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Friday, October 16, 2015

Bangda Masala Fry : Mangalorean Style

Bangda is the Indian name for the Mackerel fish which is also commonly available fish in India and one of my favorite fish too. We often buy this fish as it is cheaply and abundantly available. Bangda fish fry masala is one of the best sea food available in every non veg serving restaurants in Mangalore. This is a Mangalorean style shallow fried fish coated with lots of spice based masala without using any other ingredient for coating. You can also use same recipe to prepare fish fry masala of other fish like King fish, Sardines, Pomfret etc. Also do check Mangalorean style Tava Fish fry recipe in this blog.

Preparation Time : 20 min
Marination Time   : 30 min
Cooking Time       : 20 min
Serves                   : 4

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Bangda Fish / Mackerel Fish
5 No’s
Red Chilli Powder
लाल मिर्च पाउडर
5 tbsp
Turmeric Powder
हल्दी पाउडर
¼ tbsp
Ginger Garlic Paste
अदरक लहसुन पेस्ट
1 tbsp
To taste
For shallow frying

Preparation :

  1. Cut, wash and clean the fish and marinade with salt for 20 minutes.
  2. Prepare a thick masala paste for coating the fish. In a bowl add red chilli powder, turmeric powder, ginger garlic paste and salt and mix together.
  3. Add little water to make a thick fine paste. Also squeeze a whole lemon and drizzle over them. Mix again and apply these paste all over the fish nicely and keep aside for 30 min.
  4. Heat a tawa with oil for shallow frying the fish in a medium flame. Place each piece of fish well coated with masala onto oil.
  5. Add few drops of water for the left over masala and pour above the fish pieces.
  6. After 10 minutes flip the pieces to fry other side of the fish. When meat is cooked properly remove onto absorbent paper.
  7. The left over masala fried in oil will turn crisp and brown in color. Carefully collect them draining the oil properly and spread them above the fish pieces.
  8. Your fish fry masala is ready to serve with parboiled rice.

Note :

Use red chilli powder which is less in spiciness and good in color.

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