Rasoi Buddy
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Bangda Fry

Bangda Fry

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Bangda Fry is a popular and flavorful seafood staple featuring the Atlantic Mackerel, a fish loved for its distinct oily and robust taste. This recipe involves marinating whole Bangda in a fiery paste of red chilies, garlic, and tamarind or lemon juice. The fish is then coated in a crispy layer of semolina (rava) and deep-fried or shallow-fried until the exterior is crunchy and golden. Its taste is bold, savory, and intensely aromatic, making it a favorite in coastal Indian households. This fry is a perfect accompaniment to fish curry and rice or can be enjoyed as a heartyStandalone snack.

Prep Time20 mins
Cook Time15 mins
Servings2 People
DifficultyMedium
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Ingredients

2 Whole Bangda (Mackerel), cleaned
2 tbsp Red chili powder
1 tsp Turmeric powder
1 tbsp Ginger-Garlic paste
1 tbsp Lemon juice
1/2 cup Semolina (Rava)
Oil for frying
Salt to taste
Curry leaves
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Cooking Instructions

Tips & Secrets

  • Deep slits are the secret to ensuring the oily mackerel meat is seasoned right to the bone.
  • Using high heat initially helps set the semolina crust before lowering to cook the interior.
  • Tamarind paste can be used instead of lemon for a more traditional Goan tang.
  • Mackerel has a strong flavor; fresh fish is crucial for the best culinary experience.

Nutritional Information(Per 150g)

Calories

270 kcal

Protein

21g

Fat

18g

Carbs

6g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.