Indian Mackerel is higher in protein than its European cousin and rich in Omega-3 fatty acids, beneficial to the muscles, heart and blood vessels. It is also a great source for Vitamins B6 and B12, important for the metabolism and the red blood count. Indian Mackerel contains high amount of Niacin and the minerals Phosphorus and Potassium which can help improve bone strength and energy levels.
Indian Mackerel is an essential part of the cuisine in Southeast Asia. Bangda (Mackerel) Fry is a very popular dish in India because It employs just five ingredients and gives great results each time. Slit the body of the fish and marinate it in a mixture of dried ginger, garlic, turmeric, red chilli powder and a little vinegar and then fry for about 4 minutes on each side and serve with a wedge of fresh lime – simple!
Try serving with a dry Riesling white wine from Alsace or New Zealand.
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