This recipe features a spicy, tangy, and aromatic masala paste used to coat Mackerel (Bangude) before pan-frying to perfection.
1. Ingredients
Main:
Mackerel (Bangude): 3-4 large fish, cleaned and scored (make deep cuts on the sides).
For the Masala Paste:
Dry Red Chillies: 10-12 (Adjust for spice; a mix of Byadgi and Guntur is ideal).
Coriander Seeds (Dhaniya): 2 tbsp.
Cumin Seeds (Jeera): 1 tsp.
Peppercorns: ½ tsp.
Fenugreek Seeds (Methi): ¼ tsp.
Turmeric Powder: ½ tsp.
Tamarind: A small marble-sized ball.
Garlic: 5-6 cloves.
Ginger: 1-inch piece.
For Frying & Marination:
Salt: To taste.
Coconut Oil: For pan-frying (traditional for flavor).
Curry Leaves: A handful.
Rice Flour or Semolina (Rava): Optional (for extra crunch).
2. Preparation Steps
Step 1: Roasting the Spices
Heat a pan and lightly roast dry red chillies, coriander seeds, cumin, peppercorns, and fenugreek seeds until aromatic.
Be careful not to burn the fenugreek as it becomes bitter.
Step 2: Grinding the Masala
Grind the roasted spices along with ginger, garlic, turmeric, tamarind, and a little water.
The goal is to achieve a thick, smooth paste. Do not add too much water; it should be thick enough to stick to the fish.
Step 3: Marination
Add salt to the ground masala paste.
Apply the masala generously over the cleaned fish, ensuring it enters the scores (slits) and the cavity.
Let the fish marinate for at least 20–30 minutes to absorb the flavors.
Step 4: Pan Frying
Heat a tawa or flat pan and add 2–3 tablespoons of coconut oil.
Throw in some fresh curry leaves for aroma.
Place the marinated fish on the pan. Cook on medium-low heat.
Flip carefully after 4–5 minutes once the bottom side is crispy and cooked.
Fry until both sides are charred slightly and the fish is cooked through.
3. Serving Suggestions
Serve hot as an appetizer or as a side dish with:
Ganji (Boiled Rice)
Fish Curry and Rice
Neer Dosa
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