Fish Masala

A clean, six-spice curry base — built for fish, works for anything you'd cook in a tomato-and-onion gravy.

Most "fish masala" packs on a shelf list ten or twelve ingredients. Half of them are filler — salt, food starches, anti-caking agents, dehydrated onion or garlic substitutes. Once you remove those, what's actually doing the work in the pan is the same six or seven spices, every time. So that's what we put in the pack. No padding.

Six spices: chilli powder, turmeric, coriander, cumin, ginger, garlic. That's the whole list. No salt. No artificial colour. No anti-caking agents. No preservatives.

Built for the everyday Kerala fish curry — the kind where it's just onions, tomato, ginger-garlic, this masala, a sour note (tamarind, kudampuli, or yogurt), and a piece of fish. Equally good for prawn curry, egg curry, squid masala, or a quick vegetable fry-up.

Stone-ground and blended in small batches in Kerala. Single-source ingredients.

What's in it

Six spice powders, in approximate order of quantity:

• Chilli powder — the heat and the deep red colour
• Turmeric powder — for warmth, colour, and the antimicrobial / traditional medicinal value
• Coriander powder — the base every Indian curry sits on
• Ginger powder — for brightness
• Cumin powder — for the warm, earthy bottom note
• Garlic powder — for savoury depth

Best within: 12 months from packing. Store airtight, away from heat and direct light.