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Mackerels or Bangda Masala


6 mackerels and slit the sides open
12 dry red chillies
8 peppercorns
12 flakes of garlic
1 tsp cumin seeds
2 tsp coriander seeds
1 inch piece of turmeric
1 tsp sugar
small tamarind (small lemon size)
pinch of salt


Grind Masala in vinegar, stuff this Masala into each mackerel and keep it for half an hour;

fry in hot oil.

Alternatively the Bangdas can be rolled in Rava (Semolina) and fried.

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