Appetizingly showcasing Indian coastal cuisine in all flavours, this bright preparation comes with fresh fish marinated in a rich blend of spices, creating a kind of tantalizing meal appealing to lovers of seafood. Fresh fish, like mackerel, tilapia, or kingfish, which is firm but capable of taking in well-flavoured ingredients, is the preparation starts. The fish is marinated in turmeric, red chilli powder, coriander, and garam masala, with the inclusion of yoghurt or lemon juice to lend it acidity and depth. Try this easy fish masala recipe. This marinade would tenderize the fish and increase the flavour. Once marinated, it can be either shallow fried or cooked in a luscious masala gravy. To make that gravy, you get the onions, garlic, and ginger saut ed until golden; then add tomatoes along with the rest of the spices. Here's a flavourful recipe of fish masala that everyone loves. This makes a very aromatic base to which the mere complexity of the dish will be added. The marinated fish is now gently simmered into the gravy and absorbs the aromatic flavours. This is often served with fresh cilantro garnish and steamed rice or warm naan to make a completely satisfying meal. The delicate flavour of the fish creates an incessant perfect resonance with spices making a perfectly harmonious balance. Whether prepared at home or in restaurants, the dish of masala is fish signifies the heart of the Indian food culture. It is a meal that sings out the glory of freshness and flavour; no other dish can stand even close to the thrill that this gives with a taste so very joyful, which instantly sends you back to the shores of India with every bite.

• 2 tbsp ghee
• 2 cardamom
• 1 tsp fennel seeds
• 10-15 curry leaves
• 1 onion
• 1 cup crushed tomatoes
• 1 inch ginger
• 3 garlic
• 3 cloves
• 1/2 tsp black pepper
• 1 tsp kashmiri chili powder
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1 tsp salt
• 300 gms white fish fillet
• Vegetables-coriander cilantro

• Fish masala is a scrumptious dish that speaks of all the zest and aromatics that Indian dishes have. That is why there is this explosion of rich spices and fresh ingredients going into your palate and doing it.
• First, select the fat - ghee and avocado oil, which are superb bases for the recipe. Then, use 2 tablespoons of ghee or oil and bring them to shimmer in medium heat. That entices the spices that come later on.
• Add two slightly bruised cardamom pods and 1 tsp of fennel seeds; you will see them smoking to release their essential oil giving a fragrant foundation. The addition of curry leaves 10 to 15, provides the food with this characteristic South Indian aroma depth as they saut into the dish for another minute.
• Add a large onion, finely chopped, to the pan.
• Cook the onion until it becomes golden brown and caramelised, which usually takes 5 to 7 minutes. This is a crucial step because it forms the essential sweetness and complexity of the dish.
• Once the onions are cooked well, add 1 cup of canned, diced or crushed tomatoes. This not only balances out the spices with tang but also provides a vibrant sauce to cover the fish.
• Incorporate a 1-inch piece of grated ginger and three finely chopped garlic cloves to add flavour to this dish. The ginger will be warm and peppery, which will provide a punch for your mouth, and garlic is garlic.
• Add all of these to the mixture and cook for another few minutes. Stir well and cook, ensuring all raw flavours are cooked out. Add black pepper- 1/2 teaspoon, Kashmiri red chilli powder (use paprika for less hotness)- 1 teaspoon, turmeric- 1/2 teaspoon, coriander powder- 1 teaspoon, and salt- 1 teaspoon to the masala. In addition to incorporating each spice, thereby making a flavour profile, it's all so beautifully painted with gold colours.
• Next in line, now that this layer of spices has come blooming, the actual main act is 300 grams of white fish fillet. Cut it up into small pieces and gently fold those pieces into masala. Allow the fish to cook for about 7-10 minutes or until flaked with a fork when cooked through. Don't over-stir since you want your fish intact.
• After cooking the fish, take it off the heat and finish with a toss of fresh cilantro chopped over the top. The herb gives a bright, refreshing lift and balances the spiciness of the warmth of the spices with the bright, peppery flavour of the herb. Serve this fish masala over steamed rice or warm naan to soak up all the sauce and make it turn into a comfort meal.
• Simply put, a fish masala recipe for an experience involves smelling the fragrance of spices and seeing colours. It's sure to appeal to anybody when prepared for family or served at a get-together with friends.
• The way the tender fish blends well with the robust spices ensures that the recipe of fish masala is a highlight in the repertoire of cuisine, celebrating the richness of Indian cookery while presenting a deliciously approachable dish for almost any situation.