How to make BANGDA FRY- Sk Khazana -
Mackerels marinated in green coconut chutney and shallow-fried till golden
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 Chicken and Artichoke Pizza Sprouts Pav Bhaji Mushroom Gold Coin Chocolate Lemon Marble Cake
BANGDA FRY- Sk Khazana Recipe Card
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.
Most Visited Recipes
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.
