Bangda Fry With Rice Recipe

About this recipe

Bangda Fry with Rice is a flavorful and authentic coastal Indian dish, combining the bold spices of marinated mackerel fish (Bangda) with fragrant rice. Perfect for a hearty lunch with family, this recipe showcases the essence of Maharashtrian and Goan cuisine. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 1 Kg Mackerel Fish
• 1 kg Basmati Rice
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 200G Adrak Lasun Paste (200g)
• 100 g Salt
• 250 ml Lemon Juice Concentrate
• 200 ml Mustard Oil
• 500 g Onion
• 100 g Lemon

Instructions

1. 1. Clean the mackerel fish thoroughly under running water and pat dry. Make 2-3 slits on each side of the fish to help the marinade seep in.
2. 2. In a bowl, prepare the marinade by mixing turmeric powder, red chili powder, coriander powder, ginger-garlic paste, salt, and lemon juice. Rub the marinade generously onto the fish, ensuring it coats the slits well. Set aside for 10 minutes.
3. 3. Rinse basmati rice under running water until the water runs clear. Cook the rice in a pot with 4 cups of water, a pinch of salt, and a few drops of oil. Once cooked, fluff it gently with a fork and keep it warm.
4. 4. Heat oil in a non-stick pan on medium heat. Once hot, place the marinated fish on the pan and shallow-fry for about 5-6 minutes on each side until golden brown and crispy.
5. 5. Sprinkle fresh coriander leaves over the fish before serving. Plate the Bangda Fry alongside the fragrant steamed rice and serve hot. Optionally, add a wedge of lemon and a side of onion slices for garnish.