Grilled Bangda

Mackerels marinated in a spicy and tangy masala and grilled. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Mackerel, Kokum Petal
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 51-60 minutes
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Grilled Bangda

  • 8 medium Mackerel
  • to taste Kokum Petal
  • 2 tablespoons Lemon juice
  • 2 inch piece Ginger
  • 12-15 Garlic
  • 10-12 Kokum petals
  • 3 teaspoons Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1 cup Rice flour caramalized coarse
  • to baste Oil
  • 1 Onion cut into roundels and seperated into rings


  1. Clean the mackerel from inside and wash thoroughly. Make four to five quarter inch deep cuts on both the sides, apply salt and lemon juice.
  2. Set aside for fifteen minutes. Grind ginger and garlic to a fine paste. Soak kokum in half a cup of warm water for fifteen minutes.
  3. Remove the pulp, strain and set aside. Mix red chilli powder, turmeric powder, ginger-garlic paste, kokum pulp and salt and marinate mackerels in this paste for half an hour, preferably in a refrigerator.
  4. Heat a griller. Roll the fish in rice powder. Brush a little oil on the grill and grill the fish for five to six minutes or till the fish is cooked on both sides and the surface nicely browned and crisp. Baste a little oil once again. Serve hot garnished with onion rings.

Nutrition Info

Calories 2372
Carbohydrates 121.4
Protein 314.8
Fat 69.4
Other Fiber Iron- 76.9mg