MDH Fish Curry Masala

A tasty fish dish

From the famous Mahashian Di Hatti (MDH Spices) by Mahashay Dharampal Gulati comes the MDH Fish Curry Masala, an incredible blend of spices tailormade for the most delicious fish curry.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

MDH Spices’ Fish Curry Masala is slightly spicy, a little hot, and bursting with flavor. The dried chillies, turmeric, and dried ginger in this masala ensures a bold and intense taste. And with the addition of coconut milk, will make your fish curry taste its most authentic.

PREPARATION AND PAIRINGS

Also called Malabar matthi curry, fish curry utilizes classic Indian spices and coconut milk to make a tasty stew.

  • Salt your cleaned fish and set aside.
  • Add turmeric powder, MDH Fish Curry Masala, salt, and some water to your coconut milk. Set aside.
  • Sauté your chopped red onions with cooking oil or ghee.
  • Add your coconut milk paste mixture and stir for about 5 minutes.
  • Add a bit of water, and let simmer until sauce is reduced to half.
  • Add your fish, and let simmer until completely cooked.
  • Serve with rice, naan, or bread.

CENTURIES OF CURRY

The origin of this world popular dish is the Indian subcontinent, predating the European occupation of India by at least 4,000 years. The word “curry” comes from the Indian Tamil word, “kari,” which means “sauce” or “relish for rice.” It uses a combination of spices and herbs, traditionally including turmeric, cumin, ginger, chillies, and coriander.

Curry uses fish, poultry, meats, or shellfish, sometimes with the addition of vegetables. In South Indian curry dishes, coconut milk or coconut cream is used to enrich the base of the curry.

Keep your spices tightly covered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6-month shelf life. Pro tip: red spices such as paprika and red pepper can be stored in the refrigerator to hold their color and keep their flavor longer. Keep away from sunlight and heat.

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