By Devi Poojari
April 22, 2024
Bangda or Indian mackerel is one of the most widely consumed types of fish along the Konkan coast. Enjoyed in a variety of curries that are eaten with rice or bhakri, this pan-fried version gives the fish a crisp exterior and a tender interior.
5-6 mackerel, cleaned 3 tablespoons rava 1 teaspoon ginger-garlic paste 1 teaspoon red chilli powder 1 teaspoon turmeric powder Salt, to taste Oil, for pan-frying
Combine the ginger-garlic paste, red chilli and turmeric powder and salt in a small bowl.
Use the tip of a knife to make 2 incisions on either sides of the fish and smear the spice paste all over.
Dust the rava over the spiced fish and pan fry in hot oil for 2-3 minutes on the first side and a minute on the second. Serve hot.