Fish Curry Masala refers to the key spice mixture, or the cooked paste (masala), that forms the foundation of a fish curry. It is essential for infusing the fish and the gravy with a deep, layered flavor.
Key Components and Flavor Profile
- Dry Spices: The core dry spice ingredients typically include coriander seeds (for body and earthy sweetness), red chili powder (for heat and color), turmeric (for color and medicinal properties), and cumin (for warmth and smokiness).
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Regional Variations:
- South Indian/Coastal: Often includes whole spices like fenugreek seeds (methi), black peppercorns, and fennel seeds (saunf), and is frequently made with a base of ginger, garlic, and coconut or given a signature tang from tamarind or kokum. This results in a bright, spicy, and often creamy-textured curry.
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North Indian (Punjabi): Tends to use a thicker, bolder base of sautéed onions and tomatoes, with powdered spices and a finishing touch of garam masala and kasuri methi (dried fenugreek leaves), offering a warm and savory flavor.
The final cooked masala is intensely aromatic and savory, designed to complement the mild flavor and delicate texture of firm white fish.
