Mangalorean Fish Ghee Roast With Spiced Semolina Porridge Recipe

About this recipe

A luscious Mangalorean-style fish ghee roast paired with velvety spiced semolina porridge, delivering bold flavors and a balanced nutritional profile.

Ingredients

• 200 g Fenugreek Seeds
• 500 g Jaggery
• 500 ml Water
• 250 ml Coconut Milk
• - Mustard Seeds
• 500 g Ghee
• - Red Chilli
• 100 g Coriander Seeds
• 250g Ginger
• 20 g Turmeric Powder
• 20G Curry Leaves
• 250g Green Chilli
• 10G Salt
• 250g Coriander

Instructions

1. Step 1: Prepare the spice paste by blending soaked Kashmiri chilies, coriander seeds, cumin seeds, fenugreek seeds, garlic, ginger, turmeric, jaggery, and tamarind pulp into a smooth paste using a splash of water.
2. Step 2: Heat 2 tbsp of ghee in a large pan. Sear the fish pieces for 1-2 minutes on each side until lightly golden and set aside.
3. Step 3: In the same pan, add 1 tbsp of ghee and the prepared spice paste. Sauté on medium heat for 5-7 minutes until aromatic and ghee separates.
4. Step 4: Add the seared fish to the spice mixture. Coat the fish evenly, reduce the heat, and cook covered for 5-7 minutes until the fish is fully cooked. Turn off the heat and set aside.
5. Step 5: In a separate saucepan, heat 1 tsp of ghee and temper mustard seeds, curry leaves, and green chilies. Add semolina and roast it until golden and fragrant.
6. Step 6: Gradually add boiled water to the semolina, stirring continuously to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
7. Step 7: Stir in coconut milk and cook for another 2 minutes until the porridge reaches a creamy consistency. Add salt to taste.
8. Step 8: Serve the Mangalorean Fish Ghee Roast with a generous portion of the spiced semolina porridge. Garnish with fresh coriander leaves.