Meat Masala

Traditionally handmade Fish Masala is a vibrant, tangy, and aromatic blend specifically engineered to celebrate the delicate nature of seafood. Unlike heavy meat masalas, this blend is designed to be “bright” and “sharp,” cutting through the natural oils of the fish while enhancing its sweetness. Crafted with meticulous care, this masala is 100% pure, containing no chemicals, no synthetic preservatives, and no artificial colorants.

The Artisanal Crafting Process
A great fish masala must be antiseptic, aromatic, and acidic. Our traditional process ensures these three elements are perfectly balanced:

Sun-Curing for “Sharpness”: We use a specific blend of sun-dried red chilies and high-curcumin turmeric. The sun-drying process ensures the chilies retain their “zing” without the smoky heaviness found in oven-dried commercial spices, which is essential for the clean finish of a fish curry.

The “Micro-Roast” Technique: Fish spices like Mustard seeds, Fenugreek (Methi), and Coriander are highly sensitive to heat. In our handmade tradition, these are “micro-roasted” on a very low flame. This removes the raw bitterness of the fenugreek and activates the digestive enzymes in the mustard, creating a sophisticated flavor profile that supports the quick cooking time of seafood.

Slow-Grinding: Indus Traditional Fish masala is ground using low temperature grinding process through iron pounding machines which help retain natural properties. To preserve the citrusy notes of the coriander and the volatile pungent oils of the mustard, the spices are slow-ground. This prevents friction heat from damaging the delicate aromatics, ensuring that the masala smells fresh and “zesty” rather than dusty or flat.