Bharlela Bangda

Mackerel is an oily fish having high amounts of Omega 3 fats which are known to reduce high blood pressure and bad cholesterol levels. Here is a great recipe for the fish lovers. Mackerels stuffed with a highly flavourful masala, rolled in semolina and shallow-fried till crisp.

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Bharlela Bangda 4

Bharlela Bangda

Main ingredients Mackerels (bangda), Red chilli powder, Turmeric powder, Coriander powder, Semolina, Rice powder, Fresh coriander leaves, Fresh coconut, Ginger, Garlic, Onion, Clove
Cuisine Maharashtrian
Course Starter
Prep time 20-25 minutes
Cook time 5-10 minutes
Serve 4
Taste Savoury
Level of cooking Moderate
Others Non veg


  • 4 Indian mackerel (bangda)
  • Salt to taste
  • 1½ teaspoons red chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ lemon
  • ½ cup semolina (rawa)
  • 1 tablespoon chopped fresh coriander leaves
  • ¼ cup rice flour
  • 3-4 tablespoons oil
  • Stuffing
  • ¼ cup scraped fresh coconut
  • 1 inch ginger, roughly chopped
  • 4-5 garlic cloves
  • 4-5 cloves
  • 1 medium onion, finely chopped
  • 2 tablespoons chopped fresh coriander leaves
  • Fresh coriander sprig for garnish
  • To serve
  • Green chutney
  • Onion wedges
  • Lemon wedges


  1. Snip the fins of bangda with a pair of scissors. Remove the head of the fish while keeping the eye intact. Make a deep slit along one side of the fish and cut it open and clean the gut and the centre bone. Wash under running water.
  2. To make the stuffing, put the coconut in a mixer jar. Add ginger, garlic and cloves and grind well. Add ¼ cup water and blend to a fine paste. Transfer in a bowl. Add onion, coriander leaves and salt and mix well.
  3. Take the bangdas on a plate. Sprinkle salt, 1 tsp red chilli powder, ¼ tsp turmeric powder and coriander powder. Squeeze the juice of lemon and apply the masala well on all the sides and even inside of the fish.
  4. Stuff each bangda with the coconut stuffing and fold in half.
  5. Spread semolina on a plate. Add remaining red chilli powder, remaining turmeric powder, salt and coriander leaves and mix well. Add rice flour and mix again.
  6. Coat each bangda with the semolina mixture on both sides.
  7. Heat oil in a big non-stick pan. Place all the stuffed fish on it and cook on medium heat for 2-3 minutes. Flip and cook the other side for 2-3 minutes as well. Drain on absorbent paper.
  8. Place them on a serving platter, garnish with a coriander sprig and serve hot with green chutney, onion wedges and lemon wedges.