Wednesday, February 17, 2010

Bharla Sole - Stuffed Sole (fish)

Bombil which goes by the quaint name "Bombay Duck" is actually a fish. You need to get bombil to make this delicacy. But I have substituted "Sole" fillets for this recipe. Something is better than nothing, right?:-D

Bharla Sole
Stuffed Sole Fillets
6 sole fillets
salt to taste
1/2 tsp turmeric powder
oil for shallow frying

Grind to fine paste
1 cup coriander leaves
1/4 cup fresh coconut
2-3 green chilies (or per taste)
1/2" ginger
2-3 cloves garlic
A pinch of salt

for dredging
1/4 cup rice flour
A pinch of salt
1/2 tsp turmeric powder
1/2 tsp malvani masala

1. Rinse sole fillets. Pat them dry with paper towel. Sprinkle salt and turmeric powder. Refrigerate till ready to use.
2. Grind green masala paste finely, preferably without adding any water. Set aside.
3. Mix rice flour, salt, turmeric powder & Malvani masala in a big plate. Set aside.
4. Take sole fillets out of the refrigerator. Spread one fillet at a time on a plate. Spread green chutney/paste in the middle of the fillet. Roll the fillet like jelly rolls. Dredge the parcel and its sides, evenly in rice flour mixture. Make all the fillets ready.
5. Heat a non-stick pan with oil. Place all the fillets. Shallow fry till they are crunchy from all sides.
6. Drain on an absorbent paper. Serve.

Note -
1. You can even deep fry these fillets. Just take care that the fillets are completely coated with rice flour so chutney doesn't ooze out while getting fried.
2. Note that salt is added to the chutney, fish and the rice flour. Adjust the amount without overdoing it.
3. While spreading the green chutney, do not spread it too much near the sides of the fillets. It should not come out while frying.


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