| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 17g | 3g | 10g |
| sugars | fibre | protein | salt |
| 5g | 3g | 30g | 1.5g |
Why I Love Indian Fish Kadai Masala
Living in Miami with my Cuban and Spanish roots, I’ve always been fascinated by the symphony of flavors that different cultures bring to the table. Every now and then, I find myself yearning for something with a bolder and more exotic flair. That’s exactly what drew me to Fish Kadai Masala, an Indian recipe that beautifully marries the robust spices of Indian cuisine with the delicate taste of fresh fish.
A Dance of Flavors
Much like teaching a complex dance routine, creating Fish Kadai Masala involves layering and balancing a variety of elements. The combination of cumin, coriander, turmeric, and garam masala takes your senses on a whirlwind tour of aromatic spices. The addition of plain yogurt provides a creamy texture that smooths out the complex flavors, much like a gentle swing in a salsa dance. This blend of spices and textures creates a rich tapestry that’s utterly irresistible.
I first came across a version of this dish while watching Chef Gordon Ramsay explore the diverse cuisines of India. His passion for authentic flavors inspired me to put my own twist on the Fish Kadai Masala, adding a slight Caribbean touch with a hint of fresh cilantro to brighten the dish. It’s similar to dishes like Fish Tikka Masala but carries a unique character that sets it apart.
Pairing Possibilities
This dish shines brightly on its own, but it’s also incredibly versatile. Pair it with basmati rice or some warm naan to soak up the sumptuous sauce. If you’re feeling adventurous, consider serving it alongside a simple cucumber raita or a fresh mango chutney to add contrasting cool and sweet notes. Even a side of garlicky sautéed spinach can make this meal feel like a lavish feast.
One of my favorite memories of serving Fish Kadai Masala was at a family gathering in my Miami home. The vibrant colors and tantalizing aroma filled the air, making it a centerpiece of our dinner spread. My relatives, accustomed to Caribbean and Spanish flavors, were delighted by this spicy, tangy dish—a testament to how food can bridge cultural divides and bring everyone to the table.
In the intricate world of dance, every step is essential to creating a mesmerizing performance. Similarly, each ingredient in the Fish Kadai Masala plays a crucial role in producing a dish that’s not only flavorful but also profoundly satisfying. I hope this recipe brings as much joy and warmth to your home as it has to mine.
What You’ll Need
- 2 lbs fish fillets (such as cod, tilapia, or salmon), cut into pieces
- 2 medium onions, finely chopped
- 3 large tomatoes, pureed
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 2 tbsp ginger-garlic paste
- 2 tsp cumin seeds
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp fenugreek seeds
- 1 tsp cumin powder
- 1 tsp black pepper, freshly ground
- 2 green bell peppers, cut into strips
- 2 green chilies, slit
- 1/2 cup fresh cilantro, chopped
- Salt, to taste
- Lemon wedges, for garnish (optional)
Method
Step One
Heat the vegetable oil in a large kadai or heavy-bottomed skillet over medium heat. Add the cumin seeds and fenugreek seeds, and let them sizzle for about 30 seconds until they start to release their aroma.
Step Two
Add the finely chopped onions to the kadai and sauté until they turn golden brown. This should take about 5-7 minutes.
Step Three
Stir in the ginger-garlic paste and cook for an additional 2 minutes until the raw smell disappears.
Step Four
Pour in the tomato puree and cook for about 10 minutes, stirring occasionally, until the oil begins to separate from the masala.
Step Five
Add the turmeric powder, red chili powder, coriander powder, cumin powder, and freshly ground black pepper. Cook for another 2-3 minutes to allow the spices to blend well with the tomato mixture.
Step Six
Reduce the heat to low and stir in the plain yogurt. Mix well and cook for 5 minutes, ensuring the yogurt is well incorporated into the masala.
Step Seven
Add the fish fillets to the kadai and gently stir to coat the fish with the masala. Cook for about 10 minutes or until the fish is cooked through and flakes easily with a fork.
Step Eight
Add the green bell peppers and slit green chilies to the kadai. Cook for an additional 5 minutes to soften the bell peppers while maintaining their crunch.
Step Nine
Sprinkle the garam masala powder and chopped fresh cilantro over the fish kadai masala. Mix gently to combine.
Step Ten
Season with salt to taste and serve the Fish Kadai Masala hot, garnished with lemon wedges if desired. Enjoy with steamed rice or naan.
