How to make BANGDA FRY- Sk Khazana -

Mackerels marinated in green coconut chutney and shallow-fried till golden

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mackerels (बांगड़ा मछली), Coconut (नारियल)

Cuisine : Indian

Course : Snacks and Starters


For more recipes related to BANGDA FRY- Sk Khazana checkout Bangda Fry. You can also find more Snacks and Starters recipes like Sabudana papad - SK Khazana Parsi Shrimp Cakes Chicken Seekh Roll Chilgoza Paneer

BANGDA FRY- Sk Khazana

BANGDA FRY- Sk Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for BANGDA FRY- Sk Khazana Recipe

  • Mackerels (bangda) 4 medium

  • Coconut scraped 4 tablespoons

  • Garlic cloves 10-12

  • Ginger roughly chopped 1 inch piece

  • Green chillies 2-3

  • coriander leaves chopped 4 tablespoons

  • Salt to taste

  • Red chilli powder 1 1/4 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Tamarind pulp 2 tablespoons

  • Semolina (rawa/suji) for coating

  • Oil for shallow frying

  • Onion rings to serve

  • Lemon wedges to serve

Method

Step 1

Cut off the heads of bangda fish and clean the gut. Discard the fins and make slant cuts on both sides. Wash under running water and set aside.

Step 2

To make the spice paste, put coconut in a blender jar. Add garlic, ginger, green chillies, coriander leaves and 2 tbsps water and blend to a smooth and thick paste.

Step 3

Transfer the fish onto a plate and put the ground paste, salt, 1 tsp red chilli powder and turmeric powder and tamarind pulp on it and rub them well on all sides. Set aside to marinate for 10 minutes.

Step 4

Spread semolina on a plate, sprinkle salt and remaining red chilli powder and mix well. Roll each bangda in this mixture till they are well coated on all sides.

Step 5

Heat sufficient oil in a non-stick pan, keep 2 fish at a time in it and shallow-fry, turning sides, till evenly golden brown and crisp on both sides. Drain on absorbent paper.

Step 6

Arrange them on serving platters and serve hot with onions rings and lemon wedges.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.