Fish Masala (Fish Masala Gravy)
Fish masala refers to a flavorful dish made with fish that is marinated salt and turmeric powder and then cooked to perfection. The term "masala" refers to a mixture of ground spices commonly used in Indian and South Asian cuisines.
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.
Video
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Notes
I always choose fresh fish with firm flesh to make this recipe. Fresh and firm fish will retain the tenderness throughout and enhance the flavor of the fish masala gravy.
You will get the best results if you marinate the fish with the spices for 10 minutes at least. This will blend the spices and fish juice to create that distinct taste and flavor of the fish masala curry.
You may experiment with different types of spices over and above the common spices mentioned in this recipe but make your sure dry roast them before grinding. This will help in releasing the essential oils and enhancing the flavor of the fish curry.
Timing is important as fresh fish will cook relatively quickly. So, be mindful of the cooking time and stop when the fish is just done, Check it with a fork. If it flakes easily, it is done.
Nutrition Info (Estimation Only)
Nutrition Facts
Fish Masala (Fish Masala Gravy)
Amount per Serving
Calories
305
Calories from Fat 153
% Daily Value*
Fat
17
g
26
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
71
mg
24
%
Sodium
1011
mg
44
%
Potassium
225
mg
6
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
31
g
62
%
Vitamin A
945
IU
19
%
Vitamin C
6
mg
7
%
Calcium
40
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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