Chutney stuffed mackerels or bagras is a regularly eaten East Indian seafood dish that is quick and easy to make. Serve the bangda fry or fried mackerels in green chutney with salad, dal rice, apas, or roti.
Easy to get ready in less than 15 minutes, these mackerels stuffed with green chutney are the perfect seafood dish for any meals. Serve with moong dal and rice or masoor dal and apas or rotis.
Mackerels stuffed with Green Chutney – Bandga/Bagra Chutney Fry
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Ingredients
- 8 Mackerel
- 0.5 Tablespoons Turmeric Powder
- 0.5 Tablespoons Sea salt
- 2 Tablespoons Rice Flour
- 16 Tablespoons Green Chutney 2 spoons chutney per fish
- 4 Tablespoons Oil
Instructions
- Cover the mackerels with salt, turmeric powder and rice flour and spread evenly.
- Stuff the mackerels with green chutney.
- Add oil to pans and add the mackerels.
- Fry for 5 minutes on each side.
- Serve hot with steamed veggies and apas or dal and rice.
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Notes
- We’re assuming you already have chutney ready. If you need it, the green chutney recipe is here.
- If you prefer it more crispy, coat with rawa instead of rice flour.
- Serve with a lovely dal, rice and a fresh salad for that perfect meal.
- Sprinkle the mackerels with sour lime or lemon juice for more flavor.
STUFF YOU MAY NEED
- Non stick Frying Pan
- Fish Spatula
- Glass Bowls or Mixing Bowls
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comSee how to make the Chutney Stuffed Mackerels
Tips
- To make the bangda more crispy, coat with rawa instead of rice flour.
- Serve with a lovely dal, rice and a fresh salad for that perfect meal.
- Sprinkle the mackerels with sour lime or lemon juice for more flavor.
- The chutney recipe is here.
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