There’s something truly special about the bold, aromatic flavors of masala fish. This dish brings together the perfect balance of spices, tender fish, and a touch of tradition. Whether you’re making it for a quick weeknight dinner or serving it at a family gathering, fish never fails to impress with its rich and satisfying taste.
The best part? It’s incredibly versatile! From crispy fish fry to a hearty masala fish curry, you can customize it to suit your preferences. If you’ve ever wondered how to make masala fish like the recipes at Spice Village or want to try a flavorful fish masala powder, you’re in the right place. Let’s dive into this easy and delicious recipe!
You can also try Chicken Kiev Recipe.
Easy Masala Fish Recipe: Perfectly Spiced and Tasty
Ingredients:
For the Fish:
- 500g fish fillets (firm white fish like cod or tilapia)
- 2 tbsp homemade masala (recipe below)
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 2 tbsp yogurt
- Juice of 1 lemon
- 2-3 tbsp cooking oil
- Fresh cilantro, chopped (for garnish)
- Salt, to taste
For the Homemade Masala:
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tsp black peppercorns
- 2-3 dried red chilies (adjust to taste)
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp ground paprika (optional)
Instructions:
- Prepare the Homemade Masala:
- Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies in a pan over medium heat until aromatic (2-3 minutes).
- Allow the roasted spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
- Mix the ground spices with turmeric powder, garam masala powder, and paprika. Store the masala in an airtight container for future use.
- Prepare the Marinade:
In a mixing bowl, combine 2 tbsp of the homemade masala, ginger-garlic paste, turmeric powder, red chili powder, yogurt, lemon juice, and salt. Mix well to create a smooth paste. - Marinate the Fish:
Coat the fish fillets thoroughly with the prepared marinade. Cover and refrigerate for at least 30 minutes to let the flavors penetrate. - Cook the Fish:
- Heat cooking oil in a non-stick pan over medium heat.
- Place the marinated fish fillets in the pan, ensuring not to overcrowd them. Cook each side for 3-5 minutes, or until golden brown and fully cooked.
- Handle the fish gently to keep the fillets intact.
- Garnish and Serve:
Transfer the cooked fish to a serving plate. Garnish with freshly chopped cilantro and lemon slices. Serve hot with steamed rice, naan, or as part of a curry meal.
Optional Variations:
- To make a masala fish curry, sauté onions, tomatoes, and green chilies in the same pan after frying the fish. Add the remaining marinade and a bit of water to create a rich sauce, then simmer the fried fish in it for a few minutes.
- Add a pinch of black salt to the homemade masala for an extra depth of flavor.
Enjoy this easy and flavorful masala fish recipe with the perfect balance of spices, all made from scratch!
Ingredients
Servings 4
- Amount Per Serving
- Calories 945kcal
- % Daily Value *
- Total Fat 48g74%
- Total Carbohydrate 8g3%
- Protein 100g200%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Recipe Notes for Masala Fish (Including Freezing Tips)
- Choose the Right Fish:
Use firm white fish like cod, tilapia, or sea bass for the best results. These varieties hold their shape well during cooking and absorb the masala flavors beautifully. - Adjust the Spice Level:
If you prefer a milder flavor, reduce the amount of red chili powder or dried red chilies in the homemade masala. For extra heat, add a pinch of crushed red pepper or green chilies. - Marination Time:
Allow the fish to marinate for at least 30 minutes, but if you have more time, marinate for up to 2 hours in the refrigerator for deeper flavor. - Cooking Tip:
Avoid flipping the fish too often while frying to prevent it from breaking. Use a non-stick pan and a gentle touch for best results. - Baking Option:
For a healthier alternative, bake the marinated fish in a preheated oven at 375°F (190°C) for 15-20 minutes. Broil for 2-3 minutes at the end for a slightly crispy finish. - Homemade Masala:
The freshly made masala elevates the flavor of this dish. Make extra and store it in an airtight container for up to a month to use in other recipes. - Pairing Suggestions:
Serve this masala fish with steamed rice, naan, or a fresh salad. For a more indulgent meal, add a side of mint yogurt chutney or spiced potatoes. - Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to maintain the texture and flavor. - Freezing Tips:
- Freezing Raw Marinated Fish: After marinating, place the fish fillets on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. This method prevents the fillets from sticking together. The fish can be frozen for up to 2 months.
- Freezing Cooked Fish: Allow the cooked fish to cool completely, then wrap each piece in cling film or foil. Place them in a freezer-safe container or bag, removing as much air as possible. Cooked fish can be frozen for up to 1 month.
- Defrosting: Always defrost frozen fish in the refrigerator overnight. For marinated fish, cook it immediately after thawing. For cooked fish, reheat gently in a pan or oven to maintain its texture.
- Customizations:
Feel free to experiment by adding vegetables like bell peppers or onions to the pan while cooking the fish for a complete one-pan meal. - Presentation:
Garnish with fresh cilantro and lemon slices to add a pop of color and enhance the freshness of the dish.
These notes, including freezing tips, ensure a versatile and convenient cooking experience, allowing you to enjoy masala fish anytime!
Frequently Asked Questions
Fish curry is a dish with a rich, liquid-based gravy, often made with coconut milk or tamarind. Fish masala typically has a thicker, spiced coating or sauce without much liquid.
Masala fish is high in protein, rich in omega-3 fatty acids (if using oily fish), and contains anti-inflammatory spices like turmeric, which promote overall health.
Homemade masala made with roasted spices like cumin, coriander, and red chilies is ideal for fish fry. Store-bought blends like MDH or Everest Fish Masala also work well.
Firm, flavorful fish like cod, tilapia, salmon, or mackerel work best for curry as they hold their shape and absorb flavors without falling apart.
Yes, bake the marinated fish at 375°F (190°C) for 15-20 minutes. Broil for a crispy texture.
Store cooked masala fish in the refrigerator for up to 2 days or freeze it for up to 1 month for later use.
Yes, but thaw the fish thoroughly in the refrigerator before marinating to ensure even cooking and flavor absorption.
Reduce the amount of red chili powder and dried chilies in the masala. You can also add yogurt or cream to mellow the spice.
Steamed rice, naan, or fresh salads pair perfectly with masala fish. You can also serve it with spiced potatoes or mint yogurt dip.
Yes, the homemade masala can be prepared in bulk and stored in an airtight container for up to a month.