— SUITABLE FOR PURE VEGETARIAN FOOD —
Though we call this classic fish curry masala, it can very well be used for any seafood curry, like prawn, crab, mussel and shell fish. This masala will bring out the true flavor of your seafood into the curry, which then goes great with rice. For vegetarian folks this masala is great for dishes like Mirchi ka Salon, Paneer/Cauliflower Curry etc.
Red Chili, Coriander Seed, Black Salt, Cumin Seed, Fennel Seed, Mustard Seed, Cassava-starch, Chick-pea, Coconut, Turmeric, Fenugreek Seed, Sesame Seed, Sichuan Pepper, Ajwoin Seed, and Cassia Leaf.
Typically 2 tsp for ½ kg fish. Put the Classic Fish Curry Masala at 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.
500g Pomfret | sliced into curry pieces
Soak 1 Tbs of tamarind pulp in ½ cup hot water for 30 minute, squeeze out and discard the pulp. Keep aside.
Heat 1 Tbs oil in a frying pan; add 1½ tsp mustard seed, 1½ tsp cumin seed, 1 tsp coriander seed and stir-roast till the aroma is released. Remove heat and immediately add 4 tsp classic fish curry masala, stir for 1 minute and let the mixture cool.
Make a cooking paste using:
4 Tbs Coconut (fresh, grated)
1 Green Chili—or more
½ tsp Turmeric
Roasted Spice Mix—from Step2
Salt (to taste).
Put 1 cups of water to boil. Heat 4 Tbs oil in a wide heavy-bottomed pan; add 1 Tbs ginger paste and 1 Tbs garlic paste and fry for ½ minute. Add the cooking paste and fry till the oil separates. Add the hot water, 1 cup coconut milk, and the tamarind water and mix well. Lower heat and bring to a boil. Gently insert the fish and cook for 10 minutes. Important: Do not cover the karahi when the fish is cooking.
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