Fish Masala
A ground blend built for fish curries and fry, with fennel and dried mango carrying the tang that plain red chilli and turmeric cannot.
See the full Spices & Masalas range.
The blend
Built around fennel, coriander and dried mango, with the chilli and turmeric that give most Indian masalas their base colour. Fennel is the ingredient that marks it out from a general curry powder, since it is the note that cuts through the oiliness of fish rather than just adding heat.
How it is used
Rubbed onto fish before frying, or added early to a fish curry base so the spices cook into the gravy rather than sitting on top of it. Common across coastal and Bengali kitchens, and increasingly stocked by kitchens outside those regions that run a fish special.
Pack sizes and bulk options
Retail packs: 100g.
Bulk packs: 100g*10pcs (1Kg).
Cartons: 100g*10pcs (1Kg) (8Kg Carton).
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