Easy, fuss-free, tasty, lovable – basically all things desirable. Have this fish fry all by itself or team it with your dal-chawal, its super always!
BANGDA FRY
Ingredients
4 medium mackerels (bangdas)
4 tbsps scraped fresh coconut
8-10 garlic cloves
1 inch ginger, roughly chopped
2-3 green chillies
4 tbsps chopped fresh coriander leaves
Salt to taste
1¼ tsps red chilli powder
½ tsp turmeric powder
2 tbsps tamarind pulp
Semolina (rawa) for coating
Oil for shallow frying
Onion rings to serve
Lemon wedges to serve
Method
1. Cut the head of bangda and clean the gut. Discard the fins and make slant cuts on both sides. Wash under running water and set aside.
2. To make the spice paste, add coconut in a blender jar. Add garlic, ginger, green chilli, chopped coriander and 2 tbsps water and blend to a smooth and thick paste.
3. Transfer the fish onto a plate and add the prepared paste, salt, 1 tsp red chilli powder and turmeric powder and tamarind pulp on it. Rub on all sides and set aside for 10 minutes.
4. Spread semolina on a plate, sprinkle salt and remaining red chilli powder and mix well. Roll each bangda on the semolina and coat on all sides.
5. Heat sufficient oil in a non-stick pan, shallow fry the fish till golden brown and crisp on both sides. Drain on an absorbent paper.
6. Serve hot with onions rings and lemon wedges.
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