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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
Prepare the Ghee Roast Masala Paste
Shallow Fry the Fish
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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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 368.91 calories per serving with 33.49g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Finish the Dish
Replace the fish with 250g of paneer cubes, large mushrooms, or boiled baby potatoes. Adjust the final cooking time accordingly.
This masala works wonderfully with prawns or squid. Reduce the shallow frying and final cooking time as they cook much faster than fish.
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.
Kingfish is an excellent source of omega-3 fatty acids, which are crucial for supporting brain health, reducing inflammation, and promoting a healthy heart.
This dish provides a significant amount of high-quality protein, essential for muscle repair, building new tissue, and overall body function.
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.
A single serving of Anjal Ghee Roast contains approximately 380-450 calories, primarily from the fish and the ghee used in preparation.
It can be part of a balanced diet. The fish provides high-quality protein and healthy omega-3 fatty acids. However, it is rich in saturated fat due to the generous amount of ghee, so it's best enjoyed in moderation.
The classic and most popular pairing is with Neer Dosa (a thin rice crepe). It also tastes excellent with steamed rice, appam, or soft chapatis.
Absolutely. Any firm-fleshed fish like pomfret (paplet), seer fish (surmai), or even boneless chicken pieces work very well with this recipe.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid breaking the fish.