Ingredients:
- 4-5 bangda (mackerel fish), cleaned and slit on both sides
- 2 tbsp Malvani Fish Masala
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (optional, for extra heat)
- Salt to taste
- Juice of 1 lemon
- Fresh coriander leaves, chopped (for garnish)
- Rice flour or semolina (rava), for coating
- Oil for frying
Instructions:
Marinate Fish: In a bowl, mix Malvani Fish Masala, turmeric, red chili powder, salt, and lemon juice to form a thick paste. Rub this paste generously on each fish, making sure to coat inside the slits. Let it marinate for at least 15-20 minutes for better flavor.
Coat in Flour/Rava: Once marinated, coat each fish lightly in rice flour or semolina for a crispy texture when fried.
Heat Oil: In a frying pan, heat oil over medium heat. Make sure the oil is hot enough for frying but not smoking.
Fry the Fish: Place the coated bangda in the hot oil and fry on medium heat for about 5-7 minutes on each side, or until golden brown and crisp.
Drain and Garnish: Remove the fried fish and place it on a paper towel to drain excess oil. Garnish with fresh coriander leaves.
Serve Hot: Enjoy Bangda Fry with lemon wedges and onion slices, savoring the flavors of Malvani Fish Masala!
