MACKEREL - BANGDA CUTLET


Mackerel, as we all know, is fresh fish which had maximum benefits for our body.

It's high in omega 3 and 6 and also has many vitamin properties. Due to its thin flesh, it's preferred to be consumed on the same day of it fishing. Or else you should know how to refrigerate one.

The fish is very flavorful and needs hardly any flavor to give a taste.  Fewer spices make it more delicious.  It is also recommended to patients who are suffering from cancer.

Also for the ones who have a lot of hair issues. Even the oil of this fish is used in many medicines. It is also good for a healthy heart.

This is a very simple recipe which is a speciality of Gis, Colva beach. It cooked on chulha which enhances the flavor of the fish.

So let's start making one.


Ingredients 

5 Mackerel fish, head removed Salt 
7-8 whole red chilies
7-8 Tippal pepper
1-2 chopped onion
1 tbsp lemon juice 
1 tsp green chili chopped 
Fresh coriander, chopped 
1 cup bread crumbs 
1-2 egg white. 
Oil for shallow frying.

Method:

First, wash the fish and make incisions. 
Insert the pepper and chili and apply salt to the fish. Wrap the fish in the aluminum foil and cook it in live charcoal or chulha.
Let it bake completely. 
Remove from fire. Open and debone the fish. 
Mash the fish and add all the ingredients.  Adjust the seasoning.
Make round patty and cook on low flame in both the sides on a nonstick pan. Remove and serve with fresh coriander and raw mango chutney.
For the fresh flavor, grind the chutney on hand pestle. 
Enjoy!!


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