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.