| Prep: 25 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| sugars | fibre | protein | salt |
| 6g | 3g | 30g | 0.8g |
Why I Love Indian Spiced Fish and Lamb Masala
Stepping into my kitchen feels like a culinary tour that transcends borders, letting the magical fusion of flavors take you from the Deep South to the buzzing streets of Lagos, and lately, the aromatic markets of India. This Indian-inspired Spiced Fish and Lamb Masala does exactly that. It’s vibrantly spiced, rich and, every mouthful is a sensory journey that connects these seemingly distinct cultures beautifully.
The Interplay of Flavors
What I truly adore about this Spiced Fish and Lamb Masala is the incredible interplay of spices. The turmeric and coriander bring out a vibrant hue and an enticing aroma, much like the spices used in Nigerian meat broths. Simultaneously, the garam masala offers a profound depth of flavor that reminds me of the complexity in Southern BBQ rubs. It’s an unforeseen symphony of tastes, colliding to create a unique yet familiar resonance that is, to say the least, delectable.
The Art of Fusion
I must admit my admiration for chefs who daringly combine cuisines. Chef Marcus Samuelsson is one such inspiration. Born in Ethiopia, raised in Sweden, and now a renowned chef in America, Samuelsson’s adoption and fusion of global flavor profiles echo in my Afro-Southern kitchen. While this masala doesn’t stem directly from Samuelsson, his fearless approach inspires me.
The Spiced Fish and Lamb Masala is an exploration of multiple palates. It’s a thrilling example of how dishes don’t have to be confined to their geographic origins; they can evolve, adopt, and adapt. This recipe leverages ingredients that are characteristic of Indian, West African, and Southern cooking, all to an exciting result. It’s a testament to the beauty of culinary fusion and my little tribute to global cuisine.
In the end, it’s not just about the recipe; it’s about what it represents. It’s the innate ability of food to unite, delight, and offer an edible chronicle of our human tapestry. So, I recommend you to try this Spiced Fish and Lamb Masala recipe, not simply for the fusion factor, but also for the joy and magic it holds within every bite.
What You’ll Need
- 2 lb white fish fillets
- 1 lb lamb chunks
- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon ginger, grated
- 2 teaspoons turmeric
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 14-ounce can diced tomatoes
- 1 cup water
- Salt to taste
- 2 tablespoons fresh cilantro, chopped
Method
Step One
Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onions, garlic, and grated ginger to the pan. Cook for about 5 minutes, or until the onions have softened.
Step Two
Add the turmeric, cumin, coriander, garam masala, and chili powder into the pan. Stir well to combine with the onion mixture. Cook for 2 minutes to allow the spices to release their flavors.
Step Three
Add the lamb chunks into the pan. Stir well to ensure the lamb is well coated with the spice mixture. Cook for about 5-7 minutes, or until the lamb is browned.
Step Four
Add the diced tomatoes and water into the pan. Stir well to combine, making sure that all the lamb is covered by the liquid. Reduce the heat to low, cover the pan, and let simmer for about 1 hour.
Step Five
After the lamb has simmered, taste the sauce and add salt as needed. Then, add the fish fillets into the pan, nestling them into the sauce. Cover the pan again and let simmer for another 10-15 minutes, or until the fish is cooked through.
Step Six
Once the fish is cooked, remove the pan from the heat. Sprinkle the chopped fresh cilantro over the top of the dish prior to serving. Enjoy your Spiced Fish and Lamb Masala hot.
