Ingredients
1 tbsp Ginger-garlic paste 6 tbsp red chilli pwd ¼ cumin seeds 4-5 peppercorn 1 inch Cinnamon stick 5 Cloves pinch Fenugreek seeds ¼ tsp brown or black mustard seeds ¼ tsp turmeric powder Salt as required 1 tsp Sugar 200 ml White Vinegar Besan for frying 5 Mackerel fish or any of your choice
Method
- Marinate the banga fish with salt, turmeric powder and keep it aside for some time.
- Grind all the spices together
– pepper corns, cinnamon stick, cumin seeds, fenugreek, sugar, cloves, mustard seeds, chilli powder, turmeric, salt, ginger garlic paste and vinegar and run it into a fine smooth paste.
- Add vinegar to get the paste consitency.
- Apply the masala to the fish.
- Heat some oil in pan, and keep the gas on medium flame.
- Sprinkle the besan top of the fish, flip it and again sprinkle it with besan
- Fry the fish in the pan, make sure they are cook evenly from both the sides.
- For plating place the fish fry along with add some lime wedges and coriander leaves. - Bangda Fish Fry is ready to be served.