Talela Bangda
Equipment
- Mortar and Pestle
- Blender
- Shallow dish
- Refrigerator
- Pan
- Slotted spoon
Ingredients
- 2 teaspoons Cumin seeds
- 2 teaspoons Coriander seeds
- 8 Red chilies large dried
- 1 teaspoon Turmeric ground
- 2 tablespoons Tamarind pulp
- 12 Mackerels medium-sized whole, gutted, rinsed, and patted dry with kitchen paper (paper towels)
- Vegetable oil for shallow-frying
- Salt
- Lime wedges to serve
Instructions
- To make the marinade, put the cumin and coriander seeds, dried red chilies, turmeric, and tamarind pulp into a mortar or blender, season with salt, and pound with a pestle or process to make a smooth paste.
- Arrange the fish in a single layer in a large shallow dish and spread the paste evenly over. Cover and allow to marinate in the refrigerator for 20 minutes.
- Heat enough oil for shallow-frying in a pan over high heat, then reduce the heat to medium.
- Working in batches, add the fish together with the marinade and fry for 2-3 minutes on one side until golden brown and crisp. Turn the fish over and fry the other side for 2 minutes, or until golden brown. Remove with a slotted spoon and serve hot with lime wedges.
Video
Nutrition
Serving: 4gSodium: 1174mgCalcium: 346mgVitamin C: 157mgVitamin A: 1709IUSugar: 9gFiber: 2gPotassium: 5864mgCholesterol: 635mgCalories: 2197kcalSaturated Fat: 30gFat: 107gProtein: 273gCarbohydrates: 14gIron: 18mg
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