Bangda Fry

Ingredients 

• 4 medium mackerels (bangda)
• 4 tablespoons coconut scraped
• 10-12 garlic cloves
• 1-inch piece ginger, roughly chopped
• 2-3 green chillies
• 4 tablespoons coriander leaves, chopped
• Salt to taste
• 1¼ teaspoons red chilli powder
• ½ teaspoon turmeric powder
• 2 tablespoons tamarind pulp
• Semolina (rawa/suji) for coating
• Oil for shallow frying 
• Onion rings to serve
• Lemon wedges to serve

Method

1. Cut off the heads of bangda fish and clean the gut. Discard the fins and make slant cuts on both sides. Wash under running water and set aside.
2. To make the spice paste, put coconut in a blender jar. Add garlic, ginger, green chillies, coriander leaves and 2 tbsps water and blend to a smooth and thick paste.
3. Transfer the fish onto a plate and put the ground paste, salt, 1 tsp red chilli powder turmeric powder and tamarind pulp on it and rub them well on all sides. Set aside to marinate for 10 minutes.
4. Spread semolina on a plate, sprinkle salt and remaining red chilli powder and mix well. Roll each bangda in this mixture till they are well coated on all sides.
5. Heat sufficient oil in a non-stick pan, keep 2 fish at a time in it and shallow-fry, turning sides, till evenly golden brown and crisp on both sides. Drain on absorbent paper.
6. Arrange them on serving platters and serve hot with onion rings and lemon wedges.