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    • 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


  • Make a small slit at the stomach and clean the 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 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.