Homemade Fish Masala Powder

Learn how to make your own dry fish masala spice blend using a combination of dry and whole spices for all your culinary needs. An easy to make spicy mix that's free from fillers and preservatives and you will never use the store bought kind again.

Here is another spice blend to add to your ever growing collection. This one is a dry masala spice blend that I have been using for several months now.

It contains no fillers, additives or preservatives making it a much healthier clean spice blend option to use.

If you have been following my website then you would already know that I'm a huge advocate for making spice blends from scratch.

There's nothing quite like knowing what exactly goes into an assortment of spices.

In my humble opinion homemade spice mixes yield that uniqueness and superiority in comparison to what's in the supermarkets.

You don't have to deal with to excess gluten from the use of wheat flour nor do you have to worry about corn flour bulking up the majority of the ingredients.

Most of these colourants, fillers and preservative are used purely for shelf longevity and to prevent clumping.

While, I can certainly understand why they are used I still think homemade is the best way forward.

Plus you can make it in small or large batches depending on what you require

Ingredients you will need

• Onion granules: (or powder) I like to use a dehydrated version of onion
• Garlic granules: (or powder) I prefer to use a dehydrated version of recipes that call for garlic
• Turmeric: This is used to yield that nice golden colour
• Chilli flakes: Used for adding heat but chilli powder works too!
• Coriander seeds: They have a warm nutty taste with a hint of lemon when crushed
• Black peppercorn: adds a woody yet spicy taste
• Cloves: I only used a small amount because it is so pungent in taste so skip this spice if needed
• Cinnamon: Used for warmth
• Nutmeg: Used for sweetness and warmth
• Cumin: Has a slightly bitter taste so only a small amount is included in the recipe
• Cardamom: Another highly fragrant spice that I like to include
• Fennel seeds: Has a nice warm licorice taste when used
• Ginger: A nice heart warming spice that I like to used in most spice blends

How To Make Fish Masala Powder

• Place the whole spices in a skillet on medium heat
• Proceed to toast the spice until they are fragrant (don't burn them) stirring and moving the spices back and fourth.
• Once toasted allow the spices to cool down before adding them to a coffee/spice grinder along with the ground spices.
• Pulverise the spices until they become a powder consistency.
• Store in a container in a cool dry place

Frequently Asked Questions

How Should I Store My Spice Blend?

The best way preserve the freshness and quality of a homemade spice blend is to store in a air tight container. Away from direct sunlight preferably in a cool or dark place.

I like to store all of my homemade blends in a small jar which helps to retain it's original flavour.

My article about How to Store Herbs and Spices should serve as a guide.

What Is The Shelf Life of A Homemade Spice Blend?

As long as the mix is stored properly the shelf life is anything up to 2 years.

Can I Double/Triple The Batch?

Yes absolutely! You can make as little or as much as you need.

Notes and tips

• Be sure to label your spice mix and store in a dry area i.e pantry.
• Dry spices tend to have an average lifespan of up to 3 years.
• Ground spices can be used if you cannot get hold of whole spices
• When toasting the spices make sure they don't burn once they become fragrant, Burnt spices cannot be used and will ruin the entire recipe.
• If using whole spices and/or a combination of ground and whole then a grinder or mortar and pestle is necessary.
• You are more than welcome to double, triple or quadruple the batch.

Other Spice Blends You May Like

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Homemade Fish Masala Powder

Learn how to make your own fish masala spice blend for all your South Asian seafood recipes.

5 from 5 votes

Print Pin Rate

Course: Extra

Cuisine: Asian

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 32kcal

Author: Charla

Equipment

• ▢
  Spice blender

Ingredients

• ▢ 1 tablespoon onion granules or powder
• ▢ 1 tablespoon garlic granules or powder
• ▢ 1 tablespoon turmeric
• ▢ 1 tablespoon coriander seeds
• ▢ ½ tablespoon black peppercorns
• ▢ 1 teaspoon cumin
• ▢ ¼ teaspoon cardamom
• ▢ ½ teaspoon cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ 1 teaspoon fennel seeds
• ▢ 1 teaspoon ginger
• ▢ ½ teaspoon chilli flakes

Instructions

• Place the whole spices in a skillet on medium heat
  
  
• Proceed to toast the spices until they are fragrant (don't burn them) stirring and moving the spices back and fourth.
  
  
• Once toasted allow the spices to cool down before adding them to a coffee/spice grinder along with the ground spices.
  
  
• Pulverise the spices until they become a powder consistency.
  
  
• Store in a container in a cool dry place
  
  

Notes

• Be sure to label your spice mix and store in a dry area i.e pantry.
• Dry spices tend to have an average lifespan of up to 3 years.
• Ground spices can be used if you cannot get hold of whole spices 
• When toasting the spices make sure they don't burn once they become fragrant, Burnt spices cannot be used and will ruin the entire recipe.
• If using whole spices and/or a combination of ground and whole then a grinder or mortar and pestle is necessary.
• You are more than welcome to double, triple or quadruple the batch.

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 127mg | Fiber: 2g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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