Entree: British Indian Ocean Territory – Northern Culinary Region – Fish Masala (spiced fish cooked in a savory masala sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 g) ghee or butter
- 1 large onion, finely chopped, about 8 oz (225 g)
- 1 tbsp (15 g) ginger paste or grated fresh ginger
- 1 tbsp (15 g) garlic paste or minced garlic
- 2 medium tomatoes, finely chopped, about 10 oz (280 g)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) turmeric powder
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) chili powder or to taste
- 1 tsp (2 g) garam masala
- 1/2 tsp (1 g) fenugreek leaves (kasuri methi), crushed, optional
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) tamarind pulp or 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 2 fresh curry leaves (optional)

Instructions

1. Marinate and prepare the masala: pat fish fillets dry and lightly rub with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) black pepper; set aside 10–15 minutes. In a blender or mortar, combine onion, ginger, garlic, and tomatoes to form a coarse paste if desired. Heat the vegetable oil and ghee in a wide skillet over medium heat, add the paste and sauté until moisture reduces and it darkens slightly, about 8–10 minutes. Stir in turmeric, coriander, cumin, chili powder, and tomato paste and cook 2–3 minutes until fragrant; add tamarind pulp or lemon juice and crushed fenugreek if using.
2. Cook fish in masala and finish: lower heat, add coconut milk and 1/2 cup (120 ml) water to loosen the sauce and bring to a gentle simmer. Gently nestle the fish fillets into the sauce, spoon sauce over them, cover and simmer 8–12 minutes until fish is opaque and flakes easily (timing depends on thickness). Sprinkle garam masala, curry leaves, and chopped cilantro, adjust seasoning with salt and pepper, and simmer 1 minute more. Serve hot with steamed rice or flatbread.