The East Indian Community

Ingredients:

1 Pomfret

2 tomatoes

turmeric powder, pepper powder, garam masala and salt to taste

To be ground:

1 onion

1 inch piece ginger

2 green chillies

6 flakes garlic

small bunch coriander leaves

Procedure:

Slit the pomfret on one side, open it and remove the stomach and gills, wash, add salt and keep aside.

Fry the masala, 2 tomatoes cut in bits, pepper powder, tumeric powder and garam masala & salt to taste.

When cool, fill in the pomfret.

Apply flour and fry in a big frying pan.

BOMBAY DUCK  FRY

Fresh Bombay Duck pices

1 ½ tsp Jeera

1 inch piece Haldi

6 Chillies

6 Garlic

Coriander

1 inch piece Ginger

Rice Flour

Salt to taste

Grind the Jeera, Haldi, Chillies, Garlic, coriander, Ginger and Salt, with a little vinegar

Wash and clean the BD. Split the BD in the center, remove the bone. Apply the paste and marinate for ½ hour. Press and remove all water from the Bombay ducks. Apply rice flour to the BD. Shallow fry the BD in hot oil.