Bangda Fry
Whole Indian mackerel (bangda) rubbed with a red masala of Kashmiri chillies, turmeric, and Goan spices, then shallow-fried until the skin is crisp and the flesh is moist. A daily Goan fish preparation eaten as a side alongside the main curry and rice.
Cuisines
Goan
Konkani
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
|
3 | Mackerel , cleaned and gutted |
|
1 tablespoon | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Ginger-garlic paste |
|
1 tablespoon | Lemon juice |
|
— | Salt , to taste |
|
2 tablespoons | Rice flour |
|
2 tablespoons | Semolina |
|
3 tablespoons | Oil , for frying |
Instructions
- 1 Clean the bangda fish thoroughly and make shallow slits on both sides.
- 2 In a bowl, mix red chili powder, turmeric powder, coriander powder, cumin powder, ginger-garlic paste, lemon juice, and salt to form a paste.
- 3 Apply the spice paste evenly on the fish, making sure to coat the slits well. Let it marinate for at least 15 minutes.
- 4 In a plate, mix rice flour and semolina.
- 5 Coat the marinated fish with the rice flour and semolina mixture on both sides.
- 6 Heat oil in a pan over medium heat.
- 7 Once the oil is hot, place the fish in the pan and fry until golden brown and crispy on both sides, about 4-5 minutes per side.
- 8 Remove the fish from the pan and place on paper towels to drain excess oil.
- 9 Serve hot with lemon wedges and onion rings.
Tips
For an authentic taste, use fresh mackerel and adjust the spice level to your preference.