Crispy Mackeral Fish / Bangda

Crispy Mackeral Fish / Bangda – The Special Kokum Recipe.

Mackeral fish is also known as Bangda in hindi. Very soft and easy to cook. The recipe is very simple with the basic masalas yet heavenly delicious.

The most important aspect in making any fish is its cleaning. Always make sure that your fish is cleaned properly. There should not be anything that cannot seem to grab with your fingers.

Following are the ingredients required and then the method of preparation. To make it more easier to understand I have added the step by step pictures along with the recipe.

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INGREDIENTS:

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2 Mackeral / Bangda (cleaned)

1 tsp Red Chilli Powder

3 tbsp kokum syrup (soak 3 to 4 dried kokum in water for an hour)

1/2 tsp Black Salt

Salt to taste

1/2 tsp Turmeric

1/4 cup Suji  (semolina/rawa)

Oil

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METHOD:

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1. Make a paste of red chilli powder, kokum syrup, black salt, salt and turmeric powder.

   Marinate the fish by pouring the masala paste inside and outside the fish. 

2. Keep it in the marinade for about 3 to 4 hours.

   Before frying apply semolina on both sides of mackeral (Bangda) and press properly.

3. Shallow fry in 3 to 4 tbsps of oil for 5 to 8 minutes until crisp.

   Flip to cook it from both the sides evenly.

   Oil the fish in between if required and serve hot with lemon and onion.