How to make Grilled Bangda - Grill Pan -
Mackerels marinated in a spicy and tangy masala and grilled.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bangda Fish, Kokum Petals (कोकम की पँखड़ियाँ)
Cuisine : Maharashtrian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Thalipeeth, The Yellow Chilli Style Breakfast Yogurt Cups Sabji Asparagus With Saffron Chilli Cheese Sauce
Grilled Bangda - Grill Pan Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 1.30-2 hour
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Grilled Bangda - Grill Pan Recipe
Bangda Fish whole 8 medium
Kokum Petals
Salt to taste
Lemon juice 2 tablespoons
Ginger 2 inch piece
Garlic 12-15 cloves
Kokum petals 10-12
Red chilli powder 3 teaspoons
Turmeric powder 1/2 teaspoon
Coarse rice powder 1 cup
Oil for basting
For garnishing
Onion roundels, separated into rings 1
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Baste with a little oil once again. Serve hot garnished with onion rings.
Nutrition Info
Calories : 1685 Kcal
Carbohydrates : 177.4 gm
Protein : 115.9 gm
Fat : 56.6 gm
Other : 0
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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.
