Anjal Ghee Roast

Instructions

1. 1

   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.
2. 2

   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.
3. 3

   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.
4. 4

   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.
5. 5

   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.