Mackerel Fish Pickle | Bangdyache Lonche | Bangda Pickle recipe | Fish Pickle recipe

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Note:
*Take fresh Mackerels.
*Clean it properly & cut into small pieces. Remove head part.
*Before frying remove the water completely from marinated Mackerels.
* For better storage results, don't make use of water in recipe.
*While frying Mackerels, make use of coconut oil for perfect authentic pickle taste.
*Mackerels should be fried crispy & crunchy.
*Store it in an air tight container with oil covering the whole pickle from top surface. Can keep it in referigerator for longer period of use.

Ingredients:
Marination Ingredients:
Fresh Mackerels - 1 kg
Salt - 1 & 1/2 tsp
Turmeric Powder - 1/2 tsp

Red Masala Paste Ingredients:
Cooking Vinegar - 1 & 1/2 cup
Kashmiri Chillies - 20 nos
Cloves - 4
Black Pepper - 10
Cinnamon Sticks - 2 small
Fenugreek Seeds - 1/4 tsp
Cumin Seeds - 2 tsp
Garlic Cloves - 10
Ginger - 1 inch
Turmeric Powder - 1/2 tsp
Salt - 1 tsp
Sugar - 1 & 1/2 tsp

Other Ingredients:
Coconut Oil - 1/2 cup
Cooking Oil - 1 cup
Asafoetida/Hing - 1/8 tsp (Pinch of)
Garlic Cloves - 5 chopped

#bangdyachelonche #mackerelpickle #mackerelrecipe
Ginger - 1/2 inch chopped


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