Bangude Fry – Mangalorean Crispy Fried Mackerel

Last Updated on April 13, 2022 by Babita

Bangude Fry is a classic Mangalorean recipe where Indian mackerel is marinated in spicy masala paste and deep-fried in aromatic coconut oil. The result is a crispy fried fish that tastes simply out of this world.

(This post contains some affiliate links and I may receive a small commission if you chose to purchase through them).

About Indian Mackerel

Indian mackerel is a species of mackerel found in the Indian and West Pacific Oceans. In India, they are found in the coastal belts of Chennai, Karnataka, and Maharashtra. It is one of the most popular fish in Mangalore and Mumbai (Bombay).

Other Names of Indian Mackerel

Mackerel is known as Bangude in Tulu (my native language). It is known as Bangda in Hindi and Marathi. In Konkani is known as Bangdo. In Malayalam they call mackerel Ayala meen. In Bengali, it is known as Kajol Gouri.

Bangude fry is what we call this recipe in Tulu, one of the native languages of Mangalore. It is also called Ayala fish fry in Malayalam and mackerel fish fry in Indian restaurants.

Most Common Recipes of Indian Mackerel

Mackerel is an oily fish with a firm texture, strong, rich fish flavor, and darker color. In India, we use mackerel in a curry or fry it up. This fish is so flavorful that it tastes wonderful in curry or fried. In many coastal cuisines you will find mackerel paired with fresh coconut or coconut milk. This combination works well and the enhances the taste of mackerel.

Where can I buy Indian Mackerel in New Jersey?

Fresh Indian mackerel is not available in New Jersey. I buy frozen mackerels from Asian Market in Plainsboro, NJ. If you are fortunate, you can find frozen mackerel in Indian stores. However, I tried those and will not recommend them as they taste old and chewy.

Bangude/mackerel is my favorite fish; I crave it a lot. Growing up in Bombay, my mom made fish at least three times a week. Mackerel was the one fish that she would make most of the time. Even now, when I visit my mom in India, she will cook up some fried bangude for me. So when I found these frozen mackerel in the Asian store, I had to try it out. My verdict is they don’t disappoint. If you are craving for a taste of Bombay mackerel, then get these frozen ones. They will hold you off until your next trip to India.

Ingredients for Bangude Fry

Mackerel or Bangude: I buy a pack of frozen mackerel from the Asian Market. One pack has about 7 to 8 mackerels. Since these are flash frozen, they taste just as good as fresh mackerel.

Chili Powder: I use Reshampatti chili powder for this recipe. This chili powder is spicy but not too much. If you want to get the red color, you can add a tsp of Kashmiri chili powder. Many restaurants add red food coloring. However, I don’t find the need for it.

Corn starch: helps bind the marinade together and adds a crispy texture to the fish.

Grated ginger: is used to reduce the natural smell of mackerel. Mackerel is firm fish with slightly dark meat with a bold smell. Ginger reduces the fishy smell.

Coconut Oil: I use organic, virgin coconut oil. It takes some time to get used to that smell of coconut oil. I grew up with it, so it does not bother me. For those who don’t like the smell of coconut oil, you can use vegetable or canola oil. Coconut oil enhances the taste and adds tropical goodness to the fish.

Other ingredients: includes turmeric powder, lemon juice, and salt as per taste.

How to Make Bangude Fry

• Clean and gut the mackerels. Score fish on both sides.
• Combine chili powder, turmeric powder, salt, corn starch, and lemon juice. Add a tbsp of water and mix well. Add another 2 to 3 tbsp of water to form a paste.
• Apply this marinade to the mackerel. Make sure to apply the paste in between the scored slits evenly.
• Allow the mackerels to marinate for an hour. If you have time, you can allow it to marinate in the refrigerator overnight.
• Heat coconut oil in a frying pan. Carefully place the mackerels in the pan. Place a lid and allow the mackerels to cook for 2 – 3 mins on one side. Flip it over and cook on the other side for 2 -3 mins.
• Remove from the pan and place it on a paper towel to drain excess oil.
• Serve with rice, daal, and some lemon wedges.

Fried bangude or mackerel is a part of a meal; either lunch or dinner. You can serve it with the following daal or curry.

• Spinach Daal
• Basele Pelatheri Kajipu
• Collard Greens with Black Eyed Peas

These are the brand of ingredients I use for this recipe. They are available on Amazon. Coconut oil is available in Costco.