Fish Masala (माछा मसला)

Price range: ₨ 40.00 through ₨ 8,000.00

Specially formulated for river fish and seafood, our Artisan Fish Masala balances pungent yellow mustard, wild timur, garlic, and citrusy spices. Completely eliminates fishy odors while creating a crisp, golden crust and rich, aromatic gravy.

Mustard & Timur Infused: Perfectly balanced for fresh river fish and fried delicacies.
Best For: Golden pan-fried fish, traditional Nepali fish curry (Macha ko Jhol), and fish chili.

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Pure River Delicacy

Artisan Fish Masala (माछा मसला)

Cooking fish requires a delicate, purposeful spice profile. Too heavy, and the delicate sweetness of the fish is lost; too light, and fishy odors linger. Our Fish Masala solves this with a traditional river-cooking formulation centered around stone-ground yellow mustard, roasted coriander, black pepper, and Himalayan timur.

The natural piquancy of mountain mustard and citrusy timur cuts effortlessly through fish oils, leaving you with clean, succulent meat and a deeply aromatic gravy.

Key Features

De-odorizing Spices: Mustard, ginger, and turmeric naturally neutralize strong fish odors.
Crispy Pan-Fry Coating: Clings evenly to fish skin for a gorgeous golden, crackling crust.
Zero Artificial Fillers: Pure whole spices that allow the natural sweetness of fresh fish to shine.

Fish Masala (माछा मसला) - Health Benefits

Culinary Suggestions

Crispy Tareko Macha (Fried Fish): Marinate fresh fish steaks with lemon juice, salt, mustard oil, and 2 tablespoons of Fish Masala for 30 minutes; shallow fry until crispy.
Macha ko Jhol (Fish Curry): Gently slide fried fish pieces into a simmering mustard-tomato gravy seasoned with this masala; garnish with fresh coriander.
Grilled Whole Fish: Rub inside and out with a paste of Fish Masala, minced garlic, and mustard oil before grilling over open coals.