Grilled Bangda - Grill Pan

Mackerels marinated in a spicy and tangy masala and grilled. This is a Sanjeev Kapoor exclusive recipe.

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Ingredients list for Grilled Bangda - Grill Pan

Clean the mackerel from inside and wash thoroughly. Make four to five quarter inch deep cuts on both the sides, apply salt and lemon juice. Set aside for fifteen minutes. Grind ginger and garlic to a fine paste.
Soak kokum in half a cup of warm water for fifteen minutes. Remove the pulp, strain and set aside. Mix red chilli powder, turmeric powder, ginger-garlic paste, kokum pulp and salt and marinate mackerels in this paste for half an hour, preferably in a refrigerator.
Heat the Grill Pan. Roll the fish in rice powder. Brush the pan with a little oil, place the fish in it and cook, turning sides, for five to six minutes or till the fish is cooked on both sides and the surface nicely browned and crisp.
Baste with a little oil once again. Serve hot garnished with onion rings.