Mackerel/Bangda Fish Fry

 Most of our karavali friends are very much fond of Fish delicacies..

And this Mackerel Fish fry, i learnt it from my Aunt.. during my college days.

We never used to cook fish at home because of the fishy smell, it would remain for days in the kitchen and also most of our  neighbors around  were pure vegetarians!!

That was in my childhood..

Anyways my dad was getting it from hotel for us..  and i was happy for that.

Later when i started to experiment in kitchen.. this was also one of my experimental dish.. which came out well in the first attempt itself :)

And also, have learnt art of vanishing the fishy smell  in jiffy .. 

Which after quite struggle to vanish this smell .. i got this magical trick

Let me share with you people.. who crave for fish  but find it stinking!!

Here it is.. take a cup of white vinegar and place it in corner of kitchen after cooking fish. Within hour all the fishy smell will get vanished. :)

MACKEREL / BANGADA FISH FRY

Ingredients:

Mackerel/Bangda Fish - 1/2 kg

Rice Flour-1 tsp

Bengal gram flour- 1tsp

Ginger -Garlic paste - Each 1 tsp

Red chilly Powder- 2 tsp

Chiroti Sooji -1 tbsp

Lemon juice -2 tsp

Cooking Oil- 2 tbsp

Salt to taste

Preperation:

• Clean the fish and make a Slit on each side and marinate them in salt for 10-15min
• Meanwhile prepare the masala
• In bowl, mix together Rice flour, Bengal gram flour, ginger-garlic paste and chilly powder with salt to taste.
• Make a smooth paste by adding some water to it..
• Then spread this masala over the fish and over the slits made, to make the masala seep into fish.
• Squeeze in some tangy lemon juice over the fish.
• Keep it aside for 5-10 min
• Then heat the pan
• Then dip the fish in pool of chiroti sooji.. just to coat it.
• Shallow fry the fish by oiling in rite interval of time and let the fish get cooked.
• When the spluttering sound in pan stops.. then its a signal that fish is done.
• Now the fish fry is ready to eat.
• With some Shallots and lemon juice serve it .