Mangalore Ghee Roasted Fish is 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). Originating from the famous Shetty Lunch Home of Kundapur, it has become 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...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Clean and pat dry the fish pieces.
Mix salt with the fish.
Let them marinate for 15–20 minutes.
Soak Kashmiri red chilies, Guntur dried red chili, cumin seeds, fenugreek seeds, and peppercorns for 3-4 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.
Heat 2 tbsp of ghee in a flat pan or tawa.
Shallow-fry the marinated fish pieces on medium heat for 2-3 minutes.
Set the fish aside on the side of the pan.
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.
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 semi-thick, not watery.
Finally, add a cube of butter before finishing for extra richness.
Garnish with fresh curry leaves.
Serve hot with neer dosa, boiled rice, or parotta.
Seer fish, Tuna fish, or pomfret works best for this recipe.
Byadgi chilies give a deep red color and less heat; Guntur chilies are spicier. You can mix both.
Always use pure cow ghee — it defines the flavor of the dish.
The masala should be semi- thick and cling to the fish, not watery.
What type of fish is best for Mangalore Ghee Roasted Fish?
Seer fish, Tuna fish, pomfret, or mackerel are the best choices for this recipe due to their firm texture and ability to absorb the flavors of the masala.
Can I adjust the spice level?
Yes, you can adjust the spice level by varying the quantity of Guntur chilies (spicier) and Kashmiri chilies (less spicy, more color).
What can I serve with Mangalore Ghee Roasted Fish?
This dish pairs well with neer dosa, boiled red rice, appam, or chapati.
Can I use oil instead of ghee?
Ghee is essential to achieve the authentic flavor of this dish, but you can use oil as a substitute if necessary.
How do I ensure the masala clings to the fish?
Cook the masala until it thickens and releases ghee on the sides. Ensure the fish is coated well and cooked on low heat for the flavors to blend.
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
