Fish bambloe or Bombay duck

Ingredients	For 4	For 100
Bombay duck (fresh)	500gms	12.5kg
Chilli powder	5gms	115gms
Turmeric	¼ tsp	20gms
Cumin powder	½ tsp	40gms
Salt	to taste	80 – 100gms
Tamarind pulp	15gms	225gms
Vinegar	10ml	250ml
Oil	30ml	500ml

Clean fish, open them. Centre bones may be removed or left on as desired. Wash thoroughly. Keep between flat plates with weight on top to remove excess liquid dry on cloth. Grind together spices with tamarind pulp, vinegar and salt. Rub into the fish. Let it stand for one hour. Shallow fry.