Talela Bangda

Ingredients list for Talela Bangda

• 8 medium Mackerels
• 10-12 Kokum petals
• 2 tablespoons Lemon juice
• to taste Salt
• 3 teaspoons Red chilli powder
• 1/2 teaspoon Turmeric powder
• 2 tablespoons Ginger paste
• 2 tablespoons Garlic paste
• for shallow frying Oil
• 1 cup Rice flour coarse
• a few Lemon cut into wedges

Method

1. Make a small slit at the stomach and clean the mackerels from inside and wash thoroughly.
2. Make four to five quarter inch deep cuts on both the sides, apply salt and lemon juice.
3. Keep aside for fifteen minutes. Soak kokum in half a cup of warm water for fifteen minutes, crush slightly and strain the pulp.
4. Mix red chilli powder, turmeric powder, ginger paste, garlic paste, kokum pulp and salt and marinate mackerels in this paste for half an hour, preferably in a refrigerator.
5. Heat two tablespoons of oil in a frying pan. Roll the fish in rice powder and shallow-fry in small batches, without overcrowding the pan, for two to three minutes.
6. Turn the fish, dribble some more oil and continue to cook on medium heat for two minutes or till the mackerels are light brown and crisp.
7. Drain and place on an absorbent paper. Serve hot garnished with lemon wedges.