Masala Fried Mackerels.

Spicy Masala Fried Mackerels (Bangda / Raju / Bangude) ......

Masala Fried Mackerels was done on the spur of a moment. Actually I wanted to follow a different procedure, but found to my dismay that all the ingredients were not available. So just went ahead and followed by own instincts on this one and got very good results with the fishes being just rightly cooked and spiced.

Remove the scales of 5 mackerels / raju, snip off the fins and remove the head portion of the fish. Give a slit on the stomach side to full length while keeping the other side intact. You should be able to open it up like a box. Wash and clean the fish in plenty of water gently, taking care to see that you do not break the fish. Drain well and keep them on an absorbent paper for the excess water to get drained off.

In a small bowl, mix 2 tblsp of non spicy red kashmiri chilly powder, 1 tsp salt (or to taste), pinch of haldi powder, 1 tsp coriander powder, ¼ tsp hing powder, ½ tsp fennel powder and mix well with 2 tblsp of vinegar / tamarind paste. The consistency should of of thick paste. Sprinkle some water if necessary.

Apply the masala both inside and outside the fish by smearing it evenly in a very thin layer all round the fish. Keep the fish in a tight lid fitting box and put it in the fridge for 4-5 hours. 

Remove the fish dust it with a mixture of oats + rice powder (in the ratio 1:1), lightly by just sprinkling a little bit. Do not dust with the mixture much as we want the masala coating to get fried too.

Heat oil in a wide pan, say about 1 cup. Now gently add in 2-3 mackerels upside down by opening up the fish so that the stomach side of both side stays flat on the pan, this is to ensure that the inside part of the fish also get’s fried in masala a bit. Fry for 1-2 minutes only then flip the fish and fold over gently with the help of 2 spatulas to make the fish folded intact and fry till done on one one side, say for 3-4 minutes. Gently flip over the fish and fry the other side too for another 3-4 minutes. 

This will take about 10-12 minutes only on the whole. The fish is done. Do not over fry the fishes or else the masala will get burnt and will loose taste. Remove and keep it on an absorbent paper for the excess oil to get drained off. Follow the proceedure with the remaining fish in similar pattern. Keep the heat on medium constantly. 

Serve the fish hot, with some salad and biryani or any other dishes of your choice.

** Note : I have shown a picture of the fish to which the masala was applied and lying flat on its back.