Baked Masala Fish

A masala is the mix of spices used in an Indian dish. In this fragrant fish marinade you’ll find lots of healthy and delicious spices like turmeric, cumin, coriander, ginger and garlic, all bringing a beautiful flavour to this sea bream we got from the excellent Camberly Fish Shop. A must visit if you live near!

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Gluten free

Shemin's Seafood Indian Curry Paste

Shemin’s Seafood Indian Curry Paste is a delicately spiced paste designed to enhance the natural flavour of fish and shellfish. Light, fragrant and gently warming, it creates beautifully balanced seafood curries.

(13)

Medium

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£4.75

Ingredients

2 tsp Shemin’s Turmeric Powder
4-5 tbsp lime, lemon or yuzu juice
Plus extra wedges to serve
1 tsp Shemin’s Chilli & Garlic Sea Salt or Sea Salt
100g Shemin’s Seafood Curry Paste
4 whole Sea Bream gutted, cleaned and scaled (your fish monger can do this for you)

How to make Baked Masala Fish

Pre-heat the oven to 200°C / 180 Fan / 400°F / gas mark 6.
Make 2-3 diagonal cuts on the flesh of each side of the bream.
Mix Shemin’s Turmeric Powder, lime, lemon or yuzu juice and salt.
Rub the turmeric marinade all over the fish, making sure to get it into the cuts and a little into the cavity of the fish. Cover and chill to marinade for about 20min – 2 hours.
Rub Shemins Seafood Curry Paste over each fish (inside and out) and loosely wrap individually in a double layer of foil. Scrunch together the foil to make a tent, leaving space for the fish to steam.
Put the parcels on a baking tray and roast for 20-30 mins until cooked through and the flesh comes away easily from the bone when teased with a fork.
You can scrunch the foil together and serve as parcels so that the aromas waft out when opened or transfer on to a platter. Serve with lime or lemon wedges, and garnish with coriander and chilli. This recipe is also delicious with basmati rice.

Tips

Tip: You can also use any firm white fish with this recipe, like Hake Fillet, Sea Bass or Cod Fillet. If you are using fillets, the baking time will be about 12-15 mins or until flaky and cooked through.

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

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This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

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Love your various spice mixes, unfortunately my local supplier has stopped stocking your products, so having to order online Website and ordering was easy

Baked Masala Fish

Serves