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    BLANK » Recipe Index » Extras

    Homemade Fish Masala Powder

    Last Updated April 30, 2020. Published March 9, 2020 By Charla 10 Comments

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    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 brought kind again.

    spice in a dish with spoon

    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

    Close up of dry the masala

    Ingredients you will need

    • Onion granules: (or powder) I like to use a dehydrated version 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

    steps 1-2 toasting spices and adding ground spices to the grinder

    • 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.

    Half a bowl of rice pudding with raisins and cinnamon stick

    Other Spice Blends You May Like

    All Purpose Seasoning

    Seafood Seasoning Recipe

    Beef Stew Seasoning Mix

    Homemade Lemon Pepper Seasoning

    Homemade Sazon Seasoning Mix

    Creole Cajun Seasoning Mix

    Jamaican Curry Powder

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    masala surrounded by blue cloth

    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
    Cook Time: 5 minutes
    Total Time: 10 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
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

     

     

     

    « Cajun Chicken Breast with Zoodles (Low Carb + Paleo)
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Angela

      March 10, 2020 at 8:01 pm

      5 stars
      I think this sounds like a wonderful mix of spices. I will be brightening up my next fish dish with it!

      Reply
      • Charla

        March 10, 2020 at 8:50 pm

        Yay! Happy to have you on board Angela

        Reply
    2. Jill

      March 09, 2020 at 6:22 pm

      5 stars
      My kitchen smelled great when making this. Thanks for the recipe!

      Reply
      • Charla

        March 09, 2020 at 6:26 pm

        You are so welcome Jill

        Reply
    3. Elaine

      March 09, 2020 at 5:59 pm

      5 stars
      Masala powder is the powder that is never too much. And I love trying new recipes as each has something new to learn about. Can't wait to give yours a try!

      Reply
      • Charla

        March 09, 2020 at 6:13 pm

        Thank you Elaine

        Reply
    4. Kelly Anthony

      March 09, 2020 at 5:56 pm

      5 stars
      I love the idea of making my own masala powder without any of the added preservatives and the extra bonus is all the money I'll be saving as well.

      Reply
      • Charla

        March 09, 2020 at 6:13 pm

        It certainly is and thanks for commenting Kelly!

        Reply
    5. Pam Greer

      March 09, 2020 at 5:44 pm

      5 stars
      You have the best homemade spice blends!! I agree homemade is so much better than store bought and they taste so much fresher!

      Reply
      • Charla

        March 09, 2020 at 6:14 pm

        Thank you so much Pam! Nothing beats homemade spice blends

        Reply

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    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

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