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- Grilled Bangda
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PrintGRILLED BANGDA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Clean the mackerel, inside and out, washing thoroughly. Make four or five 5mm-deep cuts on both sides. Sprinkle on the lemon juice, then set the fish aside for 15 minutes.
- Soak the kokum petals in water for 15 minutes. Remove the pulp, strain well and set aside.
- Grind the garlic and ginger to a fine paste. Combine this with the kokum pulp, chilli powder, turmeric, and salt. Use this paste to marinate the mackerels for 30 minutes, preferably in the fridge.
- Mix the gram flour and rice flour together in a flattish dish. When you are ready to cook the fish, lay them in the flour mixture to coat well on both sides.
- Spray a little oil on a ridged grill pan and place on the heat. When it is hot, place the coated fish carefully on the pan and grill for 5 minutes, turning once, or until the mackerel is cooked on both sides and the surface nicely browned and crisp.
- Garnish with the onion rings.
INGREDIENTS
- 6 medium-sized mackerels
- 2 tablespoon lemon juice
- 8 kokum petals
- 10 garlic cloves
- 2.5cm piece root ginger
- 2 teaspoon red chilli powder
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 50 grams flour
- 50 grams coarse rice flour
- sesame oil for frying
- 2 onions, cut into thin rings
11 comments for “Grilled Bangda”
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