Nature Spices – Cod Fish Masala

Nature Spices – Cod Fish Masala

This vibrant dish features tender chunks of cod enveloped in a rich, hand-blended tomato and onion masala, finished with the aromatic punch of roasted cumin and carom seeds.

General Info

  • Serves: 3-4 People

  • Prep Time: 15 mins

  • Cook Time: 45 mins

Ingredients

The Fish Prep:

  • Protein: 500g Cod fish (skinned, boned, and cut into 5-6cm pieces)

  • Marinade: 2 tbsp lemon juice, ½ tsp salt, ½ tsp turmeric powder

The Masala Base:

  • Fats: 7 tbsp vegetable oil

  • Whole Spices: 1 ½ tsp cumin seeds, ½ tsp carom seeds (crushed), 1 tsp roasted cumin (hand-crushed)

  • Vegetables: 1 large onion (finely chopped), 300g tinned plum peeled tomatoes, 2 small green finger chillies (chopped)

  • Aromatics: 1 tbsp ginger paste, 1 tbsp garlic paste

  • Ground Spices: 1 tsp turmeric, ¾ tsp red chilli powder, ½ tsp garam masala, ¾ tsp salt (or to taste)

  • Herbs: 1 tbsp dried fenugreek leaves (kasuri methi), 4 tbsp fresh coriander (chopped)

  • Liquid: 150ml water

Method

Step 1: Marinade & Tempering

  1. Coat: In a bowl, toss the cod pieces with the lemon juice, salt, and turmeric. Set aside.

  2. Sizzle: Heat the oil in a sauté pan. Add the cumin seeds and fry for 30 seconds until they release their aroma.

  3. Caramelize: Add the onions and cook until they are a deep golden brown and almost caramelized.

Step 2: Building the Masala

  1. Sauté: Lower the heat slightly. Stir in the ginger paste, garlic paste, green chillies, and plum tomatoes.

  2. Refine: Remove the pan from the heat and use a hand blender to process the mixture into a smooth, thick masala.

  3. Release Oil: Return the sauce to medium heat. Add the red chilli powder, salt, and turmeric. Cook until the oil begins to seep out from the edges of the masala.

Step 3: Poaching the Fish

  1. Simmer: Pour in the 150ml of water and add the marinated cod pieces. Gently coat the fish in the sauce.

  2. Steam: Cover the pan and cook for 2.5 minutes.

  3. Turn: Carefully turn the fish pieces with a wooden spoon or shake the pan to toss. Add the dried fenugreek leaves, cover again, and steam-cook for another 2.5 minutes until the fish is opaque and flakes easily.

Step 4: The Final Flourish

  1. Infuse: Add the roasted cumin (crush it between your palms as you add it to release the oils).

  2. Garnish: Lower the heat, give the pan a final gentle shake, and sprinkle in the garam masala, crushed carom seeds, and fresh coriander.

  3. Finish: Cook for 1 minute more to let the flavors meld, then serve immediately.

Back to blog