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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.
Course Extra
Cuisine Asian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 32kcal
Author Charla


  • Spice blender


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


  • 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


  • 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.


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