FISH FRY MASALA

Star Anise, Black Pepper, Cloves, Coriander Powder, Poppy Seeds, Sesame Seeds, Cumin Seeds, Garlic Powder, Onion Powder, Salt, Cubeb, Dry Ginger Powder, Mace, Black cardamom, Red Chily, Malabar Mace, Cinnamon Buds, Cinnamon Sticks, Rock Flower, Edible oil.

For a standard1 kg batch of fish, provide these clear steps to help your customers achieve professional results:

1. Preparation: Clean 1 kg of your preferred fish and pat dry thoroughly to ensure the masala sticks.
2. The Marinade: In a bowl, mix 20g to 50g of JMG Fish Fry Masala with 1–2 tablespoons of lemon juice or vinegar to form a thick, smooth paste.
3. Note: Since JMG typically contains salt and aromatics, advise customers not to add extra salt or ginger-garlic paste unless they prefer a more intense flavor.
4. Coating: Rub the paste evenly over the fish pieces and into any slits. Let it marinate for at least 30 minutes to 1 hour for the flavors to penetrate.
5. Frying:Shallow Fry: Heat oil in a pan on medium heat. Fry for 3–4 minutes per side until golden brown and crispy.Air Fry: For a healthier 2025 option, cook at 200°C for 12–15 minutes, spraying lightly with oil.