Homemade Fish Masala Powder
Learn how to make your own fish masala spice blend for all your South Asian seafood recipes.
Servings 4
Calories 32kcal
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