Fish Masala is made with a mixture of spices creating the aromatic Masala flavour. The blend of spices is a perfect combination with the delicate white fish fillet, the perfect dish for those who enjoy a curry
Ingredients:
1 tsp Khanum Paprika Powder
½ tsp Khanum Carom Seeds (Ajwain)
1 tsp Khanum Turmeric Powder
1 tsp Khanum Chilli Powder
2 tsp Khanum Garlic & Ginger Paste
1 tsp Khanum Coriander powder
1 tsp Khanum Cumin Powder
½ Kg White Fish Fillet
1 tsp Black Pepper
3 Green Chilli
1 Medium Onion
1 tsp Salt
2 Medium Tomatoes chopped
1 Lemon
80 ml of cooking oil
Water
Method
- In a large bowl combine the Khanum Carom Seeds, ½ tsp Khanum Chilli Powder, ½ Khanum Turmeric powder and salt. Place the fish in the bowl and coat with the mixture. Squeeze the lemon juice into the bowl and toss the fish again making sure it is fully covered.
- In a large pan heat the oil over a medium to high heat. Add the onion and cook until golden stirring often. This should take 15-18 minutes. Add 60ml of water and stir to deglaze the pan.
- Add the Khanum Garlic & Ginger paste and cook for 2 minutes. Add another 2 tbsp of water and add the Khanum Paprika, Khanum Coriander powder, Khanum Cumin Powder, remainder of Khanum Chilli powder, remainder of Turmeric Powder & a pinch of salt to the pan. Stir to mix the spices together.
- Add the tomatoes to the pan and cook for 5 mins. While stirring add 240ml of water to the pan. Reduce the heat to medium, place a lid on the pan and allow to simmer.
- In a separate non-stick pan add 2 tbs of cooking oil, on a medium- high heat. Once the oil is hot place the fish fillets on the pan and cook for 4 minutes each side.
- Remove the lid on the curry pan and turn the heat up to high. Add some more water if needed and Green Chillies, stir the sauce until it is the thickness you prefer your curry sauce. Add the fish to the curry and allow to simmer for 2-3 minutes.
- Serve the fish with your preferred side and pour the curry sauce on top.