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Goan mackerel cutlet recipe | bangda cutlet recipe

A goan starter of fish patties, prepared with mackerel meat, spices, coated with semolina/ rava and shallow fried.
Course Appetizer
Cuisine Indian
Keyword goan seafood recipes, mackerel cutlet recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 5 people (makes 10 patties)
Author chaitra

Ingredients

  • 7 whole mackerel, medium size cleaned
  • 1/2 tsp turmeric powder
  • 1 tsp tamarind flesh
  • oil for shallow frying

For masala

  • 4 onion, medium size chopped
  • 3/4 cup tomato chopped
  • 1 cup coriander leaves chopped
  • 3 green chillies chopped
  • 1 inch ginger chopped
  • 3 garlic cloves
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 2 tbsp cooking oil
  • pinch of asafoetida

Instructions

Preparation

  • Soak 1 tsp tamarind flesh with 2 tbsp water for 15 minutes. Squeeze and filter the liquid and keep it ready.

Making Cutlets

  • Clean the fish and rinse it couple of times till water comes clear.
  • Heat  2 cups of water along with 1/2 tsp turmeric powder, salt, and tamarind water. When water is hot enough add fish and cook for 5 mins. Once done switch of the stove and allow it to cool.
  • In a grinder/blender take chopped tomato, ginger, garlic, green chilli, coriander leaves and grind it to smooth paste without adding water.
  • Once fish is cooled down, separate the flesh from thorns and keep it aside.
  • Heat 2 tbsp oil in pan in medium heat. Add chopped onions and fry till it turns translucent.
  • Now add masala paste and fry till all liquid dries off.
  • To this add turmeric powder, garam masala powder, asafoetida, salt and mix well.
  • Add mackerel flesh and mix it. Cook it for another 2-3 mins. Put off the stove and allow mixture to cool.
  • Once the mixture is warm enough to touch, make round cutlets.
  • Heat tawa/griddle, add oil. Once oil is hot enough fry cutlets till both sides turn golden.

Notes

  1. I have used medium size fish, you can use big size mackerels too.
  2. Do not over cook the fish at the beginning, as it will be cooked in later stages too.
  3.  Add chilli powder to masala, if you want it more spicy.
  4.  Add 1-2 tsp of  bread crumbs if you cannot bind the patties.