Fish Masala

Why Choose Emunah Fish Masala?

• Suitable for dry fish masala and fish curry
• Versatile for different fish preparations
• Convenient 100 g pack

Fish Masala Recipe

Ingredients

• ½ kg fish, washed and cut into pieces
• 2 teaspoons oil
• Onion, chopped
• Tomato, chopped
• Grated coconut
• Turmeric powder
• Tamarind water
• Green chilli, chopped
• Ginger
• Emunah Fish Masala
• Oil for seasoning
• Garlic
• Curry leaves

Method

For Dry Fish Masala

1. Heat 2 teaspoons of oil in a pan. Add the chopped onion and tomato and sauté for a few minutes.
2. Add the grated coconut and turmeric powder. Sauté briefly, then allow the mixture to cool.
3. Grind the cooled mixture into a fine paste.
4. Transfer the paste to a pan. Add tamarind water, chopped green chilli, ginger and Emunah Fish Masala. Mix well.
5. Add the fish pieces and gently coat them with the masala.
6. Cook until the fish is thoroughly cooked.
7. In a separate pan, heat oil and sauté the garlic and curry leaves. Pour this seasoning over the fish masala.
8. Serve hot.

For Fish Curry or Gravy

1. Prepare the masala base as described above.
2. Add half a bowl of ground coconut and 1 tablespoon of chilli powder.
3. Add water as needed to create your preferred gravy consistency.
4. Bring to a boil and cook until the flavours come together and the fish is thoroughly cooked.
5. Serve hot with rice.

Frequently Asked Questions

What is the difference between dry fish masala and fish curry?

Dry fish masala has a thicker coating of spices with little gravy, while fish curry contains more liquid for serving with rice.

How do you make fish curry thicker?

Ground coconut helps give the gravy more body. Adjust the water gradually to achieve your preferred consistency.

What can I serve with fish masala?

Dry fish masala and fish curry both pair well with steamed rice. Fish curry is particularly suitable for meals where the gravy can be served alongside the rice.