Fish Masala
A common takeaway favourite, this fish masala is perfect served with homemade naan and salad. Flaky pieces of fish coated in a spicy batter then fried until crispy and golden brown.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Fish (Cod)
- 1 tbsp Coriander Seeds
- 1 tsp Salt
- 1 tsp Crushed Chillies
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder (Haldi)
- 1 tbsp Lemon Juice
- 1 tsp Garam Masala
- 2 tsp Garlic Paste
- 1 tbsp Gram Flour (Besan)
- 1 tsp Dried Fenugreek Leaves (Methi)
- 1 tbsp Olive Oil
Instructions
- 1
Chop the fish into small pieces then pat dry thoroughly to ensure that the fish will be crispy
- 2
Add the rest of the ingredients into a bowl and mix until well combined
- 3
Add the fish into the mixture and spread all over the fish
- 4
Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot – to test this you can add a drop of the masala into the pan, and it should rise with tiny bubbles surrounding it
- 5
Add the fish into the pan - there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 5 minutes until golden brown before flipping and allowing to cook for another 5 minutes until golden brown on the other side
- 6
Serve as a starter or as a main with salad and plain naan bread!