Introduction:
Bangda, also known as mackerel, is a popular fish in Indian coastal cuisine, especially in regions like Maharashtra, Goa, and Kerala. This oily fish is rich in Omega-3 fatty acids and has a strong, distinctive flavor that pairs beautifully with bold spices. Bangda Fry is a classic dish that highlights the robust taste of mackerel through a spicy marinade and a crispy fried coating. It is often served as a starter or a main course with rice or bread.
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Ingredients:
4-6 Bangda (mackerel) fish, cleaned and gutted
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
1 teaspoon turmeric powder
1 tablespoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
Salt to taste
2 tablespoons rice flour (for coating)
2 tablespoons semolina (rava) (for coating)
2-3 tablespoons oil (for shallow frying)
Fresh coriander leaves (for garnish)
Lemon wedges (for serving)
Instructions:
1. Marinate the Bangda:
In a large mixing bowl, combine the ginger-garlic paste, lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
Mix all the ingredients thoroughly to create a smooth, spicy marinade.
Make small slits on both sides of each Bangda to allow the marinade to penetrate better.
Rub the marinade all over the fish, ensuring that it coats the inside as well.
Allow the fish to marinate for at least 30 minutes, or longer for a more intense flavor.
2. Prepare the Coating:
In a shallow plate, mix the rice flour and semolina (rava).
This mixture will add a crispy texture to the fried fish.
3. Coat the Fish:
After marinating, take each Bangda and lightly coat it in the rice flour and semolina mixture.
Ensure the fish is evenly coated, which will help it crisp up during frying.
4. Shallow Fry the Bangda:
Heat oil in a large frying pan over medium heat.
Once the oil is hot, carefully place the coated Bangda in the pan.
Shallow fry the fish on each side for about 5-7 minutes or until the skin is crispy and golden brown.
Fry in batches if necessary, to avoid overcrowding the pan.
5. Serve:
Once the Bangda is fried to perfection, remove it from the pan and drain any excess oil by placing it on a paper towel.
Garnish with fresh coriander leaves and serve immediately with lemon wedges on the side.
Conclusion:
Bangda Fry is a flavorful dish that captures the essence of coastal Indian cuisine. The crispy exterior and the spicy, tangy marinade elevate the natural taste of mackerel, making it a favorite among seafood enthusiasts. Whether you enjoy it as a side dish or a main course, Bangda Fry is sure to impress with its bold flavors and satisfying crunch. Serve it with steamed rice, chapatis, or enjoy it on its own as a delicious, wholesome meal.
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