Description
Let’s head over to making this classic Maharashtrian delicacy that will impress your family and friends. This recipe combines the perfect blend of spices with traditional cooking techniques to create a crispy, flavorful bangda fish fry that’s authentic and delicious.
Fresh mackerel becomes a mouth-watering dish with this traditional recipe from Maharashtra’s coastal kitchens. Your bangda fish fry will have a crispy exterior and tender, flaky meat inside. The perfect blend of aromatic spices complements the fish’s natural flavors.
Ingredients
- 4–5 Indian Mackerel (bangda) fish.
- 2 teaspoon ginger garlic paste.
- 1 teaspoon red chili powder (paprika).
- 1 teaspoon cumin powder.
- 1/2 teaspoon coriander powder.
- 1/3 teaspoon turmeric powder.
- 1 teaspoon lemon juice.
- 3–4 curry leaves.
- 1/3 teaspoon salt.
- 3 teaspoon cooking oil.
Instructions
- Use a sharp knife to clean and remove the fish’s fins from all sides. Remove the tail and mouth parts along with the eyes.
- Make three deep cuts on both sides of the fish so it absorbs the flavors better.
- Mix these ingredients to create your marinade:
- Ginger garlic paste
- Red chili powder
- Cumin powder
- Coriander powder
- Turmeric powder
- Lemon juice
- Salt
- Apply the marinade well and make sure it gets into the cuts.
- Keep the marinated fish in the refrigerator for 60 minutes.
- Heat oil in a heavy cast iron skillet on medium flame.
- Add 2-3 pieces of fish in one batch and shallow fry until crisp golden on both sides (3-4 minutes each side).
Notes
Curry leaves add great aroma to the fish.
The fish tastes best when marinated for more than 3 hours.
Your pan should be hot enough to prevent the fish from sticking.
Small bones from the belly part can be removed while frying.
- Prep Time: 90 minues
- Cook Time: 10 minutes
- Category: Fried