Fish Masala is one of my favorite home-style fish curries that I make for my family when they want a fish curry made in restaurant style. To begin with, I take Pangas fish and cook it in an onion, ginger, garlic, and tomato paste with ground spices till the flavors are well blended. The mustard oil gives this curry its characteristic Indian taste with the roasted cumin powder as the perfect finishing touch. For me, this masala fish curry is good to go with a simple family meal on the spot.
Recipe Highlights:
- Usually served with steamed rice, it can also be enjoyed with Indian bread or roti, making a complete meal.
- The combination of fish and spices offer a mildly spicy, aromatic, and earthy taste.
- With 15 minutes needed for preparation and 20 minutes for cooking, this dish is ready in just over half an hour.
- As an alternative to fish masala, you may try chicken, egg, paneer, vegetable, and tofu as the main ingredient, replacing the fish.
The Ingredients:
- Pangas fish (or any firm white fish such as basa, tilapia or catfish): 1 kg (cut into medium-sized chunks and properly cleaned)
- Onion-ginger-garlic blended to a smooth paste: (made with 1 large size onion, 6 cloves and 2-inch ginger)
- Tomato: chopped (1 large size tomato)
- Turmeric powder – 1 tbsp
- Red chili powder – 1 tsp
- Kashmiri red chili powder – ½ tbsp
- Coriander powder – ½ tbsp
- Cumin powder – ½ tbsp
- Cumin seeds – 1½ tbsp
- Roasted cumin powder – 1 tsp
- Coriander leaves 1 tbsp
- Green Chilies: 3 pieces
- Mustard oil: 3 tbsp
- Salt – about 1½ tsp
- Warm water – about 1½ cup
How to Cook Fish Masala (Step by Step Images)?
1. Marinate the fish pieces with ½ tsp of salt to taste and ½ tbsp of turmeric powder, and set them aside for 10 minutes.
2. Heat the mustard oil in a pan until it is hot enough and a faint haze rises.
3. Add the fish pieces one by one to the hot oil. Make sure you pat the fish pieces dry before putting them in the hot oil.
4. Fry them on both sides for 2 to 3 minutes per side until they turn golden brown.
(Pro Tip: I do not flip the fish too early. Letting one side brown first makes it easier to handle).
5. Remove the fried fish pieces from the pan.
6. Add the whole cumin seeds, then add the chopped tomatoes and onion-ginger-garlic paste in the remaining hot oil. Give them a good stir. Cook for about 5 to 6 minutes until the tomatoes soften.
7. Then, add all the powdered spices (remaining turmeric, red chili, Kashmiri red chili, coriander, and cumin powder) and a little 1 tsp of salt.
(Pro Tip: I keep the flame moderate while frying the spices so they cook evenly without scorching).
8. Stir for 2 to 3 minutes. Add half a cup of warm water and mix well.
9. Then add 1 cup of warm water for the gravy. (You can use about ½ cup water for a thick masala, 1½ cups for a curry).
10. Once the water comes to a boil, add the fried fish gently to the cooking pan.
11. Cover the pan with a lid.
12. Dry-roast 1 tbsp of cumin seeds in a pan for 1 minute, then grind. Add the cumin powder and the 3 pieces of green chilies.
13. Let the gravy simmer for about 5 to 7 minutes. Check the fish pieces with a fork for doneness. If done, then sprinkle coriander leaves and turn off the gas.
14. Fish masala is ready to be transferred to a bowl.
Different Ways to Make It
- To get more color, I often add a little more Kashmiri chili powder.
- I add a little more tomato if I want a little more tanginess. It is better to make it more concentrated by letting it cook down a little.
- A little of shahi garam masala powder added just before serving adds a different earthy note.
Fish Masala Recipe Common Mistakes & Solutions
How can I eliminate the raw smell of onion-ginger-garlic paste in step 6?
Cook the paste till its sharp smell disappears into the masala and the tomatoes become mushy so that it mixes with everything nicely.
What if I add the powdered spices in step 7 while the tomatoes are still chunky?
Never do that, as the spices will not mix evenly.
How can I prevent the fish from burning in the mustard oil in step 3?
Reduce the flame while adding the fish pieces but ensure that you heat the oil sufficiently hot first.
What if the green chilies made the curry too hot after step 12? Can I remove them from the curry?
Yes, if the curry is too hot, I would remove the chilies before serving.
When should I check if the roasted cumin is overpowering the dish? In step 12 or 13?
I recommend that you always taste a little of the gravy that has been simmered before adding the coriander leaves in step 13.
Recipe Card:
Fish Masala (Fish Masala Gravy)
Ingredients
- Pangas fish or any firm white fish such as basa, tilapia or catfish: 1 kg (cut into medium-sized chunks and properly cleaned)
- Onion-ginger-garlic blended to a smooth paste: made with 1 large size onion, 6 cloves and 2-inch ginger
- Tomato: chopped 1 large size tomato
- Turmeric powder – 1 tbsp
- Red chili powder – 1 tsp
- Kashmiri red chili powder – ½ tbsp
- Coriander powder – ½ tbsp
- Cumin powder – ½ tbsp
- Cumin seeds – 1½ tbsp
- Roasted cumin powder – 1 tsp
- Coriander leaves 1 tbsp
- Green Chilies: 3 pieces
- Mustard oil: 3 tbsp
- Salt - about 1½ tsp
- Warm water - about 1½ cup
Instructions
- Marinate the fish pieces with ½ tsp of salt to taste and ½ tbsp of turmeric powder, and set them aside for 10 minutes.
- Heat the mustard oil in a pan until it is hot enough and a faint haze rises.
- Add the fish pieces one by one to the hot oil. Make sure you pat the fish pieces dry before putting them in the hot oil.
- Fry them on both sides for 2 to 3 minutes per side until they turn golden brown. (Pro Tip: I do not flip the fish too early. Letting one side brown first makes it easier to handle).
- Remove the fried fish pieces from the pan.
- Add the whole cumin seeds, then add the chopped tomatoes and onion-ginger-garlic paste in the remaining hot oil. Give them a good stir. Cook for about 5 to 6 minutes until the tomatoes soften.
- Then, add all the powdered spices (remaining turmeric, red chili, Kashmiri red chili, coriander, and cumin powder) and a little 1 tsp of salt. (Pro Tip: I keep the flame moderate while frying the spices so they cook evenly without scorching).
- Stir for 2 to 3 minutes. Add half a cup of warm water and mix well.
- Then add 1 cup of warm water for the gravy. (You can use about ½ cup water for a thick masala, 1½ cups for a curry).
- Once the water comes to a boil, add the fried fish gently to the cooking pan.
- Cover the pan with a lid.
- Dry-roast 1 tbsp of cumin seeds in a pan for 1 minute, then grind. Add the cumin powder and the 3 pieces of green chilies.
- Let the gravy simmer for about 5 to 7 minutes. Check the fish pieces with a fork for doneness. If done, then sprinkle coriander leaves and turn off the gas.
- Fish masala is ready to be transferred to a bowl.
