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King Fish Masala/ Surmai Fish Masala

Fish Masala prepared with spices and East Indian Bottle Masala. The fish slices are marinated with spices and ginger garlic paste and shallow fried. The fish slices are cooked in a prepared gravy. Goes really well with some rice bhakris or rice aapas /rotis or chapatis.


10 King fish slices ( medium size)

3 tomatoes, puree the tomatoes

1 tomato finely chopped

2 green chilies finely chopped

5 cloves garlic finely chopped

1 Inch ginger finely chopped

6 curry leaves

2 onions finely chopped

1/2 cup finely chopped coriander leaves

1 tsp apple cider vinegar

1 tsp East Indian Bottle Masala

Dry Spices

1 tsp chili powder

1/2 tsp coriander powder

1/4 tsp turmeric powder

1/4 tsp tempero di cuddi powder {East Indian garam masala powder} or if unavailable use any normal garam masala powder.

Masala to coat the fish slices

1 tsp chili powder

1/4 tsp pepper powder

1/4 tsp ginger garlic paste

Salt to taste

Mix altogether to make a paste , add very little water to make a thick paste.


First coat the fish slices with masala prepared , shallow fry the fish .Once done remove and keep aside.

Using the same pan , saute the finely chopped ginger , garlic and green chilies. Add the finely chopped onions and saute till lightly brown. Add in the curry leaves , finely chopped tomatoes , 1 tbsp finely chopped coriander leaves and 1/2 cup water . Stir fry and allow to cook.

Add salt to taste , the dry spices and stir fry. Add the tomato puree and stir fry. Add just enough water and cook for 2 mins. Add a 1 tsp of East Indian Bottle Masala and stir fry, add 1/2 cup water ,after a minute add the fish slices and finely chopped coriander leaves.

Cook for a minute. Lastly add the apple cider vinegar.

A powdered spice mix used for flavouring Meat Dishes.

Made this Tempero spice powder my way ,

with a slight change.


(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)


100 gms Cinnamon

40 gms cloves

40 gms cardamom

40 gms peppercorns

20 gms Star anise

10 gms Javitri / mace flower

10 gms bay leaf

5 gms all spice

5 gms Triphal / Schezwan pepper corn

10 gms saunf / fennel seeds

10 gms methi seeds / Fenugreek seeds

10 gms Shah Jeera / black cumin

Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle

used for flavouring Chicken, mutton, beef or Pork

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