Bengali inspired Fish Fry with Pickled onions

The Indian Mackerel is know by various names such as Kembung in Indonesia, Bangda in Marathi, Aiyla in Malayalam, Aiyla Meen  in Tamil and ‘Bangude’ in Tulu, Konkani and Kannada.

Some Interesting facts about Mackerel

  • Mackerel is a highly recommended oily fish for a healthy diet. It is rich in essential oils, vitamins and minerals. Omega-3 and Omega-6 fatty acids occur in high quantities in this fish.
  • Mackerel preservation is not simple. Salting and smoking were the principal preservation methods available prior to canning and refrigeration.
  • In Japan mackerel is commonly cured with salt and vinegar to make a type of sushi known as saba-zushi.

 

IMG_20160702_133352
Marinating Fish
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Bangda with Pickled onions

Paanch Phoron

Here is the recipe for Bengali Inspired Fish Fry with Pickled onions

For the Fish Fry

Fish Fry - For the fish

For the Pickled Onions

Fish Fry - For the pickled onions

Method

Fish Fry -Process

Fish Fry - Tips and tricks

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2 thoughts on “Bengali inspired Fish Fry with Pickled onions

  1. personally feel that ‘panch phoron’ and mustard oil would overpower the delicate flavour of white pomfret 🙂 it would however work very well with seer fish or even red/white snapper!

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    1. Hi Ashish, thanks for your comments. You can reduce the quantity of paanch phoron and mustard oil in the marination process. It will still have a delicate but sharp flavour.

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