Masala fish is a dish packed with rich flavors and aromatic spices that will tantalize your taste buds. Originating from the vibrant culinary landscape of South Asia, this recipe combines the freshness of fish with a medley of spices to create a dish that is both comforting and exotic.

Despite its impressive flavors, this recipe is beginner-friendly, making it perfect for those who are new to cooking or looking to expand their culinary repertoire. Join me on a flavorful journey as we explore the art of making masala fish.

Expert Tip: Serve leftover masala fish in sandwiches or wraps for a delicious lunch option the next day.

Ingredients

Fish Cod: Cod fish provides a delicate and flaky texture that pairs perfectly with the bold flavors of the masala spice blend. Its mild flavor allows the spices to shine without overpowering the dish.

Coriander Seeds: These tiny seeds add a citrusy, floral flavor to the masala blend, enhancing the overall aroma and taste of the dish.

Salt: Salt not only seasons the fish but also helps to balance out the spices, ensuring a harmonious flavor profile.

Crushed Chillies: Adding a kick of heat, crushed chillies bring a fiery intensity to the masala fish, adding depth and complexity to each bite.

Chilli Powder: Another source of heat, chilli powder contributes to the vibrant red hue of the masala marinade, giving the dish its characteristic fiery color.

Turmeric Powder (Haldi): Turmeric not only lends a beautiful golden color to the fish but also offers earthy undertones and a subtle bitterness to the dish.

Lemon Juice: The acidity of lemon juice helps to tenderize the fish while also brightening up the flavors of the masala marinade with its tangy citrus notes.

Garam Masala: A quintessential spice blend in Indian cuisine, garam masala infuses the fish with warm, aromatic flavors, including cinnamon, cloves, cardamom, and more.

Garlic Paste: Garlic adds a pungent, savory flavor to the masala marinade, enhancing the overall depth of taste and aroma.

Gram Flour (Besan): Gram flour acts as a binding agent in the marinade, helping to coat the fish evenly and create a crispy exterior when fried.

Dried Fenugreek Leaves (Methi): Fenugreek leaves contribute a slightly bitter, nutty flavor to the masala fish, balancing out the heat and richness of the spices.

Olive Oil: Used for frying the fish, olive oil adds a subtle fruity flavor and a hint of richness to the dish while ensuring a crispy exterior.

Expert Tip: Experiment with different spice blends or add fresh herbs such as cilantro or mint to customize the flavor profile of the masala fish.

Serving Suggestions

• Masala fish makes for a delectable appetizer when served with a side of tangy mint chutney or zesty tamarind sauce. The refreshing flavors of the chutney complement the bold spices of the fish, creating a perfect harmony of tastes.
• For a complete meal, serve the masala fish as a main course alongside fragrant basmati rice and a crisp, refreshing salad. The rice helps to soak up the flavorful masala sauce while the salad provides a refreshing contrast to the rich and spicy flavors of the fish.
• If you’re hosting a gathering or dinner party, masala fish can be served as part of a larger spread of Indian-inspired dishes, such as butter chicken, vegetable biryani, and naan bread. This allows your guests to sample a variety of flavors and textures while showcasing your culinary skills.

Expert Tip: For added flavor, marinate the fish for at least 30 minutes, or preferably overnight, in the refrigerator to allow the spices to penetrate the fish.

Frequently Asked Questions

Can I use a different type of fish for this recipe?

Yes, you can use other firm-fleshed white fish such as tilapia, haddock, or halibut. Adjust the cooking time accordingly based on the thickness of the fish fillets.

Is it necessary to marinate the fish before cooking?

Marinating the fish allows the flavors to penetrate deeply and infuse the fish with delicious spices. However, if you’re short on time, you can marinate the fish for at least 30 minutes or skip the marinating step altogether for a quicker preparation.

Can I make this recipe ahead of time?

While masala fish is best enjoyed fresh and hot, you can prepare the marinade in advance and store it in the refrigerator for up to 24 hours. Simply marinate the fish when you’re ready to cook for maximum flavor.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Baked Fish
• Fish Pakora
• Fish Tikka
• Fish Nuggets
• Battered Fish

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Fish Masala

by Nabeela Kauser

A common takeaway favourite, this fish masala is perfect served with homemade naan and salad. Flaky pieces of fish coated in a spicy batter then fried until crispy and golden brown.

4.99 from 76 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetiser

Cuisine Indian, Pakistani

Servings 4

Calories 174 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Fish Cod
• ▢ 1 tbsp Coriander Seeds
• ▢ 1 tsp Salt
• ▢ 1 tsp Crushed Chillies
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ 1 tbsp Lemon Juice
• ▢ 1 tsp Garam Masala
• ▢ 2 tsp Garlic Paste
• ▢ 1 tbsp Gram Flour Besan
• ▢ 1 tsp Dried Fenugreek Leaves Methi
• ▢ 1 tbsp Olive Oil

Instructions

• Chop the fish into small pieces then pat dry thoroughly to ensure that the fish will be crispy
• Add the rest of the ingredients into a bowl and mix until well combined
• Add the fish into the mixture and spread all over the fish
• Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot – to test this you can add a drop of the masala into the pan, and it should rise with tiny bubbles surrounding it
• Add the fish into the pan – there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 5 minutes until golden brown before flipping and allowing to cook for another 5 minutes until golden brown on the other side
• Serve as a starter or as a main with salad and plain naan bread!

Video

Notes

Nutritional facts:

The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 174kcalCarbohydrates: 4gProtein: 26gFat: 6gSaturated Fat: 1gCholesterol: 63mgSodium: 665mgPotassium: 455mgFibre: 2gSugar: 0.4gVitamin A: 298IUVitamin C: 3mgVitamin D: 4µgCalcium: 32mgIron: 1mg

Keyword Cooking, Fish, Food, Fried, Masala, Ramadan, Recipe, Seafood

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