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

Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

Add to cart

£6.50

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.

Loved by curry enthusiast globally

Verified curry lover

After so many years the quality of your products remains true. Thank you team Shemins!

Verified curry lover

Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

Verified curry lover

Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

Verified curry lover

Great service and products thanks

Verified curry lover

Brilliant fantastic selection of everything

Baked Masala Fish

Serves