Masala Fish

  • on June 8, 2022

Masala Fish  curry is a Singaporean dish deriving from a hybrid of Indian and Chinese ethnic cuisines.The head of a red snapper is stewed in a curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.

Fish head curry was invented when a chef from the state of Kerala named M.J. Gomez living in Singapore wanted to bring South indian cuisine to diners. He started a restaurant called Gomez Curry, which was located at Sophia Road and eventually to 9 Selegie Road, both located within Rochor.

Masala Fish

Sukaina Nasser Mamado
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Fish Dishes
Cuisine Indian, South Indian
Servings 2


  • 1 kilogram(kg) fish(fillets or whole)
  • 2 tablespoon(tbsp) lemon juice
  • 3 tablespoon(tbsp) oil
  • Salt to taste 
  • 200 grams(g) peeled and sliced potatoes
  • 1 small tin of peeled/chopped tomatoes or 3-4 fresh tomatoes oil for frying(potatoes) 
  • 1 teaspoon(tsp) garlic paste
  • 2 teaspoon(tsp) coriander/cumin powder
  • 1/4 teaspoon(tsp) turmeric
  • 1/4 teaspoon(tsp) red chilli powder
  • 1/4 Salt to taste
  • 1 tablespoon(tbsp) lemon juice to taste 
  • 1 tablespoon(tbsp) tomato puree
  • 1 tablespoon(tbsp) oil


  • Clean the fish and rub in salt and lemon juice. Leave for 1/2hour
  • Mix together all the ingredients to make the paste
  • Apply some paste on both sides of fish and grill until fish is cooked
  • Fry the sliced potatoes and keep aside
  • Put-3 tablespoons oil in a trying pan and fry the tomatoes until almost dry
  • Add the remaining paste and fry
  • Add some water and mix well until sauce is well blended
  • Pour over the fish and potatoes
  • Sprinkle with coriander leaves before serving
  • Serve with parathas, rotlis or rotlas
Keyword curry, fish, masala
Article Tags:
· · ·
Article Categories:
Fish Dishes

Leave a Reply