BANGADA RAVA FRY/ MACKEREL FRY

Mackeral or bangada is a tasty sea fish. It is also found in rivers. It is a widely consumed fish in India.

Mackerel is packed with omega 3 fatty acids, it is high in proteins and low in saturated fats. Thus it prevents from heart disease, diabetes and many other ailments.

Tamarind pulp is the base of the spicy marinade. The fish has to be marinated for half an hour. Then it is coated with semolina and rice flour mixture which gives it a crispy texture. It tastes best when prepared in mustard oil. Any other kind of oil can be used.

Recipe for Bangada Rava Fry

Ingredients for Bangada Rava Fry

• 4 medium sized Mackerel ( Bangada)
• 4 tbsp thick tamarind pulp
• 2 tsp red chilli powder
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ cup semolina (rava/suji)
• 2 tbsp rice flour
• Salt to taste
• Mustard or any other oil for shallow frying.

How to make Bangada Rava Fry

Clean and wash the fish. Score the fish on both sides.

In a small bowl mix tamarind pulp, chilli powder, turmeric powder, coriander powder and salt.

Marinate the fish. Ensure that the marinade is rubbed nicely to the fish.

Keep aside for half an hour.

Mix semolina and rice flour in a shallow plate. Season with salt.

Now coat the marinated fish in the dry mixture.

Shallow fry on medium heat. Drizzle some oil around the fish.

Flip after two to three minutes. Again drizzle the oil. Cook for another two minutes or until done.

Serve with simple yellow dal and steamed rice.