A Goan meal is incomplete without fish. Indian mackerel also known as bhangda/bangda in Konkani is a popular species of mackerel, commonly available in India. Economical, easy to clean with very few tiny scales, tasty, healthy and nutritious. Select fish with clear eyes not cloudy or sunken. It should smell fresh and firm to the touch. The gills have to be bright red in colour, fins and tail intact with a glistening skin. It is so versatile, can be baked, fried, steamed, poached or grilled.
When shallow frying fish, use a heavy-bottomed pan or a non-stick skillet that distributes heat evenly. If you don't have both, then coat the fish with white flour, semolina or breadcrumbs to prevent it from sticking to the pan. Before you add the fish, ensure that the oil is hot (just smoking). Once the fish is in the pan, do not mess with it by flipping it back and forth. Let it cook on one side for a couple of minutes. When you see brown colour around the edges, turn and cook the other side. Do not overcook or dry out the fish.
Mackerels are marinated with green masala, a combination of coriander leaves, green chillies and spices. Dredged in semolina and shallow-fried. Any firm-fleshed fish can be used. A quick, easy preparation ready in minutes. Mildly spiced and enjoyed by children too. With a crispy exterior, the fish is moist, flavourful and delicious. Perfect accompaniment to rice, sorak or dal along with a vegetable dish.
When shallow frying fish, use a heavy-bottomed pan or a non-stick skillet that distributes heat evenly. If you don't have both, then coat the fish with white flour, semolina or breadcrumbs to prevent it from sticking to the pan. Before you add the fish, ensure that the oil is hot (just smoking). Once the fish is in the pan, do not mess with it by flipping it back and forth. Let it cook on one side for a couple of minutes. When you see brown colour around the edges, turn and cook the other side. Do not overcook or dry out the fish.
Mackerels are marinated with green masala, a combination of coriander leaves, green chillies and spices. Dredged in semolina and shallow-fried. Any firm-fleshed fish can be used. A quick, easy preparation ready in minutes. Mildly spiced and enjoyed by children too. With a crispy exterior, the fish is moist, flavourful and delicious. Perfect accompaniment to rice, sorak or dal along with a vegetable dish.
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Fried Mackerels With Green Masala
(Yields 6)
Ingredients:
6 fresh Indian mackerels
1/2 cup semolina
2 tablespoons rice flour
oil for shallow frying
salt
Grind to a fine paste with two tablespoons of lime juice
1 cup coriander leaves with tender stalks
4 to 6 long green chillies
4 large cloves of garlic
1/2-inch ginger
15 whole black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Clean mackerels by cutting off the fins, tail and head. Remove scales if any and the innards. Score the skin horizontally or at an angle. Wash, drain well and season with salt.
Marinate fish with the ground paste and set aside for 15 to 30 minutes.
Heat a non-stick skillet with some oil.
Dredge mackerels in semolina. Shallow fry on both sides until coating is crisp, brown and fish cooked through.
Drain on absorbent paper towels and serve warm.
Note:
(Yields 6)
Ingredients:
6 fresh Indian mackerels
1/2 cup semolina
2 tablespoons rice flour
oil for shallow frying
salt
Grind to a fine paste with two tablespoons of lime juice
1 cup coriander leaves with tender stalks
4 to 6 long green chillies
4 large cloves of garlic
1/2-inch ginger
15 whole black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Clean mackerels by cutting off the fins, tail and head. Remove scales if any and the innards. Score the skin horizontally or at an angle. Wash, drain well and season with salt.
Marinate fish with the ground paste and set aside for 15 to 30 minutes.
Heat a non-stick skillet with some oil.
Dredge mackerels in semolina. Shallow fry on both sides until coating is crisp, brown and fish cooked through.
Drain on absorbent paper towels and serve warm.
Note:
- Ground paste is enough for 12 mackerels. I marinated some shrimps with the remaining paste and fried them.
- Rice flour absorbs excess moisture in the ground paste. Also, helps to crisp the outer coating.
