I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Thursday, 3 August 2017
Rava Fried Masala Bangda ( Mackerel ) #sikandalouscuisine
This is one of our standard recipes in Goa when making fried fish . The masala is simple , no fixed recipe - go with the flow and adjust as per taste .
10 Mackerel - Clean and make cuts as seen in the photograph.
1 Teaspoon mixed Haldi & Salt- To lightly rub on the fish.
Lots of Rava.
Masala Paste :
10 Dried Red Chilies - Break into bits.
1 Heaped Teaspoon Degi Mirchi Powder - Will add some heat and lots of color.
1 Heaped Teaspoon Garlic Paste.
1 Heaped Teaspoon Ginger Paste.
1/2 Teaspoon Jeera.
10-12 Black Peppercorn.
2 Tablespoons Lemon Juice.
2 Tablespoons Vinegar.
1 Teaspoon Imli Water - when handy.
1.Mix all the masala ingredients . Let them sit for an hour if you have the time , then grind to a fine paste , add no water , curd etc .Taste the masala , it should be on the stronger side.
2. Rub salt and haldi lightly on the fish - set aside for 15-20 minutes.Don't wash again.
3. Generously apply masala on the fish , in the cavity , between the cuts . Set aside for 20-30 minutes.
3 Cover a thali with rava , place the fish on the rava , cover fish with more rava, pat to coat evenly . Set aside for 10 minutes.
4 Heat oil , reduce to medium heat , gently shake off excess rava , fry the fish undisturbed for 2-3 minutes on each side till you get a nice deep color.We shallow fried the fish.