اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Baked Fish Masala

5/5
Oven-baked flaky fish baked with a spicy masala. Authentic Pakistani flavours will be guaranteed. Each bite will make your mouth burst with flavours. Serve this baked spicy fish masala with homemade naan and salad for a complete family dinner!
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[DISCLAIMER] I have significantly reduced my consumption of fish after watching a Netflix documentary called Seaspiracy (which I recommend that everyone watch). A 2021 film made about the true tragedies behind the seafood industry. This fish masala recipe was made prior to me watching this documentary. Due to this and other research I have undertaken I have now made the decision to limit my intake of fish. Although I have not entirely stopped eating it yet. This fish recipe was made prior to this decision.

Fish masala is a common Pakistani takeaway favourite. This oven-baked masala fish recipe is a healthy alternative to its deep-fried counterpart without having to compromise on flavour. A spicy grilled fish with a spicy fish marinade. This baked Tandoori fish is a well-loved classic Pakistani recipe that is popular amongst Pakistanis and non-Pakistanis alike. This simple, easy and effortless fish recipe is under an hour for a quick weeknight dinner. Prepared with simple spices in a creamy yoghurt marinade to flavour the fish keeps the masala fish soft and moist. The perfect starters recipe for any South Asian buffet.

A lot of my recipes for starters and appetizers involve deep frying or shallow frying. So, I thought I would share a recipe that is neither and a lot healthier. I have been trying to avoid frying food, because everyone in my family is not well and eating fried food will not help the situation.

This recipe does not take long at all and is EXTREMELY simple. There aren’t many ingredients required. Plus, there is NO marinating time at all. Plus, I recently found out that if you leave fish to marinate in an acidic marinade then this can cause the fish to break apart. This mixture is acidic, so I don’t usually marinate it.

 

Baked Fish Masala Recipe | How To Make Masala Fish Recipe | Spicy Fish Recipe | White Fish Recipes | Oven Fish Recipes | Baked Fish Recipes | How To Make Tandoori Fish Recipe | How To Make Fish Masala | Indian Fish Masala | Spicy Fish Masala Recipe |

 

The part that requires the most effort in this recipe is probably the peeling and crushing of the garlic cloves and ginger. I’m fine with that because I just force my two younger sisters to do it for me. Joke…not really.

Personally, I like to use white fish for this recipe. There are a lot of different types of white fish out there. I used Tilapia, but other common ones are cod, haddock, and halibut.

Whichever fish you want to use needs to be as dry as possible. What I usually do is pat them dry with a clean paper towel. HOWEVER, I recently learnt an AWESOME method from Dedra of Queenslee Appétit to help dry chicken wings. I refer to this in my honey BBQ chicken wings recipe. I thought I would try this method for the fish as well and it WORKED! So, what you do is you place the fish on to a baking rack then place in the refrigerator uncovered for 3 hours. Turn them over halfway to allow them to dry evenly on both sides and voila! You have your perfectly dry fish pieces. I know this method does take some time, so if you are in a bit of a rush you can stick to the much-loved method of a paper towel.

 

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I made this last week with some naan for dinner and it went down a treat. I’m not exactly the greatest fan of fish masala to be honest with you, but I did really like this recipe. It is considerably healthier than its deep-fried fish masala counterpart. I read somewhere that you should brine your fish in a saltwater solution as it helps to keep the fish moist and prevents it from drying out. I have never tried this, but I might try it to see if there is a difference in.

Top tip is that be sure that you don’t overcook the fish. You want the fish to be soft and moist. If you cook it for too long, then you just end up with a dry fish with burnt skin. This homemade fish masala is much better than those store-bought marinades because you know what you’re putting into it and the ingredients are all fresh. I am not going to lie to you I do occasionally use store bought marinades. They tend to be a hit and miss, so I much prefer making my own.

Serve this masala fish on a bed of lettuce, cucumbers and tomatoes with a side of spicy green chutney.

 

Baked Fish Masala Recipe | How To Make Masala Fish Recipe | Spicy Fish Recipe | White Fish Recipes | Oven Fish Recipes | Baked Fish Recipes | How To Make Tandoori Fish Recipe | How To Make Fish Masala | Indian Fish Masala | Spicy Fish Masala Recipe |

Baked Fish Masala

by Sadia Halimah Aziz
Oven-baked flaky fish baked with a spicy masala. Authentic Pakistani flavours will be guaranteed. Each bite will make your mouth burst with flavours. Serve this baked spicy fish masala with homemade naan and salad for a complete family dinner!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine Pakistani/Indian
Servings 3 servings
Calories 353

Ingredients
  

  • 600 g Whitefish/Machli
  • 3 tbsp Yoghurt/Dahi
  • 2 tbsp Tandoori Masala
  • 1 tsp Lemon Juice
  • 1 tsp Salt/Namak
  • 1 tsp Turmeric Powder/Haldi
  • 2 Garlic Cloves/Lehsan crushed
  • 1 inch Ginger/Adrak crushed
  • 2 tbsp Olive Oil for brushing on fish

Instructions
 

  • Pat the fish dry and set aside
  • In a large bowl add the yoghurt, tandoori masala, lemon juice, salt, turmeric powder, crushed garlic cloves and crushed ginger then mix until a thick paste forms
  • Add the fish and use your hands to rub the mixture all over the fish
  • Line a baking tray with foil and add the fish then brush the top of the fish with some of the olive oil
  • Bake at the top of preheated oven at 230°C/450°F/gas mark 8 for 15-20 minutes, flipping over halfway and brushing the top of the fish with the remaining oil
  • Your oven-baked fish masala is ready!

Video

Keyword dinner, fish, spicy

Sadia Halimah Aziz

The Aziz Kitchen | Food Blogger

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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