Go Back Email Link
–+ servings
Masala Fish in a pan topped with spring onions and coriander

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 minutes
Cook Time 50 minutes
Marinading 30 minutes
Total Time 1 hour 25 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 6
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
  • 1/2 inch Ginger Crushed or finely grated
  • 1.5 tsp Cumin Powder
  • 2 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • Salt and Pepper to taste
  • 2-3 tbsp 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 tbsp Tomato Puree
  • 1.5 tsp Cumin Powder
  • 1.5 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1 tsp 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!