Fish masala is a flavorful dish that is popular in various cuisines around the world, particularly in India.
It is a delightful blend of spices combined with tender fish, creating a dish that is both satisfying and full of bold flavors.
The term “masala” refers to a mixture of ground spices commonly used in Indian and South Asian cuisines. Here is the quick recipe.
Key Takeaways:
- Fish masala typically involves marinating the fish in a rich blend of spices and then cooking it to perfection.
- 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, aromatics, and earthy taste. adding yogurt or lemon juice will give it a slightly tangy, citrusy, savory, and umami taste.
- 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: 1 KG (cut into medium-sized chunks and properly cleaned)
- Onion-ginger-garlic paste: (1 large size onion, 2 whole garlics and 2-inch ginger)
- Tomato: chopped (1 large size tomato)
- Turmeric powder – 1 tbsp
- Red chili powder – 1 tbsp
- Kashmiri red chili powder – ½ tbsp
- Coriander powder – ½ tbsp
- Cumin powder – ½ tbsp
- Cumin seeds – ½ tbsp
- Roasted cumin powder – 1 tbsp
- Coriander leaves 1 tbsp
- Chilies: 2-3 green
- Mustard oil: 3 tbsp
How to Cook Fish Masala (Step by Step Images)?
1. Marinate the fish pieces with salt and turmeric powder, and set them aside for 10 minutes.
2. Heat oil in a pan.
3. Add the fish pieces one by one to the hot oil.
4. Fry them until they turn golden brown.
5. Remove the fried fish pieces from the pan.
6. Add whole cumin seeds, then add chopped tomatoes and onion-ginger-garlic paste in the remaining hot oil. Give them a good stir.
7. Add all the powdered spices (termeric, red chili, kashmiri red chili, coriander, and cumin) and a little bit of salt.
8. Stir for a few minutes. Add a small amount of water and mix well.
9. The add 1 cup of water for the gravy (you can increase or decrease water for your required gravy consistency).
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. Add roasted cumin powder and 2-3 green chilis.
13. Let the gravy simmer for a few more minutes. Sprinkle coriander leaves and turn off the gas.
14. Fish masala is ready to be transferred to a bowl. Serve it along with steamed basmati rice or Naan, roti or chapati.
Recipe Card:
Fish Masala (Fish Masala Gravy)
Ingredients
- 1 kg Pangas Fish (Cut into medium-sized chunks and properly cleaned)
- 1 piece Tomato (chopped)
- 1 tablespoon Turmeric powder
- 1 tablespoon Red chili powder
- ½ tablespoon Kashmiri red chili powder
- ½ tablespoon Coriander powder
- ½ tablespoon Cumin powder
- ½ tablespoon Cumin seeds
- ½ tablespoon Roasted cumin powder
- 1 tablespoon Coriander leaves
- 3 pieces Green chilies
- 3 tablespoons Mustard oil
- Salt to taste
For Making Paste
- 1 piece Onion (pasted)
- 2 pieces Garlic (pasted)
- 2 inch Ginger (pasted)
Instructions
- Marinate the fish pieces with salt and turmeric powder, and set them aside for 10 minutes.
- Heat oil in a pan.
- Add the fish pieces one by one to the hot oil.
- Fry them until they turn golden brown.
- Remove the fried fish pieces from the pan.
- Add whole cumin seeds, then add chopped tomatoes and onion-ginger-garlic paste in the remaining hot oil. Give them a good stir.
- Add all the powdered spices (termeric, red chili, kashmiri red chili, coriander, and cumin) and a little bit of salt.
- Stir for a few minutes. Add a small amount of water and mix well.
- The add 1 cup of water for the gravy (you can increase or decrease water for your required gravy consistency).
- Once the water comes to a boil, add the fried fish gently to the cooking pan.
- Cover the pan with a lid.
- Add roasted cumin powder and 2-3 green chilis.
- Let the gravy simmer for a few more minutes. Sprinkle coriander leaves and turn off the gas.
- Fish masala is ready to be transferred to a bowl. Serve it along with steamed basmati rice or Naan, roti or chapati.
