Mangalore Ghee roasted fish

 Mangalore Ghee roasted fish

 

Mangalore lies along the Konkan coast of Karnataka, India. Ghee Roast is a signature dish from the coastal region of Karnataka. It originated in the famous Shetty Lunch Home of Kundapur and quickly became a Mangalorean classic. While chicken and prawns are popular versions, fish ghee roast offers a unique, coastal twist — crispy on the outside, juicy inside, and smothered in a rich masala made with red chilies and ghee.  Mangalore Ghee Roasted Fish — a rich, spicy, and aromatic coastal delicacy from Mangaluru (Mangalore), Karnataka. This dish is known for its deep red color, tangy-spicy flavor, and the unmistakable aroma of ghee (clarified butter). This Mangalore fish curry typically uses seer fish (kingfish / surmai), Tuna fish, mackerel (bangda), or pomfret, It pairs well with steamed rice or neer dosa. 

Mangalore Ghee Roasted Fish Recipe

 Ingredients

For the Fish Marinade:

* Fish (Seer fish / Pomfret / King fish / Mackerel) – 500 grams

* Salt – to taste

For the Ghee Roast Masala:

* Kashmiri Dried red chilies -  8–10 (adjust for spice level)

* Guntur dried red chilli (spicier chilli) -2-3

* Cumin seeds – ½ tsp

* Fenugreek seeds – ¼ tsp

* Black peppercorns – 6–8

* Garlic cloves – 6–8

* Ginger -1/2 inch piece

Turmeric powder - 1/4 tsp

* Tamarind – small lemon-sized ball (soaked in warm water)

* Jaggery – ½ tsp (optional, for balance)

* Salt - to taste

* Water – as needed

For Cooking:

* Pure ghee – 3–4 tbsp

* Butter - 1 cube

 Step-by-Step preparation:-

Step 1: Marinate the Fish

* Clean and pat dry the fish pieces.

* Mix salt.

* Let them marinate for 15–20 minutes.

Step 2: Prepare the Ghee Roast Masala

* Soak kashmiri red chilies, guntur dried red chilli, cumin seed, fenugreek, and peppercorns for 2-3 hours. 

* Transfer to a blender, add garlic cloves, ginger, tamarind pulp, salt and a little water.

* Grind to a smooth, thick paste — this is your Ghee Roast Masala.

* Ghee roast masala is ready. Set aside. 

Step 3: Fry the Fish

* Heat 2 tbsp of ghee in a flat pan or tawa.

* Shallow-fry the marinated fish pieces on medium heat for 2-3 minutes. 

* Then set aside on the side of the pan. 

Step 4: Cook the Masala

* On the other side of the same pan  add 2 more tbsp of ghee.

* Add the ground masala paste and jaggery. Fry it on low-medium heat.

* Stir continuously until the raw smell disappears and the masala starts to release ghee on the sides.

* This step gives the dish its signature deep red color and rich aroma.

Step 5: Combine and Roast

* Then mix the fish into the masala.

* Coat each piece well with the thick masala paste.

* Let it cook until the fish is cooked well on low heat so that the flavors blend in. The consistency should be thick and cling to the fish, not watery.

* Finally add a cube of butter before finishing for extra richness.

Step 6: Serve

* Garnish with fresh curry leaves. 

* Serve hot with neer dosa, boiled rice, or parotta.

  Tips:-

* Fish choice: Seer fish, Tuna fish or pomfret works best for this recipe.

* Red chilies: Byadgi chilies give a deep red color and less heat; Guntur chilies are spicier. You can mix both.

* Ghee quality: Always use pure cow ghee — it defines the flavor of the dish.

Consistency: The masala should be thick and cling to the fish, not watery.

Serving Suggestion :-

* Pair your Mangalore Ghee Roasted Fish with: Neer Dosa – the soft, lacey rice crepes of coastal Karnataka.

* Boiled Red Rice – traditional Udupi-style Or even Appam or Chapati if you prefer.

ENJOY!!!!