Fish Gravy Masala Powder Recipe
A flavorful and aromatic Fish Gravy Masala Powder made at home with freshly roasted spices. This special blend enhances the taste of fish gravies, coastal-style curries, and seafood recipes with the perfect balance of heat, tang, and fragrance.
🌶️ Ingredients for Fish Gravy Masala Powder:
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Coriander Seeds – 4 tbsp
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Cumin Seeds – 2 tbsp
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Fennel Seeds – 1 tbsp
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Dry Red Chilies – 8 to 10 (adjust spice to taste)
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Black Peppercorns – 1 tsp
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Mustard Seeds – 1 tsp
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Fenugreek Seeds – ½ tsp
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Turmeric Powder – 1 tsp
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Dry Ginger Powder – 1 tsp
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Garlic Powder – 1 tsp (or 4–5 dried garlic flakes)
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Curry Leaves (dried) – 8 to 10 leaves
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Cloves – 4
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Cinnamon Stick – 1 inch
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Green Cardamoms – 2
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Tamarind Powder (or dry mango powder) – 1 tsp
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Salt – 1 tsp (optional)
🔪 Preparation Method:
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Roast Whole Spices:
In a pan, dry roast coriander seeds, cumin, fennel, red chilies, black peppercorns, mustard, fenugreek, cloves, cinnamon, cardamoms, and dried curry leaves on a low flame until they release aroma. -
Cool the Mixture:
Let roasted spices cool completely to avoid moisture. -
Grind to Powder:
Grind everything into a fine spice powder. -
Add Powders:
Mix in turmeric, ginger powder, garlic powder, tamarind powder, and salt. Blend well. -
Store:
Transfer to a clean airtight glass jar.
📦 Storage & Shelf Life:
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Stays fresh for 2–3 months when stored in an airtight jar in a cool, dry place.
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For extended shelf life, refrigerate in a sealed container.
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Always use a dry spoon to avoid spoilage.
✅ How to Use Fish Masala Powder:
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Add 1–2 tsp while preparing fish gravy, coastal-style fish curry, or fish fry masala base.
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Pairs perfectly with tamarind-based gravies or coconut milk curries.
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Can also be sprinkled into seafood soups and prawn curries for extra depth of flavor.
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For a richer taste, sauté this masala powder in oil before adding gravy ingredients.
