Fish lovers Ahoy! Mouth-watering Mirch Mach Masala!!

Buckle up because this one is Hot! Literally meaning chilli fish masala in Hindi; this dish is sure to eradicate the most stubborn of seasonal colds. A hot and tasty masala that it fresh and filling, it’s the perfect autumn supper!

This dish is full of tips and tricks which make it super easy to knock up after work; we are all very busy at the end of the day.

Preparation time: 10mins,

Cooking time: 30mins.

Serves around 4 people.


  • 4 x red snapper fillets
  • 1 x tbsp. of whole, ready mixed masala
  • 1 x red bell pepper
  • A dozen cherry tomatoes
  • 1 x can of chopped tomatoes
  • 1 x onion thinly sliced
  • 1 x tbsp. ginger paste
  • 1 x tbsp. garlic paste
  • 2 x tsp. hot chilli powder
  • 2 x tbsp. turmeric
  • 1 x tsp. cumin powder
  • 1 x tsp. coriander power
  • Salt and pepper to taste

Tips and Tricks:

  1. I only use frozen fish, less waste ,less cost. I tend to buy the big packs of frozen fish from Iceland and defrost them the night before and keep them in them in the fridge until needed.
  2. For everyday dishes I tend to use whole mixed masala, you can buy a big bag from your local Asian supermarket and some of the larger Tesco stores. This is a lot more economical than having a million different pots of spices. Whole masalas also come through better in the dish adding depth and fragrance.


Step 1:

Marinate your fish in a little salt and turmeric and leave for a few minutes, perhaps pour yourself a glass of wine :).  Return to your fish and flash fry in 1tbsp of the oil until the fish is nice and golden. Remove from the pan and place to one side for later.

Step 2:

Add the remaining oil and heat. Add the mixed masala and heat through until the aroma becomes apparent, add the sliced onion and cook until soft add the ginger and garlic paste and the rest of the spices and stir until fully mixed. Add the chopped pepper, cherry tomatoes and chopped tomatoes  and stir thoroughly and cook for a further 3 minutes.

Step 3:

Add a small glass of water, bring to the boil and reduce the head allowing the curry to simmer and reduce the liquid by 1/3.

Step 4:

Return the fish filets to the pan and cook for a further 5 minutess ensuring the fish is heated through, a squeeze of lemon and a sprinkle of chopped coriander brings this dish to a conclusion!



…And there you have it folks. A hot and healthy supper that will be sure to banish the seasonal sniffles.

2 Comments Add yours

  1. Sumith Babu says:

    Absolutely delicious!

    Liked by 1 person

    1. Caroline says:

      Thank you 😄I agree

      Liked by 1 person

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