Delicious Masala Fish Recipe to Impress Your Guests

Homemade Masala Fish Recipe fry is a scrumptious Indian dish made by shallow frying fish. Fish slices are covered with spicy masala and then fried until done.

Masala fish is a spicy fish dish that is popular in Indian cuisine. It is typically made by marinating fish fillets in a mixture of spices, such as coriander, cumin, turmeric, and chili powder, and then cooking the fish in a spiced tomato or coconut milk-based sauce. Masala fish can be served on its own, or with rice or other grains as a side. It is a flavorful and aromatic dish that is sure to be a hit with anyone who loves spicy food and the taste of fresh, succulent fish.

What does fish masala contain?

Fish masala is a spice blend that is commonly used in Indian cuisine to add flavor to fish dishes. The specific ingredients in fish masala can vary, but most blends contain a mix of ground spices such as coriander, cumin, turmeric, and chili powder. Some blends may also contain other spices such as fennel, mustard seeds, and fenugreek. In addition to ground spices, some fish masala blends may contain whole spices such as cardamom pods, cloves, and black peppercorns. The ingredients in fish masala are typically toasted and ground together to create a fragrant and flavorful spice blend that can be used to season fish dishes.

Which fish is best for fish curry?

• Firmness: Fish that are firm and hold their shape well when cooked, such as salmon, tuna, and swordfish, tend to work well in curry.
• Flavor: Some types of fish have a stronger flavor that may not be as well-suited to curry. Milder-tasting fish, such as cod, halibut, and snapper, may be a better choice if you want the flavors of the curry to be the main focus.
• Availability: The type of fish that is available to you will also be a factor in your decision. If you have access to fresh, local fish, that is always a great option. Otherwise, you can use frozen or canned fish in your curry.

How long does it take to cook masala fish in the oven?

The cooking time for masala fish in the oven will depend on the type of fish you are using and the desired level of doneness. As a general rule, most types of fish will take about 10-15 minutes to cook in the oven at a temperature of 425°F (220°C). However, it is always best to use a meat thermometer to ensure that the fish has reached a safe internal temperature. For most types of fish, an internal temperature of 145°F (63°C) is considered safe to eat.

To cook masala fish in the oven, start by preheating the oven to 425°F (220°C). Coat the fish in the masala spice blend and place it on a baking sheet lined with parchment paper. Bake the fish for 10-15 minutes, or until it is cooked through and flakes easily with a fork. Allow the fish to rest for a few minutes before serving to allow the juices to redistribute.

How do I make creamy fish curry?

Ingredients:

• 1 pound fish fillets (such as salmon, cod, or halibut)
• 1 tablespoon oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (optional)
• 1 cup coconut milk
• 1 cup water
• Salt, to taste
• Chopped fresh cilantro, for serving

Here’s how to make the curry:

1. Heat the oil in a large pan over medium heat. Add the onion, garlic, and ginger and cook until the onion is soft and translucent.
2. Add the cumin, coriander, turmeric, and chili powder (if using) and cook for 1 minute more, until fragrant.
3. Add the coconut milk and water to the pan and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
4. Add the fish to the pan and cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Season the curry with salt to taste. Serve the curry hot, garnished with chopped fresh cilantro.

Enjoy!

Best Masala Fish Recipe

Servings: 1 Preparation:20 minutes Cooking time: 40 minutes Calories: 276 Fat: 12g

Ingredients

FOR THE MASALA FISH:
200 g tilapia fillet (or another perch)
400 g tomatoes
200 g onions
1 green chilli pepper
1 tsp turmeric
2 tsp garam masala
1 tsp cumin
1 tsp coriander seeds
1 tbsp freshly grated ginger
1 lime
1 bunch coriander
1 tbsp ghee (clarified butter)

FOR THE PATTIES:
1 tsp ghee
100 g flour
1/2 tsp salt
1 tsp baking powder
70 g yoghurt

Instructions

PREPARE THE MASALA FISH:
Halve the onion and cut them into half rings. Fry the onions in the ghee (clarified butter) in a pan, stirring constantly until lightly browned. This takes about 25 minutes. Meanwhile, you can remove the stalks from the tomatoes and puree the tomatoes and prepare the pita.

Once the onions are nicely browned all over, add the ground (or freshly ground) spices and fry briefly until fragrant. Then add the pureed tomatoes.

Grate the ginger, cut the chilli pepper into fine rings and chop the coriander and add everything to the sauce. Let the sauce simmer for another 15 minutes. Cut the fish fillet into pieces and add to the pan. Let the fish simmer for the last 5 minutes.

Drizzle fresh lime juice over the fish masala just before serving. Serve with flat bread (naan).

FLATBREAD:
Knead the flour, yoghurt, salt and baking powder into a smooth dough and form two patties. Heat a pan and melt the ghee in it. Fry the patties on both sides until they brown in places. I use a grill pan because I like the pattern on the flatbread.

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Easy Masala Fish Recipe

Rating: 4.3/5

( 31 voted )

Serves: 1 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 276 calories 12 fat

Ingredients

• FOR THE MASALA FISH:
• 200 g tilapia fillet (or another perch)
• 400 g tomatoes
• 200 g onions
• 1 green chilli pepper
• 1 tsp turmeric
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander seeds
• 1 tbsp freshly grated ginger
• 1 lime
• 1 bunch coriander
• 1 tbsp ghee (clarified butter)
• FOR THE PATTIES:
• 1 tsp ghee
• 100 g flour
• 1/2 tsp salt
• 1 tsp baking powder
• 70 g yoghurt

Instructions

1. PREPARE THE MASALA FISH:
2. Halve the onion(s) and cut them into half rings. Fry the onions in the ghee (clarified butter) in a pan, stirring constantly, until lightly browned. This takes about 25 minutes. Meanwhile, you can remove the stalks from the tomatoes and puree the tomatoes and prepare the pita.
3. Once the onions are nicely browned all over, add the ground (or freshly ground) spices and fry briefly until fragrant. Then add the pureed tomatoes.
4. Grate the ginger, cut the chilli pepper into fine rings and chop the coriander and add everything to the sauce. Let the sauce simmer for another 15 minutes. Cut the fish fillet into pieces and add to the pan. Let the fish simmer for the last 5 minutes.
5. Drizzle fresh lime juice over the fish masala just before serving. Serve with flat bread (naan).
6. FLATBREAD:
7. Knead the flour, yoghurt, salt and baking powder into a smooth dough and form two patties. Heat a pan and melt the ghee in it. Fry the patties on both sides until they brown in places. I use a grill pan because I like the pattern on the flatbread.