Masala bangda fry Recipe

Cooking Directions

• STEP 1.Clean and wash the mackerel thoroughly. Make diagonal cuts on both sides of the fish.
• STEP 2.In a bowl, mix together red chili powder, turmeric powder, coriander powder, ginger-garlic paste, lemon juice, and salt to form a smooth paste.
• STEP 3.Apply the spice paste all over the fish, making sure to coat it well. Let it marinate for at least 30 minutes.
• STEP 4.Heat oil in a pan and shallow fry the marinated fish until it turns golden brown and crispy on both sides.
• STEP 5.Serve hot with a squeeze of lemon juice and garnish with fresh coriander leaves.

Cooking Tips

• Make sure to clean the fish thoroughly to remove any scales or impurities.
• Marinating the fish for at least 30 minutes helps to enhance the flavors.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Use a non-stick pan for shallow frying to prevent the fish from sticking to the pan.
• Serve the Masala Bangda Fry hot for the best taste and texture.

Storage and Serving

• Leftover Masala Bangda Fry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the fish in a preheated oven or on a stovetop pan until heated through before serving.
• Serve the Masala Bangda Fry as an appetizer or as a side dish with steamed rice or Indian bread like roti or naan.
• Garnish with freshly chopped coriander leaves and serve with a squeeze of lemon juice for added freshness.