Red Indian Fish Masala Recipe

Name: Red Indian Fish Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg hamour fillet or 1 kg any fleshy fish; 3/4 kg onion; 2 cloves garlic; 2 tablespoons red chili powder; 2 inches ginger; 1/2 cup vinegar; salt; 1 teaspoon ajinomoto; 1 cup boiled water; 1 cup tomato sauce; oil, as needed; 6 cloves garlic, peeled and sliced,to garnish; 6 green chilies, sliced,to garnish; 6 cashews, sliced,to garnish

Servings: persons

1 kg hamour fillet or 1 kg any fleshy fish
3/4 kg onion
2 cloves garlic
2 tablespoons red chili powder
2 inches ginger
1/2 cup vinegar
salt
1 teaspoon ajinomoto
1 cup boiled water
1 cup tomato sauce
oil, as needed
6 cloves garlic, peeled and sliced,to garnish
6 green chilies, sliced,to garnish
6 cashews, sliced,to garnish

1
Cut the fish into equal sized square pieces.
2
Grind 2 pods of garlic, ginger and chilli powder dissolved in vinegar to a fine paste.
3
Take half of this masala.
4
Add salt to taste and marinate the dish in this masala for an hour.
5
Shallow fry the fish.
6
Keep aside.
7
Heat oil in a pan.
8
Saute cashews, garlic and green chillies in the oil.
9
Keep aside.
10
Fry the finely cut onions till golden brown.
11
Add the rest of the masala.
12
Fry till the oil leaves the sides of the pan.
13
Add tomato sauce and ajinomoto.
14
When the mixture boils, add the shallow fried fish.
15
Cover the pan.
16
Cook for 5 minutes.
17
Add a cup of boiled water.
18
Boil for 10 minutes.
19
Garnish with freshly cut corriander leaves, sauteed cashews, green chillies and garlic.
20
Serve hot with naan or chappati.

1078

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 kg hamour fillet or 1 kg any fleshy fish, 3/4 kg onion, 2 cloves garlic, 2 tablespoons red chili powder, and more.

Yes, Red Indian Fish Masala falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Indian Fish Masala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions