BANGDA FRY- Sk Khazana

Mackerels marinated in green coconut chutney and shallow-fried till golden This is a Sanjeev Kapoor exclusive recipe.

New Update
BANGDA FRY- Sk Khazana

Main Ingredients Mackerels, Coconut
Cuisine Indian
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for BANGDA FRY- Sk Khazana

  • 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
  • to taste Salt
  • 1 1/4 teaspoons Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 2 tablespoons Tamarind pulp
  • for coating Semolina (rawa/suji)
  • for shallow frying Oil
  • to serve Onion rings
  • to serve Lemon wedges


  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 and 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 onions rings and lemon wedges.