Fried Bangda Mackerels marinated in a spicy and tangy masala, and shallow fried. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update Main Ingredients Mackerels Whole, Rice Flour Cuisine Maharashtrian Course Snacks and Starters Prep Time 1.30-2 hour Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Fried Bangda 8 medium Mackerels Whole to taste Rice Flour 2 tablespoons Lemon juice 10-12 Kokum petals 3 teaspoons Red chilli powder 1/2 teaspoon Turmeric powder 2 tablespoons Ginger paste 2 tablespoons Garlic paste to shallow fry Oil 1 cup Rice flour coarse 1 Lemon,cut into wedges Method Make a small slit at the stomach and 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. Keep aside for fifteen minutes. Soak kokum in half a cup of warm water for fifteen minutes, crush slightly, strain and keep aside. Mix red chilli powder, turmeric powder, ginger paste, garlic paste, kokum pulp and salt and marinate mackerels in this paste for half an hour, preferably in a refrigerator. Heat two tablespoons of oil in a frying pan. Roll the fish in rice powder and shallow fry in small batches, without overcrowding the pan, for two to three minutes. Turn the fish, dribble some more oil and continue to cook on medium heat for two minutes or till the mackerels are light brown and crisp. Drain onto an absorbent paper. Serve hot garnished with lemon wedges. Nutrition Info Calories 1844 Carbohydrates 106.9 Protein 236.6 Fat 52.1 Other Fiber Iron- 58.1mg #Garlic paste #Ginger paste #Kokum petals #Lemon juice #Oil #Red chilli powder #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article