Ingredients
6 medium-sized Mackerel fish/ bangda cleaned Oil for deep frying
1/2 cup fine rava/ semolina
For the red chilli paste you need: 15 byadgi red chillies chanadal size hing / asafoetida Salt to taste little tamarind Grind the above ingredients into a smooth, thick paste, adding little water
Procedure
Wash and clean the fish
Cut it into 2 slices lengthwise and make cuts on it
Marinate the fish with the chilli paste, according to your taste
Keep aside for 15- 20 mins
Roll each slice in fine Rava. Heat oil and deep fry fish on a medium flame till it becomes crisp and cooked
Serve hot with rice and dal.
Store the leftover chilli paste in the freezer.
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