Fish Masala

Fish masala is a spice blend made for seafood, usually built on chilli, coriander, turmeric, fennel and pepper, with a sour note from tamarind or dried mango in some blends. There are three styles here: curry masala for fish simmered in a tangy gravy, fry masala for fish slices and prawns coated and shallow fried, and Lahori fish masala for the gram flour battered fried fish of Punjab.

Choose a curry masala for kingfish, pomfret, sardines or tilapia in a kulambu or gravy, and a fry masala for crisp slices of mackerel or prawns. Lahori blends suit cod or basa fillets in a spicy batter. For Sri Lankan fish curries, the roasted or unroasted curry powders are the usual choice.

For fish fry, mix the masala with lemon juice, a little ginger garlic paste and salt, rub it into scored fish and rest for fifteen to thirty minutes before frying in hot oil, as longer marinating can make fish mushy. For curries, add the fish last and simmer gently so it keeps its shape. Pair with tamarind for tang, and see chicken masala, karahi masala and the other masalas.