Bangda (बांगडा फ्राय)/ Mackerel Fry

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Bangda (बांगडा फ्राय) / Mackerel Fry : 


 When on a fish palate, it really make pomfrets and the salmon feel nervous.

 When it is on the cooking pan, it cannot be unnoticed by your kitchen, drawing room, backyard, and also your neighborhood. 

 People across the globe love this fishy delight. In the coastal part of India, bangda fry is a popular dish, off course because of its taste but also its reasonable price compared to the elite fish family.

 Recipe for bangda fry in the coastal region of India is the more or the less the same but the major difference comes in the use of Masalas. I will take you to a tour to show how we SKP's (Somavanshiya Kshatriya Pathare) make bangda Fry.


There are two variants but I will show you the one which I love the most
Ingredients:

 Mackerel / Bangda Fish: 1 piece
Turmeric Powder: 1 tsp
SKP Masala: 1 tbsp
Ginger Garlic paste: 1 tbsp
Lemon Juice: 1 tbsp
Coriander Powder: 1 tsp
Jeera Powder: 1 tsp
Gram Flour: 1 tsp
Oil: 2-3 Tbsp
Salt to taste

 Procedure: 

 1. With a fine knife cut the head and clean all the organs of the fish
2. Cut the fish from the side so that fleshly side opens up with skin on another side
3. Wash bangda/mackerel thoroughly
4. Take a bowl mix jeera powder, turmeric powder, coriander powder,ginger-garlic paste, gram flour, SKP masala, and lemon juice
5. Apply the mixture on both sides of the fish
6. Take a frying pan, add 2 tbsp of oil and fry fish from both sides approx 10-15 mins in total till it gets cooked.
Enjoy Mackerel Fish Fry with Rice Bhakri (rice roti), Chapati, Rice, and Fish Curry!

 Please let me know your comments below.



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