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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 |
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- Stuff each bangda with the coconut stuffing and fold in half.
- 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.
- Coat each bangda with the semolina mixture on both sides.
- 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.
- Place them on a serving platter, garnish with a coriander sprig and serve hot with green chutney, onion wedges and lemon wedges.
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