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Fish Masala

Authentic traditional recipes are at the heart of Melam masalas. Made after extensive research, going deep in to the roots of the recipe, sourcing the right quality ingredients and processing them the traditional way to bring back those special recipes of your grandmother. Melam masalas are hygienically made and contain no artificial flavours, colours or preservatives so that you get the authentic taste and aroma of freshly ground masalas. Try one today and see the smile spread across the dining table.

INGREDIENT – To Serve 2-3

Fish 500 g
Melam Fish masala 3 tbsp
Tomato 1 no
Garlic 8 flakes
Ginger 1/2 tsp
Fenugreek seeds 1 tbsp
Shallots 1 tsp
Curry leaves Few
Tamarind pulp 1 tbsp
Coconut milk thick ½ cup
Oil 1 tbsp
Salt To Taste

COOKING METHOD
  • Sauté shallots and tomato till it becomes soft, make a paste and keep aside.
  • Soak tamarind in water and keep aside.
  • Heat the oil in a kadai add fenugreek seeds, when its turn into brown in colour, add curry leaves, garlic, ginger and onion tomato paste. Sauté well.
  • When it’s cooked well, add Melam Fish masala powder and sauté for 1 minute.
  • Add water and tamarind pulp and simmer it.
  • Add salt to taste.
  • Add the fish and cook it in slow flame till the fish gets cooked.
  • Add coconut milk and simmer.
  • Remove from the heat and serve hot with steamed rice.

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