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Here’s an authentic Mangalore-style Bangda (Mackerel) Fish Masala Tawa Fry recipe—spicy, tangy, and perfect with rice or neer dosa 😋
🐟 Mangalore Style Bangda Fish Masala Tawa Fry
Ingredients
For the fish
Bangda (Indian mackerel) – 4 medium, cleaned & slit
Turmeric powder – ¼ tsp
Salt – as needed
Lemon juice or vinegar – 1 tsp
For masala paste
Kashmiri red chillies – 6–8 (soaked in hot water)
Coriander seeds – 1 tsp
Cumin seeds – ½ tsp
Black pepper – 6–8
Garlic cloves – 4–5
Ginger – 1 inch
Tamarind – small marble-size
Onion – ½ small
Water – as required (to grind)
For frying
Coconut oil – 3–4 tbsp
Curry leaves – optional
Method
Marinate the fish
Rub fish with turmeric, salt, and lemon/vinegar.
Keep aside for 10 minutes.
Prepare masala
Grind soaked red chillies, coriander, cumin, pepper, garlic, ginger, onion, and tamarind into a thick smooth paste.
Apply masala
Coat fish generously with the masala.
Rest for 20–30 minutes for best flavor.
Tawa fry
Heat coconut oil on a tawa.
Place fish gently and fry on medium flame.
Cook each side for 4–5 minutes until crisp and well roasted.
Add curry leaves while frying for extra aroma.
Serve hot
Garnish with lemon wedges and onion slices.
Serving Suggestions
✔ Neer dosa
✔ Boiled rice & dal
✔ Kori rotti
✔ Simple cucumber salad
Tips (Mangalorean touch)
Always use coconut oil for authentic flavor
Kashmiri chillies give color without too much heat
Do not overcook—Bangda dries quickly
#recipe #reels