A simply divine Masala Fish recipe courtesy of my Aunt. This recipe is absolutely packed with flavour. The fish is marinaded and cooked and then added to an incredibly spice infused masala sauce.

A ridiculously EASY recipe made using only store cupboard ingredients.

This is a firm family favourite, along with Chana Dal with Chicken, Chicken Akni, One Pot Chicken and Rice, Chicken Pulao.

Masala Fish Recipe Names

So I was doing some research into Masala Fish and its origins.

To be honest, there are too many variations to count and too many regional differences to say that there is one definitive recipe for Masala Fish. However I did come across other names for Masala Fish type recipes:

Fish Fry Masala
Fish Masala Recipe
Fish Fry Recipe
Fish Curry Masala
Fish Tikka Masala
Indian Fish Fry
Masala Fish Recipe Indian Style

So any of these will be similar in flavour, method and ingredients to Masala Fish.

My Love of Masala Fish

I have a lot of love for Masala Fish and I have tried many variations. Some in restaurants but mainly from the hands of women who have been making it for years.

Every recipe I have tried has been special in its own way. This particular one, is a recipe from my Aunt who brought it with her to a gathering. I couldn't stop eating it, so of course I asked her for the recipe.

What Fish works best in Masala Fish?

Any firm white fish will work in this recipe, but nothing too overpowering. I tend to make it with fillets that are around 1.5 - 2cm thick at the most. Make sure your fish has had the bones removed.

Good options for fish are:

Cod

Pollock

Tilapia

Not good for:

Skin on Fish

Salmon

Thin delicate fish like Dover Sole

Thicker fish fillets - You will need to adjust the cooking time for the fish.

Frozen fish fillets - thaw fish completely, pat dry and remove as much water as possible before cooking.

Tips for cooking Fish on the Stove

Your pan doesn't need to be non stick but it does need to be heavy duty and good quality - A thin, cheap non stick pan means the fish has harsher and closer contact to the stove.

So the fish browns unevenly and sticks in places. A heavy duty pan heats better, and more evenly, which means the fish cooks better.

Heat the pan first before adding the oil – Heat a dry pan, and as soon as you see a little smoke, add oil (it will heat very quickly because the pan will be very hot), swirl to coat base, then immediately add the fish.

Don't move until the fish releases naturally – Most fish fillets stick to the pan straight away but they will release naturally as they cook.

For me the magic number is 3 minutes but test by nudging a little and try again 15 seconds later if it is still sticking.

Shake off excess marinade and save it to add to the Masala sauce - Having too much sauce going into hot oil is never a good idea but wasting all that marinade, doesn't make sense either.

So..save it and add it to the masala sauce instead.

Cut fish fillets in half - This just makes it easier to handle and flip the fish.

How to make Masala Fish - Step by Step

Marinade the fish in Lemon, Garlic, Ginger, Green Chilli, Cumin, Coriander, Turmeric, Red Chilli, Salt and Pepper. Set aside for 30 minutes.

Shallow fry in a little oil for 2-3 minutes per side.

Fry onions, then add Ginger, garlic and green chilli.

Cook and then add Passata and Tomato Puree.Stir in the dry spices and allow to cook covered.

Add the fish, top with coriander and spring onion.

Enjoy with rice, roti, salad.

What makes a good curry?

Shop brought pastes and sauces don't come close to a home cooked curry.

For me, the main ingredient needed for a good curry is time and not always oodles of it, just allow your ingredients to release their natural flavour and decide what you want from them.

E.g. Onions - Caramelised or just braised.

Take your time - As I mentioned, timing is everything when making any masala/curry. You just need to allow enough time to allow ingredients such as onions to cook properly, to get the most flavour out of them. For Onions, at least 10 minutes is needed!

Powdered spices should be added towards the end of cooking - MixedSpices like Garam Masalas should be added towards the end of cooking time.

The cooking process reduces the flavour of dried spices and over cooking them can make your curry taste a little bitter.

Unleash the Spice Flavour - In most cases, heating whole spices in hot oil first to unleash their flavour is ideal. Choose from cardamom, pepper, cinnamon, cloves etc. for the perfect base to your dish.

In this recipe, I haven't used whole spices to save on time but have added them towards the end of cooking time in the form of powdered Garam Masala.

Season to taste - Tomato based curries can benefit from a little sugar to take away the acidity and a pinch of salt can also balance the dish.

Many Passatas and Tinned Tomatoes have Citric Acid in them and are often a little too sour.

A pinch of sugar usually helps with this. This is something that you would have to assess yourself because it depends on the brand you use and individual taste.

Garnish - Transform your curry with your favourite toppings. A flavoured oil or Wagaar is used for Daal based recipes.

Spring Onions, Fried Onions, Toasted sesame seeds, Desiccated coconut, Fresh Coriander all add another layer of depth and texture to your recipe.

How to serve

Anyway here is that lovely Masala Fish recipe. It is a recipe that was given to me by my husbands aunt who makes the best food.

This is my ideal dinner recipe because it is great with a salad, great with roti AND great with rice. In other words, you can't go wrong.

This is a quick naan recipe that you can serve it with. I also love it with Jeera Rice, Cumin Papad and Lime Pickle.

**This recipe was updated on 11th October 2019 with more Garlic, Ginger and Tomato.**

More Fish Recipes

Indian Salmon Fish

Salmon Curry – Indian

Oven Baked Salmon

Fenugreek Fish Masala – Methi Fish

****if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – *safira***

Masala Fish

Safira

A simply divine Masala Fish recipe courtesy of my Aunt. This recipe is absolutely packed with flavour. The fish is marinaded and cooked and then added to an incredibly spice infused masala sauce. A ridiculously EASY recipe made using only store cupboard ingredients.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 50

Marinading 30

Total Time 1 25

Course Dinner, Lunch

Cuisine Indian

Servings

Calories 326 kcal

Ingredients

800 g Firm White Fish I use Cod/Tilapia/Pollock/Basa

Marinade

1 Lemon Juice Only
4 cloves Garlic Crushed or finely grated
2 - 3 Green Chillies Pierced
½ inch Ginger Crushed or finely grated
1.5 teaspoon Cumin Powder
2 teaspoon Coriander Powder
½ teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
Salt and Pepper to taste
2-3 tablespoon Oil

Masala

2 - 3 tbsp Oil
1 large Onion finely sliced
4 cloves Garlic Crushed or finely grated
1 inch Ginger Crushed or finely grated
1 Green Chilli Pierced
200 g Tomatoes Pureed or use Passata
2 tablespoon Tomato Puree
1.5 teaspoon Cumin Powder
1.5 tsp Coriander Powder
½ tsp Turmeric Powder
½ teaspoon Red Chilli Powder
1 teaspoon Curry Powder Optional - I used Madras Curry Powder
1 flat tsp Garam Masala Powder
Salt and Pepper
2 Spring Onions Chopped into fine rings
Coriander to garnish

Instructions

Marinade

Marinade the fish in all the marinade ingredients minus the oil for at least half an hour.
Heat the pan over medium/high until you see smoke, then add the oil. Once hot add the fish and fry for 2 - 3 minutes each side. Resereve the leftover mariande and set fish aside.
In the same oil, add the onion, allow to cook until the onions are lightly caramlised. About 8 - 10 minutes.
Stir in the garlic, ginger and green chilli. Cook for 2 minutes.
Pour in the tomato, along with the leftover marinade and tomato pureee. Allow to come to a simmer and cook covered on low heat for 10 miniutes or until the oil begins to seperate from the masala.
Turn the heat up a little. Add the cumin, coriander, turmeric, red chilli powder. Cook for a further 6 - 7 minutes.
Stir in the garam masala and curry powder if using as well as the salt and pepper. Cook for 1 minute before adding the Fish into the masala.
Top with the spring onions. Simmer for a further 2-3 minutes and remove from the heat.
Garnish with Corainder and enjoy.

Notes

1. Fish: Any firm white fish will work in this recipe, but nothing too overpowering. I tend to make it with fillets that are around 1.5 - 2cm thick at the most. Make sure your fish has had the bones removed.

Good options for fish are Cod, Basa, Pollock, TIlapia

Thicker fish fillets - You will need to adjust the cooking time for the fish.
Frozen fish fillets - thaw fish completely, pat dry and remove as much water as possible before cooking.

2. Cooking fish on the stove -

Your pan doesn't need to be non stick but it does need to be heavy duty and good quality - A thin, cheap non stick pan means the fish has harsher and closer contact to the stove.So the fish browns unevenly and sticks in places. A heavy duty pan heats better, and more evenly, which means the fish cooks better.
Heat the pan first before adding the oil – Heat a dry pan, and as soon as you see a little smoke, add oil (it will heat very quickly because the pan will be very hot), swirl to coat base, then immediately add the fish.
Don't move until the fish releases naturally – Most fish fillets stick to the pan straight away but they will release naturally as they cook. For me the magic number is 3 minutes but test by nudging a little and try again 15 seconds later if it is still sticking.
Shake off excess Marinade and save it to add to the Masala sauce - Having too much sauce going into hot oil is never a good idea but wasting all that marinade, doesn't make sense either. So..save it and add it to the masala sauce instead.
Cut fish fillets in half - This just makes it easier to handle and flip the fish.
Tomato based curries can benefit from a little sugar to take away the acidity and a pinch of salt can also balance the dish. Many Passatas and Tinned Tomatoes have Citric Acid in them and are often a little too sour. A pinch of sugar usually helps with this. This is something that you would have to assess yourself because it depends on the brand you use and individual taste.

Nutrition

Calories: 326kcalCarbohydrates: 12gProtein: 28gFat: 19gSaturated Fat: 2gCholesterol: 67mgSodium: 228mgPotassium: 619mgFiber: 4gSugar: 4gVitamin A: 345IUVitamin C: 24mgCalcium: 54mgIron: 2mg

Keyword Easy Curry, Fish, Fish Fry Recipe, FIsh MAsala Recipe, Fish Tikka Masala, Indian Curry, Indian Fish Fry, Masala Fish

Tried this recipe?Let us know how it was!

Comments

5 from 8 votes (4 ratings without comment)