Fish-lovers' preferred mackerels covered with marinade and coated with rice flour and cooked to a crisp golden excellence.

BANGDA FRY

Ingredients

4 mackerels (bangda), cleaned up
Salt to taste
3/4 tsp turmeric powder
4 tsps lemon juice
15-20 shallots
5-6 garlic cloves
2 green chillies
8-10 black peppercorns
1 tsp cumin seeds
3/4 tsp red chilli powder
3/4 cup rice flour

Approach

1. Slit the fish without cutting through. Sprinkle salt, 1/2 tsp turmeric powder, drizzle lemon juice and rub well. Reserve for 10-15 minutes.
2. Transfer shallots in a mixer jar. Add garlic, green chillies, black peppercorns, cumin seeds, red chilli powder, remaining turmeric powder, salt, 1/4 cup water and grind to great paste.
3. Transfer in a bowl and set aside.
4. Apply the prepared paste over the marinated fish equally.
5. Take rice flour in a plate, roll the marinaded fish evenly.
6. Heat oil on a cast iron tawa. Place the fish and cook for 4-5 minutes on medium heat.
7. Flip and cook on opposite for 3-4 minutes.
8. Serve hot with salad and solkadi.

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