Anjal Ghee Roast
A glorious Mangalorean coastal delicacy where thick slices of kingfish are slathered in a fiery, tangy red masala paste and pan-roasted in aromatic ghee until perfectly caramelized. The fish stays succulent inside, while the spice crust turns irresistibly crisp at the edges.
For 4 servings
- prep
Prepare the masala paste.
1.Soak the dried red chilies in hot water for 10 minutes until plump. Drain.2.In a blender, add the soaked chilies, garlic, cumin seeds, black peppercorns, turmeric powder, and tamarind paste.3.Blend to a very smooth, thick paste, adding 1-2 tablespoons of water only if needed to get the blades moving.TIPThe masala paste should be spreadable, not runny. Less water means better caramelization later. - prep · ~15 min
Marinate the kingfish.
1.Pat the kingfish steaks completely dry with a kitchen towel.2.Season the fish with the pinch of salt.3.Generously coat each steak on all sides with the prepared red masala paste.4.Let the fish rest and absorb the flavors for 15 minutes at room temperature.TIPDon't over-salt; the masala crust concentrates flavor and saltiness as it roasts. - fry · ~5 min
Shallow fry the fish in ghee.
1.Heat 3 tablespoons of ghee in a heavy cast-iron tawa or skillet over medium heat.2.Once the ghee shimmers, carefully place the masala-coated fish steaks on the tawa.3.Fry for about 4-5 minutes until the bottom forms a deep, crisp red crust.4.Drizzle the remaining 1 tablespoon of ghee over the fish before gently flipping.TIPPlace the steaks with space between them; over-crowding will steam the fish instead of roasting it. - fry · ~5 min
Roast the other side to perfection.
1.Cook the second side for another 4-5 minutes until the masala is deeply roasted and the fish is cooked through.2.Use a flat spatula to press down gently on the steaks for an even sear.3.Check for doneness: the flesh should flake easily and be opaque all the way through.TIPKingfish dries out quickly if overcooked. The moment it flakes, it is done. - assemble
Rest and assemble the dish.
1.Transfer the Anjal Ghee Roast steaks to a serving plate.2.Let them rest for 2 minutes so the juices settle.3.Top with thinly sliced raw onion and place lemon wedges on the side.TIPServe immediately on a warm plate to keep the ghee aromatic and the crust crisp. - serve
Serve hot with a squeeze of lemon.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the kingfish steaks bone-dry before marinating to help the masala paste adhere better.
- 2Use a heavy cast-iron skillet or tawa to retain high, even heat for the best caramelized crust.
- 3Do not overcrowd the pan; cook the steaks in batches if needed to avoid steaming.
- 4Press the steaks gently with a spatula during frying to ensure even contact with the hot ghee.
- 5Watch the fish closely as it cooks—kingfish turns dry and tough if overdone; remove as soon as the flesh flakes.
- 6Let the cooked fish rest for 2 minutes before serving so the juices redistribute and the crust stays crisp.
Adapt it for your goals.
Milder Heat
Use only 5 dried Byadgi chilies and remove all seeds; add 1 teaspoon of Kashmiri red chili powder for colour without the fire. This version suits those who love the roast technique but prefer a gentler spice level.
Air Fryer AdaptationAir-Fryer Adaptation
After marinating, spray the steaks lightly with oil and air-fry at 200°C for 8-10 minutes, flipping halfway. This delivers a crisp crust with significantly less ghee, ideal for a lighter weeknight meal.
Vegan TwistVegan Twist
Replace kingfish with thick slabs of firm tofu or king oyster mushrooms, and use coconut oil instead of ghee. The robust masala paste holds up beautifully, offering a plant-based version that mimics the original's texture.
Why this is on our healthy list.
Rich in Omega-3s
Kingfish is a fatty fish naturally packed with omega-3 fatty acids, which support heart and brain health.
Anti-Inflammatory Spices
Turmeric, cumin, and black peppercorns in the masala provide antioxidants and anti-inflammatory compounds.
Digestive Aid from Tamarind
Tamarind acts as a mild laxative and digestive stimulant, helping the body break down the rich ghee and protein.
Ghee for Fat-Soluble Vitamins
Ghee helps the body absorb fat-soluble vitamins (A, D, E, K) from the spices and fish, boosting overall nutrient uptake.
Frequently asked questions
Yes, firm, oily fish like mackerel, pomfret, or sea bass work well. Avoid delicate fillets that may break apart during roasting.
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