اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
A lot of my recipes for starters and appetizers involve deep frying or shallow frying, so I thought I would share a recipe that is neither and a lot healthier. I have been trying to avoid frying food, because everyone in my family is not well and eating fried food will not help the situation.
This recipe does not take long at all. There is no marinating time at all because I feel there is no need. Plus, I recently found out that if you leave fish to marinate for a long time then the fish kind of becomes all mushy and breaks apart and then where would we be? The part that requires the most effort in this recipe is probably the peeling and crushing of the garlic cloves and ginger, but I’m fine with that because I just force my two younger sisters to do it for me (joke…not really).
Personally, I like to use white fish for this recipe. There are a lot of different types of white fish out there. I used Tilapia, but other common ones are cod, haddock and halibut. Personally, I would avoid using halibut just because it is an endangered species, but as long as the fish is sourced in a sustainable manner, I suppose it doesn’t really matter.
I made this last week with some naan for dinner and it went down a treat. I’m not exactly the greatest fan of fish masala to be honest with you, but I did really like this recipe. It is considerably healthier than its deep-fried fish masala counterpart. I read somewhere that you should brine your fish in a saltwater solution as it helps to keep the fish moist and prevents it from drying out. I have never tried this, but I might try it to see if there is a difference in.
Top tip is that be sure that you don’t overcook the fish. You want the fish to be soft and moist. If you cook it for too long, then you just end up with a dry fish with burnt skin. This homemade fish masala is much better than those store-bought marinades because you know what you’re putting into it and the ingredients are all fresh. I am not going to lie to you I do occasionally use store bought marinades, but some of them are kind of a hit and miss. I much prefer making my own.
Serve this masala fish on a bed of lettuce, cucumbers and tomatoes with a side of spicy green chutney.
Baked Fish Masala
Fish masala is a common Pakistani takeaway favourite. This oven-baked masala fish recipe is a healthy alternative to its deep-fried counterpart without having to compromise on flavour. A spicy grilled fish with a spicy fish marinade. This baked Tandoori fish is a well-loved classic Pakistani recipe that is popular amongst Pakistanis and non-Pakistanis alike. This simple, easy and effortless fish recipe is under an hour for a quick weeknight dinner. Prepared with simple spices in a creamy yoghurt marinade to flavour the fish keeps the masala fish soft and moist. The perfect starters recipe for any South Asian buffet.
- 600g Whitefish
- 3 tbsp Yoghurt/Dahi
- 2 tbsp Tandoori Masala
- ½ tsp Lemon Juice
- 1 tsp Salt/Namak
- 1 tsp Turmeric Powder/Haldi
- 2 Garlic Cloves/Lehsan (crushed)
- 1-inch Ginger/Adrak (crushed)
- 2 tbsp Olive Oil
- Pat the fish dry and cut into small pieces before setting aside
- In a large bowl add the yoghurt, tandoori masala, lemon juice, salt, turmeric powder, crushed garlic cloves and crushed ginger
- Mix until a thick paste forms
- Add the fish and ensure that the spices are evenly distributed
- Leave to marinade in the fridge for at least 4-6 hours
- Line a baking tray with foil and add the fish
- Brush the top of the fish with some of the olive oil
- Bake at the top of preheated oven at 230°C/450°F/gas mark 8 for 15-20 minutes
- Flip over halfway and brush the top of the fish with the remaining oil
- Your oven-baked fish masala is ready!