Easy, fuss-free, tasty, lovable – basically all things desirable. Have this fish fry all by itself or team it with your dal-chawal, its super always! BANGDA FRYIngredients4 medium mackerels (bangdas)4 tbsps scraped fresh coconut8-10 garlic cloves1 inch ginger, roughly chopped2-3 green chillies4 tbsps chopped fresh coriander leavesSalt to taste1¼ tsps red chilli powder½ tsp turmeric powder2 tbsps tamarind pulpSemolina (rawa) for coatingOil for shallow frying Onion rings to serveLemon wedges to serveMethod1. Cut the head of bangda and clean the gut. Discard the fins and make slant cuts on both sides. Wash under running water and set aside.2. To make the spice paste, add coconut in a blender jar. Add garlic, ginger, green chilli, chopped coriander and 2 tbsps water and blend to a smooth and thick paste. 3. Transfer the fish onto a plate and add the prepared paste, salt, 1 tsp red chilli powder and turmeric powder and tamarind pulp on it. Rub on all sides and set aside for 10 minutes.4. Spread semolina on a plate, sprinkle salt and remaining red chilli powder and mix well. Roll each bangda on the semolina and coat on all sides.5. Heat sufficient oil in a non-stick pan, shallow fry the fish till golden brown and crisp on both sides. Drain on an absorbent paper.6. Serve hot with onions rings and lemon wedges. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #BangdaFry
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