Fish Masala

*Fish Masala Recipe (Indian Style)*

Total Time: 40 minutes

*Servings:* 3–4
*Spice Level:* Medium (adjustable)
*Cuisine:* Indian (South or North variations possible)

---

  Ingredients

  For the Fish:

• 500g firm fish fillets (like seer fish, tilapia, rohu, kingfish, pomfret)

  * ½ tsp turmeric powder

  * ½ tsp red chili powder

  * Salt to taste

  * 1 tsp lemon juice

•  For the Masala Base:

* 2 tbsp oil (mustard oil or vegetable oil)
* 1 tsp cumin seeds
* 1 large onion, finely chopped
* 1 tbsp ginger-garlic paste
* 2 medium tomatoes, finely chopped or pureed
* 2 green chilies, slit
* ½ tsp turmeric powder
* 1 tsp coriander powder
* 1 tsp red chili powder (adjust to taste)
* 1 tsp garam masala
* Salt to taste
* ½ cup water (adjust consistency)
* 2 tbsp fresh coriander leaves, chopped

---

Preparation Steps

 1. *Marinate the Fish*

1. Clean and pat dry the fish pieces.
2. Rub with turmeric, red chili powder, salt, and lemon juice.
3. Let it marinate for *15–20 minutes*.

  2. *Fry the Fish (Optional but adds flavor)*

1. Heat 2 tbsp oil in a non-stick pan.
2. Lightly fry the marinated fish on both sides for 2–3 minutes until golden.
3. Remove and keep aside on a plate.

You can skip frying if you prefer a healthier or softer version.

---

  3. *Prepare the Masala Gravy*

1. In the same pan, add a little more oil if needed.
2. Add *cumin seeds* and let them splutter.
3. Add *finely chopped onions* and sauté until golden brown (5–6 mins).
4. Add *ginger-garlic paste* and sauté for another 1–2 minutes until raw smell disappears.
5. Add *tomatoes* and *green chilies*. Cook until tomatoes are soft and oil starts separating (5–7 mins).
6. Add all dry spices: turmeric, coriander powder, red chili powder, salt. Cook for 1–2 minutes.

---

  4. *Make the Gravy*

1. Add ½ cup water and mix well to form a thick gravy.
2. Let it simmer for 3–4 minutes on low flame.

---

 5. *Add the Fish*

1. Gently place the fried (or raw) fish pieces into the masala gravy.
2. Spoon some gravy over them.
3. Cover and cook on low heat for 5–7 minutes (don’t stir too much or fish may break).
4. Add *garam masala* and fresh coriander in the last 2 minutes.

---

 Serving Suggestions

* Serve hot with:

  * Steamed rice or jeera rice
  * Chapati, naan, or paratha
* Add a side of cucumber-onion salad and lemon wedges

---

 Variations

*  *South Indian twist*: Add coconut milk or grated coconut + curry leaves.
*  *Punjabi style*: Add more onion base and kasuri methi.
*  *Spicier version*: Add crushed peppercorns or increase chili.

---

  Tips for Best Flavor

* Use *fresh fish* with firm flesh (avoid flaky ones that break).
* Frying the fish lightly helps seal flavor.
* Let the curry rest for 15–20 mins before serving — it tastes better!

---