Fish Masala
Dive into a delightful Fish Masala that's sure to become your new Sunday favorite! This aromatic dish features succulent fish simmered in a rich blend of spices, tomatoes, and coconut milk, creating a mouthwatering sauce that's perfect for scooping up with warm naan or fluffy rice. Get ready for a cozy, flavorful feast that will leave everyone asking for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 clove of garlic
- 1 tsp ginger (5 ml)
- 1/2 lemon
- 1 red onion
- 1 tsp pepper (5 ml)
- 400g tomato pulp (14.1 oz)
- 10cl water (3.38 fl oz)
🥩Meat & Seafood(1)
- 300g cabillaud (10.6 oz)
🧂Spices & Seasonings(6)
- 1 stick of cinnamon
- 1 tsp cumin (5 ml)
- 1 tsp garam masala (5 ml)
- 1 tsp salt (5 ml)
- 1 tsp sweet chili powder (5 ml)
- 1 tsp turmeric (5 ml)
Nutrition (per serving)
Calories
109
Protein
15g
Carbs
40g
Fat
5g
👨🍳 Instructions
- 1
Cut the cod into rectangles and marinate with a clove of garlic, some spices including garam masala, a bit of chili, and lemon. Mix well and let it rest for 10-15 minutes.
- 2
Fry the marinated cod quickly for 2-3 minutes until well fried and set aside.
- 3
In a pan, heat olive oil, add a red onion, a clove of garlic, a teaspoon of ginger, some chili, salt, pepper, and cinnamon. Mix for 2-3 minutes.
- 4
Add the tomato pulp, a little water, garam masala, and cumin. Mix well, add turmeric, and let it simmer for a few minutes.
- 5
Add the fish, sprinkle some coriander on top, and serve with rice or cheese naan.
💡 Pro Tips
- ✓Marinate the cod for exactly 15 minutes, not longer, because the lemon juice's citric acid will begin denaturing surface proteins after 20 minutes, making the exterior mushy rather than firm when seared.timing15 minutes maximum
- ✓Pat the marinated cod completely dry with paper towels before frying; residual moisture on the surface prevents the Maillard reaction and will steam the fish instead of creating the golden crust needed before sauce integration.techniqueSurface moisture removal critical
- ✓Sear the cod in oil heated to 190-200°C for exactly 2-3 minutes per side; at this temperature, the exterior proteins denature and brown within the window before the 300g fillet's interior exceeds 63°C (medium doneness), preventing overcooking.technique190-200°C, 2-3 minutes per side
- ✓Add the seared fish to the tomato sauce only after simmering for 4-5 minutes so the sauce reaches 85-90°C; this temperature is high enough to finish cooking the fish gently (final internal temp ~65°C) without breaking apart the already-seared exterior.timing4-5 minutes pre-simmer, 85-90°C sauce temperature
- ✓Use 400g tomato pulp with only 100-150ml water (not more) because tomatoes contain ~95% water; excess liquid dilutes the spice concentration below 0.5% by weight, reducing flavor intensity and preventing proper sauce coating on the delicate fish.ingredient100-150ml water maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Fish Masala
Dive into a delightful Fish Masala that's sure to become your new Sunday favorite! This aromatic dish features succulent fish simmered in a rich blend of spices, tomatoes, and coconut milk, creating a mouthwatering sauce that's perfect for scooping up with warm naan or fluffy rice. Get ready for a cozy, flavorful feast that will leave everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 clove of garlic
- 1 tsp ginger (5 ml)
- 1/2 lemon
- 1 red onion
- 1 tsp pepper (5 ml)
- 400g tomato pulp (14.1 oz)
- 10cl water (3.38 fl oz)
🥩Meat & Seafood(1)
- 300g cabillaud (10.6 oz)
🧂Spices & Seasonings(6)
- 1 stick of cinnamon
- 1 tsp cumin (5 ml)
- 1 tsp garam masala (5 ml)
- 1 tsp salt (5 ml)
- 1 tsp sweet chili powder (5 ml)
- 1 tsp turmeric (5 ml)
Nutrition (per serving)
Calories
109
Protein
15g
Carbs
40g
Fat
5g
👨🍳 Instructions
- 1
Cut the cod into rectangles and marinate with a clove of garlic, some spices including garam masala, a bit of chili, and lemon. Mix well and let it rest for 10-15 minutes.
- 2
Fry the marinated cod quickly for 2-3 minutes until well fried and set aside.
- 3
In a pan, heat olive oil, add a red onion, a clove of garlic, a teaspoon of ginger, some chili, salt, pepper, and cinnamon. Mix for 2-3 minutes.
- 4
Add the tomato pulp, a little water, garam masala, and cumin. Mix well, add turmeric, and let it simmer for a few minutes.
- 5
Add the fish, sprinkle some coriander on top, and serve with rice or cheese naan.
💡 Pro Tips
- ✓Marinate the cod for exactly 15 minutes, not longer, because the lemon juice's citric acid will begin denaturing surface proteins after 20 minutes, making the exterior mushy rather than firm when seared.timing15 minutes maximum
- ✓Pat the marinated cod completely dry with paper towels before frying; residual moisture on the surface prevents the Maillard reaction and will steam the fish instead of creating the golden crust needed before sauce integration.techniqueSurface moisture removal critical
- ✓Sear the cod in oil heated to 190-200°C for exactly 2-3 minutes per side; at this temperature, the exterior proteins denature and brown within the window before the 300g fillet's interior exceeds 63°C (medium doneness), preventing overcooking.technique190-200°C, 2-3 minutes per side
- ✓Add the seared fish to the tomato sauce only after simmering for 4-5 minutes so the sauce reaches 85-90°C; this temperature is high enough to finish cooking the fish gently (final internal temp ~65°C) without breaking apart the already-seared exterior.timing4-5 minutes pre-simmer, 85-90°C sauce temperature
- ✓Use 400g tomato pulp with only 100-150ml water (not more) because tomatoes contain ~95% water; excess liquid dilutes the spice concentration below 0.5% by weight, reducing flavor intensity and preventing proper sauce coating on the delicate fish.ingredient100-150ml water maximum