Bangda Fish Fry – Spicy Indian Mackerel Recipes

Bangda, also known as Indian mackerel, is one of the most popular fish in non-veg. food culture. Its unique taste and availability in local fish markets are perhaps the main reasons why foodies are so crazy about its dishes.

You can enjoy it throughout the year, barring 1-2 months of rainy season in coastal region.

Generally, it is cooked in red chilli-coconut based curries, but it can be prepared as a starter or snack item too.

Today, I’m going to share a couple of spicy Bangda fish fry recipes, which will be a great treat to all the age groups in your family.

Talking about the serving options for these delicacies, I personally like to have them with roti, chapati or rice bhakri. The second variation, Bangda Masala Fry, also tastes amazing with just plain rice and saar (coastal fish curry).

Alright now, let’s talk about our recipes of the day.

Bangda Rava Fry

In various parts of Western coast, you will come across different styles of preparing this simple fish recipe. And the only differences you may find is the use of sour ingredients and marination techniques.

Kokam, which is easily available in Konkan region, goes well with fish fry delicacies. Hence, I’ve also used it in the following recipe.

If you can’t find it in your local grocery store, use lemon juice or tamarind pulp to remove the fishy smell.

As far as marination is concerned, it is not a mandatory step for this recipe. However, it only helps in enhancing the flavor of entire dish. So, please don’t ignore this important step.

Ingredients

  • Bangda Fish – 2 nos., medium sized, cleaned and slit in the middle section
  • Rava/Semolina – 4-5 tablespoon
  • Rice Flour – 1 cup
  • Turmeric Powder – 1 teaspoon
  • Red Chilli Powder – 2-3 teaspoon
  • Kokam – 5-6 pieces, soaked in water
  • Oil for shallow frying
  • Salt to taste

Tip: You can also cut Bangda fish in medium sized pieces for this recipe. It will become easier for kids to discard the bones.

Marination Steps

  1. Place fish in a plate and put salt, turmeric powder, red chilli powder and kokam paste on it.
  2. Rub these ingredients thoroughly on the fish skin.
  3. Keep it in the refrigerator for half an hour.

Instructions

1. Heat the pan on medium flame and add oil when it turns hot.

2. In the meantime, get some flour, semolina and red chilli powder in a dry plate. Mix them nicely.

3. Get the marinated fish and dust it thoroughly with the flour mixture. Remove the excess flour by shaking the fish in same plate. (Follow the same process for other pieces as well.)

4. Place it in the hot pan and cook well for 4-5 minutes on each side.

5. When it turns crisp on the outside and juicy inside, take out on the oil absorbent paper.

Now, serve your crispy fried Bangda fish along with mint chutney, onion rings, lemon wedge and hot chapati/bhakri.

Bangda Masala Fry

There are many ways of making this mouthwatering dish at home. Some people like to make it in Goan style whereas others love it with Mangalorean masala. And when you move up North, you will also find this masala fry dish cooked in cashew paste gravy.

So, I’m going to share slightly Goan style of masala fry dish today. For this preparation, you will need to make a thick paste of authentic dry spices.

If you want to fry the Bangda fish for dinner, marinate it in the afternoon. It’ll bring nice flavors to your final dish.

Ingredients

  • Bangda Fish – 2 nos., medium sized, cleaned and slit in the middle section
  • Kashmiri Red Chillies – 3-4 nos., soaked in water for 20 minutes
  • Onion – 1, medium sized, roughly chopped
  • Tomato – 1, medium sized, roughly chopped
  • Black Peppercorns – 3-4 nos.
  • Ginger-Garlic Paste – 1 teaspoon
  • Coriander Seeds – 1 teaspoon
  • Vinegar – 1 teaspoon
  • Turmeric Powder – 1 teaspoon
  • Red Chilli Powder – 1/2 teaspoon
  • Sugar – 1/2 teaspoon (Optional)
  • Oil for shallow frying
  • Salt to taste
  • Water if needed

I’ve used Kashmiri red chillies to get the desired color, though this variety of chilli is not much spicy in taste. If you prefer more spicy dish, try adding some other varieties of chillies like Guntur chilli or Byadgi chilli.

Instructions

For Masala Paste :

  1. In a grinder, add the soaked red chillies, onion, tomato, black peppercorns, coriander seeds, ginger-garlic paste, vinegar, sugar and salt.
  2. Prepare fine paste of these ingredients.
  3. Take it out in a pan and shallow fry for a couple of minutes.
  4. Remove the fried paste from the flame and let it cool for some time.

Note – We need to fry this paste in oil because it helps in getting rid of raw flavors of certain spices.

For those who like to use less oil, you can prepare this masala fry dish in airfryer. Check the grilled chicken recipe here for better understanding.

For Fish Fry :

1. Apply the masala paste on your fish and make sure it reaches to the inner flesh.

2. Let it rest for 15 minutes.

3. Heat some oil in a grill pan on medium flame.

4. When the oil turns hot, place the fish in it. Add the remaining masala paste on the top and cover it with the lid.

5. Cook both the sides till you get the crisp brown color on the fish skin.

Serve your spicy and tangy Bangda Masala Fry with hot chapati or steamed rice.

Conclusion

As you can see, both these fish fry versions are very easy to make at home. You don’t have to visit restaurants and shell out your money on these flavorful dishes. Simply prepare it the way I’ve shown above, and I’m sure it will come out great at first attempt.

Along with its taste, there are some healthy reasons to include Bangda fish in your diet. Its Omega 3 fatty acids help prevent heart disease. It is also known to lower the chances of diabetes in your body.

Other important resources such as Vitamin D, Potassium and Docosahexaenoic acid are naturally present in this fish.

So, it’s definitely a worth trying fish for all good reasons. Do try making Bangda fish fry at your kitchen and let me know how it turns out.

2 comments… add one
  • Deepan

    You have mentioned turmeric powder and red chilly powder, but you have not used at the time of preparation.

    • Hey Deepan,

      Both these ingredients are required only for marination purpose. There is no need to add them again while preparing the curry.

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