I guess it would suffice if I only said that Saee ate one and half fish by herself.
- 5 Mackerels (Bangda fish)
- 1 and 1/2 tsp turmeric powder
- 2 tsp dry red chilli powder
- 2 tsp lemon juice
- 1 cup fresh grated coconut
- 1/2 cup finely chopped coriander
- 3 green chillies chopped
- 3 cloves of garlic
- 1/2 lemon sized ball of tamarind
- 1 tsp cumin seeds (jeera)
- 2 tbsp rice flour
- 4 tbsp semolina
- oil to shallow fry
- salt to season
Beautiful, ain’t they?
1. ) Clean the fish and remove the side fins and scales. (A tip: Scale fish while keeping them immersed in water. This prevents the scales from flying everywhere.)
2. ) Use a thin and very sharp knife to make a deep slit down the backbone of the fish. Cut as close to the bones as possible. Don’t handle the fish roughly, or you will damage the meat. Be very gentle.
3.) Make shallow cuts in the skin of the fish. About three to four slits at a distance of 2 cms from each other.
4. ) Like this. Now marinate the fish with turmeric powder, dry red chilli powder, salt and lemon juice. Make sure the marinade is applied within the slit.
5.) Make the stuffing. Grind together the coconut, coriander, green chillies, garlic, tamarind, cumin seeds with a little water. Add a little more salt than you would normally.
6. ) Stuff the ground mixture into the slit and cavity of the fish.
7.) Mix the semolina and rice flour.
8. ) Roll the fish in the semolina and rice flour till the fish is well coated.
9. ) Heat a skillet and add oil upto 1/2 an inch the depth of the skillet. When the oil is hot, fry the fish for 4 to 5 mins on either side. The skin should have turned crispy.
This is what you get finally. Amazing isn’t it? Tastes amazing too!
Serve hot, garnished with onion rings and lemon wedges.