Fish Masala

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NadaRamadan BookletFishMasala-E



  • 500 grams boneless, skinless fish fillets
  • 1 tablespoon vegetable oil
  • 1/2 onion, grated on large holes of box grater
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, finely minced
  • 1 1/2 cups diced tomatoes
  • 2 teaspoons Nada tomato paste
  • 1 teaspoon garam masala
  • 1/4 teaspoon chilli powder (cayenne)
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1 cup coconut milk
  • 1/4 cup water
  • 1-2 fresh chilli peppers, cut in half lengthwise


  1. Wash the fish and dry using kitchen towels. Cut the fish into cubes
  2. Heat a medium saucepan over medium heat and add in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant, about 5 minutes. Take care not to let it burn!
  3. Add Nada tomato paste and saute for another 3 minutes, stirring frequently. 4. Add the garam masala, chilli powder, salt and pepper. Stir to combine and cook for 2 minutes.
  4. Turn the heat to medium-high. Pour in the coconut milk and the water. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.

Nada suggests serving this with white rice.