Ingredients –(Bangda Fry)

• • 6 no’s Bangda Fish
  • 12-15 Garlic cloves
  • 2 inch Ginger
  • 10-12 Kokum petals
  • 3 Tbsp Red Chilli Powder
  • 1/2 tsp salt , for 2nd marination
  • 1/2 tsp Turmeric Powder
  • 2-3 Tbsp Lime Juice
  • 2 Tsp Salt or as required
  • 1/2 cup Rice flour or as required
  • Oil as required for shallow frying

(Bangda Fish Fry Recipe)

Directions –

• Make a small slit at the stomach and clean the Bangda Fish (mackerel) from inside and wash thoroughly.
• Soak kokum petals in half a cup of warm water for fifteen minutes., crush  slightly, strain and keep aside.
• Make four to five quarter inch deep cuts on both the sides of bangda fish, rub salt and  lemon juice on fish and keep aside for 20 – 30 minutes.
• In a blender, add garlic, ginger and kokum pulp and blend everything to smooth paste.
• To this add red chili powder and 1/2 tsp of salt , mix well together.
• Add 1-2 tbsp of soaked water and mix together to form a paste .
• Now marinate mackerels in this paste for  30 – 60 minutes , preferably in a  refrigerator.
• Heat 2-3 Tbsp of oil in a frying pan.
• Roll the fish in rice flour and shallow fry for 3 – 4 minutes .
• Turn the fish, drizzle some oil and continue to cook on medium heat for 3- 5  minutes or till the mackerels are light brown and crisp.
• Repeat the same procedure for remaining fishes. Fry in small batches, without over crowding the pan.
• Drain onto an absorbent paper.
• Serve hot garnished with lemon wedges.