— NOT SUITABLE FOR PURE VEGETARIAN FOOD — CONTAINS FISH POWDER —
If you want to make fish in gravy/sauce the chef’s secret fish masala will throw up a surprisingly delightfully taste; something like which you would probably not have tasted before. chef’s secret fish masala incorporates actual fish powder, which blends with the flavor of the fish you are using and enhances it. Use it with any fresh fish!
Fish Powder, Red Chili, Cumin Seed, Coriander Seed, Black Salt, Black Cumin Seed, Sesame Seed, Fennel Seed, Fenugreek Seed, Mustard Seed, Chick-pea, Cassava-starch, Black-gram, and Ginger.
Typically 2 tsp for ½ kg fish. Put the Chef’s Secret Fish Masala during the early part of the cooking process.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
FISH FRY MASALA
250g Fish | 1″ thick slices of pomfret, surmai, ravas or bhetki
Shallow fry the fish pieces on high heat and with little oil till the surface is browned, but the fish is only partially done. Keep aside
Heat 4 Tbs oil in karahi. Add 1 tsp mustard seed and 1 tsp cumin seed. When the seed start to crackle, add 2 tsp garlic clove (chopped fine) and 150g onion (chopped fine). Sauté till onions are brown. Add 200g tomato (chopped fine), 1 green chili (chopped fine), 2 tsp chef’s secret fish masala, ½ cup coriander leaf (chopped fine) and salt (to taste) *. Cook on low heat till oil starts to separate. Add ½ cup water, raise heat and bring to boil. Let continue to boil for 2 more minutes. Put the fish pieces into gravy and cook for at least 3 minutes—this time is suitable for pomfret, adjust time according to the fish being used—and thicken the gravy. Turn off heat and add juice of 1 lime and lightly mix. Important: Do not cover the karahi when the fish is cooking.
* TIP: Get a red gravy by adding 1 Tbs Kashmiri chili powder or get a brown gravy by adding 2 Tbs soya sauce.
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