Tallela Bagra

Posted By : Joanna D'souza

East Indians  Call It  Indiyal   / While Goans  Call it Vindaloo   

Fried Bagra stuffed with  Indiyal  Masala is one of the East Indian”s  Speciality  , Where  Mackerel is stuffed with Spicy Vindaloo paste . This wet ground Masala Paste  can be prepared and stored in the refrigerator and be used whenever required,  For Stuffed Bagra the masala is stuffed inside the Mackerels and pan fried using cooking oil. For more better taste, it is always good to stuff these Mackerels and refrigerate overnight which helps in marination and the flavours also be absorbed better.

To Mariante the fish 

 4  Mackerel /Bagra / Bangada  First wash  it clean up the gills and stomach wash it throughly under cold water Then Make slits and cuts all over Bagra  Then slice it's under belly open up the fish Like A Butterfly to stuff Indiyal / Vindaloo paste in and out of the fish
1 tablespoon  Vinegar
Salt to taste
Rub salt and vinegar all over the fish and leave it to marinate for 10 minutes

In the mean time

For Vindaloo Paste
8-10 Dry Soaked Kashmiri Chillies
10 Garlic Cloves
1 tbsp Cumin seeds 
1/4 cup Vinegar
Salt to taste.

Grind all these ingredients in a Mixer to make a thick paste

Apply this Vindaloo Paste all over the Bagra  Fish specially stuff the Masala in it's belly and in it's gills and head and leave it to Marinate  minimum for 1 to 3  hours , leave it at room temperature or Incase you wish to fry it at  later stage you can store it in refrigerator

Method Of Frying :

Take a Non stick Pan or better if you have Iron Tawa

Add 2 to 3 Tablespoon of Oil  heat it nicely

Then lay your Marinated Bagra  Fish in line

And Shallow fry the fish on slow flame on both sides

Till its cooked completely coloured Golden Brown from all sides

Serve hot these Tallela Bagra’s as a side dish  with your Favourite Vegetables Accompanied with Chapatis, or ✋ Handmade Rice Rowtys

And its too Good  with Yellow Dal and Steamed White Rice too .