How to make Talela Bangda - Marinated mackerels shallow fried.
This recipe is from the book Konkan Cookbook.
Main Ingredients : Mackerels Whole, Kokum petals (कोकम की पँखड़ियाँ)
Cuisine : Maharashtrian
Course : Snacks and Starters
Talela Bangda Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
You can also find more Snacks and Starters recipes like Spinach With Raisins, Dahi Aloo Tikki , Crispy Wontons, Pineapple and Cottage Cheese Skewers with Roasted .
Prep Time : 1.30-2 hour
Cook time : 6-10 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Talela Bangda Recipe
Mackerels Whole slit 8 medium
Kokum petals 10-12
Lemon juice 2 tablespoons
Salt to taste
Red chilli powder 3 teaspoons
Turmeric powder 1/2 teaspoon
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Oil shallow fry to shallow fry
Rice powder coarsely ground 1 cup
Lemon wedges a few for garnish
Method
Step 1
Make a small slit at the stomach and clean the mackerels from inside and wash thoroughly. Make four to five quarter inch deep cuts on both the sides, apply salt and lemon juice.
Step 2
Keep aside for fifteen minutes. Soak kokum in half a cup of warm water for fifteen minutes, crush slightly, strain and keep aside.
Step 3
Mix red chilli powder, turmeric powder, ginger paste, garlic paste, kokum pulp and salt and marinate mackerels in this paste for half an hour, preferably in a refrigerator. Heat two tablespoons of oil in a frying pan.
Step 4
Roll the fish in rice powder and shallow-fry in small batches, without overcrowding the pan, for two to three minutes.
Step 5
Turn the fish, dribble some more oil and continue to cook on medium heat for two minutes or till the mackerels are light brown and crisp. Drain onto an absorbent paper. Serve hot garnished with lemon wedges.
