Grilled Bangda

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

Method

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