Bangda Rava Fry
03-09-2024
www.kitchenfoodrecipes.com
Ingredients:
4 fresh Bangda (Mackerel) fish, cleaned and slit
1/2 cup semolina (rava)
1/4 cup rice flour
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon ginger-garlic paste
1/2 teaspoon garam masala
1/4 teaspoon black pepper powder
1 tablespoon lemon juice
Salt to taste
2 tablespoons finely chopped fresh coriander leaves
3-4 tablespoons oil for frying
Instructions:
Prepare the Marinade: In a large bowl, mix turmeric powder, red chili powder, cumin powder, coriander powder, black pepper powder, garam masala, ginger-garlic paste, lemon juice, and salt. Add a little water to make a thick paste.
Marinate the Fish: Apply this spice paste generously to the cleaned Bangda fish, making sure to coat it well inside the slits and all over the surface. Cover the bowl and let the fish marinate for at least 30 minutes. For better flavor, marinate for 1-2 hours in the refrigerator.
Prepare the Rava Coating: In another bowl, mix semolina (rava) and rice flour. This combination gives a crispy texture to the fry. Add a pinch of salt and chopped coriander leaves to the mixture.
Coat the Fish: Take each marinated fish and coat it evenly in the rava and rice flour mixture. Press gently so that the coating sticks well to the fish.
Fry the Fish: Heat oil in a non-stick pan over medium heat. Once the oil is hot, carefully place the coated Bangda fish in the pan. Fry the fish on medium heat until it turns golden brown and crispy on both sides. This should take about 3-4 minutes per side. Ensure the fish is cooked through by checking if the flesh is opaque and flakes easily with a fork.
Serve: Remove the fried fish from the pan and place it on paper towels to drain excess oil. Serve hot with lemon wedges and a side of fresh salad or as a part of a meal with steamed rice and dal.
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