MAHASHIAN DI HATTI MDH Fish Curry Masala | ūü¶ÜThe Bow Tie Duck Manila
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MDH Fish Curry Masala

A tasty fish dish

From the famous Mahashi¬≠an Di Hat¬≠ti (MDH Spices) by Mahashay Dharam¬≠pal Gulati comes the MDH Fish Cur¬≠ry Masala, an incred¬≠i¬≠ble blend of spices tai¬≠lor¬≠made for the most deli¬≠cious fish curry.

TAST­ING NOTES FROM THE CURATOR

MDH Spices‚Äô Fish Cur¬≠ry Masala is slight¬≠ly spicy, a lit¬≠tle hot, and burst¬≠ing with fla¬≠vor. The dried chill¬≠ies, turmer¬≠ic, and dried gin¬≠ger in this masala ensures a bold and intense taste. And with the addi¬≠tion of coconut milk, will make your fish cur¬≠ry taste its most authentic.

PREPA­RA­TION AND PAIRINGS

Also called Mal¬≠abar matthi cur¬≠ry, fish cur¬≠ry uti¬≠lizes clas¬≠sic Indi¬≠an spices and coconut milk to make a tasty stew.

  • Salt your cleaned fish and set aside.
  • Add turmer¬≠ic pow¬≠der, MDH Fish Cur¬≠ry Masala, salt, and some water to your coconut milk. Set aside.
  • Saut√© your chopped red onions with cook¬≠ing oil or ghee.
  • Add your coconut milk paste mix¬≠ture and stir for about 5 minutes.
  • Add a bit of water, and let sim¬≠mer until sauce is reduced to half.
  • Add your fish, and let sim¬≠mer until com¬≠plete¬≠ly cooked.
  • Serve with rice, naan, or bread.

CEN¬≠TURIES OF CURRY

The ori¬≠gin of this world pop¬≠u¬≠lar dish is the Indi¬≠an sub¬≠con¬≠ti¬≠nent, pre¬≠dat¬≠ing the Euro¬≠pean occu¬≠pa¬≠tion of India by at least 4,000 years. The word ‚Äč‚Äúcur¬≠ry‚ÄĚ comes from the Indi¬≠an Tamil word, ‚Äč‚Äúkari,‚ÄĚ which means ‚Äč‚Äúsauce‚ÄĚ or ‚Äč‚Äúrel¬≠ish for rice.‚ÄĚ It uses a com¬≠bi¬≠na¬≠tion of spices and herbs, tra¬≠di¬≠tion¬≠al¬≠ly includ¬≠ing turmer¬≠ic, cumin, gin¬≠ger, chill¬≠ies, and coriander.

Cur¬≠ry uses fish, poul¬≠try, meats, or shell¬≠fish, some¬≠times with the addi¬≠tion of veg¬≠eta¬≠bles. In South Indi¬≠an cur¬≠ry dish¬≠es, coconut milk or coconut cream is used to enrich the base of the curry.

Storage Instructions

Keep your spices tight¬≠ly cov¬≠ered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6‚ÄĎmonth shelf life. Pro tip: red spices such as papri¬≠ka and red pep¬≠per can be stored in the refrig¬≠er¬≠a¬≠tor to hold their col¬≠or and keep their fla¬≠vor longer. Keep away from sun¬≠light and heat.

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