Crispy Bangda Tawa Fry

Crispy Bangda Tawa Fry

Let’s see how to make crispy bangda tawa fry today. It is known as Indian Mackerel fish. Savor the authentic taste of the coast with our irresistible Bangda Fry (Indian Mackerel Fry)! This popular seafood delicacy is a beloved coastal cuisine starter, especially in Maharashtrian, Goan, and Konkani cooking traditions.

For fish fry, clean, score, and generously coat the fish with a vibrant, homemade spice paste (masala). Our masala blends aromatic Indian spices—ginger, garlic, red chili powder—and tangy souring agents like Kokum or tamarind/lemon juice. Marinating the fish soaks up the bold, spicy flavors, creating a wonderfully tender and juicy interior.

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Some Interesting facts about Crispy Bangda Tawa Fry :-

The recipe calls for a choice between a crispy rava coating (semolina) or a light rice flour crust before expertly tawa-frying or shallow-frying it to golden perfection. The result is a stunning contrast: crisp, crunchy exterior giving way to soft, meaty, and flavorful Indian Mackerel. Rich in Omega-3 fatty acids and protein, this dish is not only delicious but also a healthy lunch, dinner side-dish, or appetizer. Whether you prefer the zesty Maharashtrian style, the fiery Goan Recheado masala, or a simple spicy tawa fry, our Bangda Fry recipe promises an easy-to-make, restaurant-style experience right at home. A must-try for all sea-food lovers!

Crispy Bangda Tawa Fry

Print Recipe

Serves: 4 People Preparation Time: 25Minutes Cooking Time: 20Minutes 20Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

• 500 gm Bangda fish
• 7~8 Kokum petals
• Water as needed
• 1/2 tsp Turmeric powder
• 1 tbsp Ginger-Garlic paste
• Salt to taste
• Finely chopped Coriander leaves
• 1 tbsp Red chili powder
• 1 tbsp Coriander powder
• 1 tbsp Garam masala
• Black Pepper powder
• Salt to taste
• Finely chopped Coriander leaves
• 1/2 cup fine Rava
• Red chili powder
• Salt to taste
• Oil for shallow frying

Instructions

Step 1: Soak kokum petals in enough water for about 30 minutes to make kokum agal.

Step 2: Wash bangda really good and add kokum agal, turmeric powder, ginger-garlic paste, salt and coriander leaves.

Step 3: Mix well and coat the fish in and out with the spices. 

Step 4: Cover and let the fish marinate for at least 15 minutes.

Step 5: Mix red chili powder, coriander powder, garam masala, black pepper powder, salt and coriander leaves well together and add kokum agal to make thick paste. Masala paste is ready.

Step 6: Mix rava, red chili powder and salt well together and rava mixture for coating is ready.

Step 7: Coat the marinated fish well with the masala inside out. Fill the masala in the slits too.

Step 8: Now coat the fish well with rava mixture from both sides.

Step 9: Pat the rava mixture well with hand on the fish so that it won’t come off while frying. The fish should get nice thick coating of rava mixture.

Step 10: Heat up oil in a deep skillet on high heat and when the oil is hot enough reduce the heat to low.

Step 11: Drop the fish in hot oil and fry well on low heat from both sides.

Step 12: After frying the lower side on low heat for about 3 minutes, flip the fish over and fry well from other side too.

Step 13: When the fish is fried well from both sides, take it off on a wire rack. Bangda tawa fry is ready.

Notes

• You can use only Malvani masala in place of all these masalas to make special masala.
• You can have it as it is or with some chutney or serve it with tandalachi bhakri. It goes well with steamed rice too.

Recipe Video

Servings

Use this versatile dish as a starter/appetizer or a side dish. Serve it with with a dipping sauce like a spicy green chutney (mint-coriander chutney) or a simple yogurt raita. It also goes well with roti, chapati or naan or it goes well with simple rice too.