BANGDA SHALLOW FRY BY NIRANJAN BADAKERE

METHOD:
BANGDA' (Mackerel) Steam & Shallow Fry.
Everybody likes fried stuff, it can be Bajes (fritters) of Onion, Cauliflower, Cabbage, Capsicum, Brinjal, Jackfruit, Breadfruit & or any other vegetable. In the same way seafood lovers just like to hog on Fried Fish. Most of the fish varieties like Bangda (Mackeral), Paplet (Pomfret), Surmai (Kingfish), Tarli (Sardines) Sungat (Prawns) & many others, when deep fried after being well marinated with spicy masala can set your taste buds in a tizzy. Fried fish goes well with Ukdo Sheeth & Dati Dali Tauy (DDT/Thick Dal) or with any Tambli or Ambat (coconut based gravies).
But the problem is what to do with the leftover oil after deep frying? What about the alleged ill effects of excessive oil consumption due to the oily fried fish on the heart.
To avoid this, you can have a dekko at my methods:
1) Clean 2-3 Bangadas well, by removing the innards & also the black muck lining the stomach. You may retain the eyes, which to some may not be a good idea. But it's nice to try that with your eyes closed. With a sharp knife score the sides a bit, for the masala to heighten the taste.
2) Do not completely dry the fish. Place the fish directly in the skillet to be used. In the semi wet condition aplly/sprinkle Haldi, Chili, Malvan masala powders, Salt to taste. Also add 1 Tbsp Garlic/Ginger paste. Now add 2 tbsp Kokam Aagal for aamsani. Gently mix well spreading evenly. There is no need to apply Rawa (which is optional). Allow to marinate for about an hour or more.
3) Place the skillet with the marinated Bangadas on the burner set a low. Pour about 1tbsp oil or less in the gap between the fish & gently move them. Place a good fitting lid for the purpose of retaining maximum, the resulting steam. After a couple of minutes flip the pieces gently & you may drizzle a little water (if too dry) & place the lid back on. Here you have to monitor the progress as everything depends on the low gas flame. The whole process will take not more than 10 minutes, after a couple of times of flipping. Now you can have it 'Dry' well fried like or with a little 'Wet' gravy clinging on to the done fish. Either way it's too good. Very well Steamed & Shallow Fried.
Enjoy it, It's Awesome.