6 mackerels and slit the sides open
12 dry red chillies
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.