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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.
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 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

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