Fish Tiwaa Masala – Indian Fish Curry



  • 1 – 3 birds eye red chilli, rough fine chopped
  • 10 cm piece of ginger, peeled fine chopped
  • 1 good size garlic clove, rough fine chopped
  • 10 mls olive oil
  • 1 ½ tspn cumin powder
  • 1 ½ tspn turmeric powder
  • juice of 1 lime
  • salt
  • pepper
  • Another 10 – 20 mls olive oil
  • 400 – 500 grams firm fish – Snapper, cod, dory, etc


  • 10 mls olive oil
  • 1 large or 2 small onions, fine chopped
  • 1 – 2 good size garlic clove, grated or crushed
  • 20 cm piece of ginger, peeled and grated
  • ½ tspn black mustard seeds
  • Salt
  • 1 can of tomatoes, fine chopped
  • ½ tube of tomato paste
  • 1 tspn chilli powder
  • ½ tspn cardamom seeds
  • 2 tblsn chopped fresh coriander


  • In a mortar & pestle crush the red chilli, ginger, garlic and 10 mls olive oil.
  • Add the cumin, turmeric lime juice, salt and pepper and enough more oil to blend into smooth paste
  • Chop fish into 60 mm long fillets. Fry (very little oil) or grille the fish until half cooked. Smear the marinade over both sides of fish and lay out in single layer in an oven suitable dish which is just big enough. Marinate the fish in the fridge for 2 hours
  • Saute the onions in olive oil until light brown. Add the garlic, ginger and mustard seeds and cook until fragrant. Add the salt, tomatoes, chilli powder and cardamom seeds. Cook until tomatoes break down (approximately 15 minutes)
  • Bake the fish in the marinade at 200 degrees for 15 minute. Pour the Masala over the top of the fish and bake a further 5 to 10 minutes


  • In steamed rice with a handful of fresh coriander over top


  • 4 people

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