Anjal Ghee Roast
Succulent kingfish steaks shallow-fried and tossed in a fiery, tangy Mangalorean masala. This iconic coastal Karnataka dish gets its rich flavor from roasted spices and a generous amount of ghee.
For 4 servings
Marinate the Fish
- In a bowl, combine the fish steaks with turmeric powder, red chili powder, 1 tbsp of lemon juice, and 0.5 tsp of salt.
- Gently rub the marinade all over the fish pieces.
- Set aside to marinate for at least 20 minutes.
Prepare the Ghee Roast Masala Paste
- In a dry pan over low heat, roast the Byadgi chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until fragrant. Be careful not to burn them.
- Remove the spices from the pan and allow them to cool completely.
- Transfer the cooled spices to a grinder. Add the garlic, ginger, and tamarind paste.
- Grind to a smooth, thick paste, adding a few tablespoons of water as needed to facilitate grinding.
Shallow Fry the Fish
- Heat 2 tbsp of ghee in a wide, heavy-bottomed pan over medium heat.
- Carefully place the marinated fish steaks in the pan without overcrowding.
- Fry for 2-3 minutes on each side until golden brown and about 70% cooked.
- Remove the fish from the pan and set aside on a plate.
Cook the Masala
- In the same pan, add the remaining 2 tbsp of ghee.
- Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
- Add the curry leaves and sauté for another 30 seconds.
- Add the ground masala paste. Cook on low heat, stirring continuously, for 8-10 minutes. The masala will darken, and you'll see ghee separating from the sides.
- Stir in the powdered jaggery, the remaining 0.75 tsp of salt, and the remaining 1 tbsp of lemon juice. Mix well.
Finish the Dish
- Gently place the partially cooked fish steaks back into the pan.
- Carefully coat the fish with the masala on all sides, being careful not to break the steaks.
- Cover the pan and cook on low heat for 5-7 minutes, or until the fish is fully cooked and the masala clings to it.
- Serve hot immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use authentic Byadgi chilies for the signature red color and moderate heat. If unavailable, use a mix of Kashmiri and regular dried red chilies.
- 2The key to a perfect ghee roast is to cook the masala paste on low heat until the ghee separates. Do not rush this step as it develops the deep, rich flavor.
- 3Be very gentle when handling the fish steaks, especially when coating them with masala, to prevent them from breaking.
- 4For a deeper flavor, you can marinate the fish for up to an hour in the refrigerator.
- 5This dish is best served immediately with Neer Dosa, appam, or steamed rice to soak up the delicious masala.
Adapt it for your goals.
Vegetarian Option
Replace the fish with 250g of paneer cubes, large mushrooms, or boiled baby potatoes. Adjust the final cooking time accordingly.
Other SeafoodOther Seafood
This masala works wonderfully with prawns or squid. Reduce the shallow frying and final cooking time as they cook much faster than fish.
Adjusting SpiceAdjusting Spice
For a milder version, deseed the Byadgi chilies before roasting. For a spicier kick, add 2-3 Guntur or other hot dried red chilies to the mix.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Kingfish is an excellent source of omega-3 fatty acids, which are crucial for supporting brain health, reducing inflammation, and promoting a healthy heart.
High-Quality Protein Source
This dish provides a significant amount of high-quality protein, essential for muscle repair, building new tissue, and overall body function.
Metabolism-Boosting Spices
The blend of spices like black pepper, cumin, and chili contains compounds that can provide a temporary boost to your metabolism and aid in digestion.
Frequently asked questions
A single serving of Anjal Ghee Roast contains approximately 380-450 calories, primarily from the fish and the ghee used in preparation.