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| Main ingredients | Mackerels, Shallots, Garlic, Green chillies, Black peppercorns, Cumin seeds, Red chilli powder, Turmeric powder, Lemon juice, Rice flour |
| Cuisine | Maharashtrian |
| Course | Main course seafood |
| Prep time | 15-20 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 4 mackerels (bangda), cleaned and washed
- 15-20 shallots
- 5-6 garlic cloves
- 2 green chillies
- 8-10 black peppercorns
- 1 teaspoon cumin seeds
- ¾ teaspoon red chilli powder
- ¾ teaspoon turmeric powder
- Salt to taste
- 4 teaspoons lemon juice
- ¾ cup rice flour
- Salad to serve
- Lemon wedges to serve
- Solkadi to serve
Method
- Put shallots into a blender jar, add garlic, green chillies, black peppercorns, cumin seeds, red chilli powder, ¼ teaspoon turmeric powder, salt and ¼ cup water and grind to fine paste. Transfer the paste into a bowl.
- Slit the fish without cutting through. Sprinkle salt, ½ teaspoon turmeric powder, drizzle lemon juice and rub well.
- Apply the paste all over the fish evenly.
- Spread rice flour in a plate and roll the marinated fish till they are coated evenly.
- Heat oil on a cast iron tawa. Place the fish on it and cook for 4-5 minutes on medium heat.
- Flip and cook on other side for 3-4 minutes. Drain on absorbent paper.
- Arrange each fish on a serving plate and serve hot with salad, lemon wedges and solkadi.
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