Fish Masala100g
Flavourful fish masala, built for the pan.
Ingredients
Ground carom, ground garlic, red chilli powder, ground cumin, ground ginger, cornflour, ground coriander, salt
May contain traces of tree nuts, milk, peanuts, mustard and gluten due to manufacturing processes.
Nutrition (per 100g)
- Energy
- 790 kJ / 188 kcal
- Fat
- 7.7g
- of which saturates
- 1.6g
- Carbohydrate
- 37.9g
- of which sugars
- 9g
- Fibre
- 16.7g
- Protein
- 8.6g
- Salt
- 2.8g
Shelf & Storage
Store in a cool, dry place away from direct sunlight. Best within 12 months of opening. Suitable for all dietary lifestyles: vegetarian and vegan.
Pack size: 100g.
Score the fish, press this in, give it twenty minutes, fry. Fish Masala is a carom-led dry marinade with the crust built in, and it turns a plain supermarket fillet into the crispy, lacquered fish people queue up for.
Fish is the easiest thing in the kitchen to under-season and the easiest to ruin trying. This packet solves both directions at once: bold enough to matter, balanced enough that the fish stays the point.
The label, decoded
Carom seed, ajwain if you grew up calling it that, is the spice South Asian cooks reach for when fish is involved, sharp and thyme-like, cutting straight through richness. It's the reason this tastes like fried fish from a proper place and not like curry powder on cod.
Behind it: garlic and ginger doing the backbone work, red chilli holding it at a confident medium, cumin and coriander rounding it out. Then the clever bit, cornflour, milled right into the blend. That's your crust. Where other marinades need a separate dredge to crisp, this one carries its own, so the coating fries to a thin, golden shell that cracks when you cut it. Salt's already in there too, measured for the job, so the packet is the whole seasoning station.
How to use fish masala powder
It's a dry marinade, and the routine takes two minutes of effort. Pat the fillets dry, score them, press the blend on generously, and rest for twenty minutes so it grips. Then fry in hot oil until deep gold. One 100g pack handles about 500-600g of fish, dinner for the family.
No pan of oil? Brush the coated fish with oil and give it 12-15 minutes in a 200°C oven, or 10-12 in the air fryer. Less shatter, same flavour, lighter Tuesday.
Past the fillet
Prawns take to it brilliantly, tossed and grilled hot and fast. Paneer or halloumi, dusted and pan-fried, makes a vegetarian version that disappears just as quickly. And cut into strips, coated and fried, it makes goujons that make fish fingers look like they've given up.
The full method, which fish to buy, and the trick to frying without sticking are all on the Fish Masala recipe page.
Not sure where to start?
Every Roosma blend is built around a recipe. We've written it out step by step, so the guesswork is already done.