Talela Bangda Marinated mackerels shallow fried. By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update Main Ingredients Mackerels Whole, Kokum petals Cuisine Maharashtrian Course Snacks and Starters Prep Time 1.30-2 hour Cook time 6-10 minutes Serve Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Talela Bangda 8 medium Mackerels Whole slit 10-12 Kokum petals 2 tablespoons Lemon juice to taste Salt 3 teaspoons Red chilli powder 1/2 teaspoon Turmeric powder 2 tablespoons Ginger paste 2 tablespoons Garlic paste to shallow fry Oil shallow fry 1 cup Rice powder coarsely ground a few for garnish Lemon wedges Method Make a small slit at the stomach and clean the mackerels 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 2280 Carbohydrates 103.4 Protein 311.7 Fat 68.7 Other Fiber Iron- 75.9mg #Garlic paste #Ginger paste #Kokum petals #Lemon juice #Lemon wedges #Red chilli powder #Salt #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