili
powder, haldi and salt. Cut the potatoes into thin slices. Coat with
haldi, chili powder, salt, coriander leaves, green chilies and grated
coconut. Put together the potatoes and Bombay Duck, and keep aside
for 1 hour. Heat oil in a thick bottom vessel (the traditional pan is
made of brass). Add the potatoes and fish and let the whole thing
cook on low flame. Initially toss the vessel (instead of stirring) to
ensure that the oil spreads through the mixture. (The pieces of fish
break very easily if stirred.) Cover and cook until the potatoes are
done. Staunchly resist the temptation to open the lid and stir.
Serving: While serving take care that bombay duck pieces do not
get cut. Cook this bhaji in morning and serve for dinner without
reheating.
A Marathi Region dish.
Recipe by Deepa Chitre, Nov 14, 1998. Bawarchi.com
