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Bombil bombs

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Ingredients
. 25 to 30 bombils (khengat or small Bombay ducks )
. 1 tbsp ginger-garlic paste
. 1/2 tsp salt
. 1/2 tsp pepper
. 1 tbsp East Indian 
sukhala mix
. 2 cubes cheese
. 1 tbsp maida
. 1 tbsp corn flour
. 2 cups bread crumbs 
. 3 to 4 green chillies
. Oil for frying

Natasha and Veera Almeida

Method
Once you are done washing and cleaning the bombil fish, lay them flat on a kitchen towel and press them downward using some weight. This will help release excess water. Now, take a mixer-grinder and add the fish, ginger-garlic paste, green chillies, sukhala mix, pepper and salt to it. Grind the ingredients to a fine paste. Use a cling wrap to  shape the mixture into balls; each ball should have at least 1 tbsp of the mix. Add a cheese cube in the centre of these balls. Make a tight potli with the cling wrap and refrigerate for an hour. After an hour, dip your frozen bombil bombs in a slurry made up of maida and corn flour and then, coat the balls with bread crumbs. Refrigerate the coated bombil bombs for another 30 minutes before frying them on 
a high flame. Serve hot and enjoy.

Malvani bombil fry

Ingredients
For 4 to 5 medium-sized fish, make a marinade of — 
. 1 tsp red chilli powder
. 1 tsp coriander powder
. A pinch of turmeric
. 1 tsp kokum juice
. 1 tsp salt
. 1 tbsp maida
. 1 tbsp corn flour
. 2 cups bread crumbs 
. 3 to 4 green chillies
. Oil for frying
For the rawa mix:
. 2 tbsp fine rawa
. 2 tbsp rice flour
. 1 tbsp besan
. 1 tbsp Malvani masala
. 1/2 tsp salt

Method
Marinate the bombils using the dry masalas.  Next, generously coat every fish in the rawa mix. Heat oil in a pan and fry the fish until crispy and golden. Home chef Ruchi Soni who runs @baraamaabyruchi on Instagram advises against reddish bombils. She suggests that the pan shouldn’t be covered while frying bombil as it can lead to a soggy texture.