Homemade Fish masala powder
Ingredients:
Whole spices:
Coriander seeds – 1/3 cup
Toor dal – 1/4 cup
Dry red chillies – 3
Dry Kashmiri red chillies – 3
Urad dal – 1 tbsp
Curry leaves – a few
Cooking oil – 1 tbsp
Powdered spices:
Cumin powder – 1 tbsp
Dry mango/amchur powder – 1 tbsp
Pepper powder – 1/2 tbsp
Onion powder – 1 tbsp
Garlic powder – 1 tbsp
Salt – as needed
Method:
Roast the whole spices:
- Heat a pan and dry roast coriander seeds until aromatic.
- Add 1 tbsp oil and roast the dry red chillies.
- In the same pan, roast toor dal and urad dal. Remove from heat and let cool.
Grind to powder:
- Once cooled, grind all roasted ingredients into a fine powder.
- Mix with powdered spices:
- Combine the ground powder with cumin, amchur, pepper, onion, garlic powders, and salt.
Store:
- Keep the masala in a clean, dry, airtight container.
Use for fish:
- Mix required masala with a spoon of water to make a thick paste.
- Apply on fish pieces and cook a delicious fish fry or curry.
Tips & Notes:
- Use fresh whole spices for the best aroma and taste.
- Remove the pan from heat immediately after roasting to prevent over-roasting.
- Prepare small batches if you don’t use it frequently.
- Use fresh powdered spices for better flavor.
Nutrition Benefits:
High in antioxidants: Coriander seeds, curry leaves, and red chillies help fight free radicals.
Good source of protein & fiber: Toor dal and urad dal contribute protein and fiber.
Supports digestion: Cumin, garlic, and dry mango powder aid digestion.
Anti-inflammatory: Turmeric (if added) and pepper powder help reduce inflammation.
FAQ – Homemade Fish Masala Powder
Q1: Can I use this masala for other meats?
Yes, it works well with prawns, chicken, and even paneer.
Q2: How long can I store this masala?
Stored in an airtight container, it lasts up to 3 months.
Q3: Can I skip oil while roasting?
Yes, but adding a small amount of oil enhances flavor and aroma.
Q4: Can I make it spicier?
Add more dry red chillies or black pepper according to taste.
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