Aachi Fish Curry Masala 100g

Tamarind, chilli and fish, and the smell that fills the stairwell.

• What: Masala blend for fish curry
• Pack: 100 g
• Brand: Aachi, Chennai, since 1995
• Best for: Meen kuzhambu and fish curry

What it is

Fish curry masala is built for the wet dish, not the fried one. It goes into tamarind and coconut to make meen kuzhambu, the sour red curry that wants a slow simmer rather than a quick fry.

Aachi Masala was founded in 1995 by A.D. Padmasingh Isaac in Chennai. The fish blends lean on chilli and tamarind rather than the warm whole spices that go into a meat masala. Choosing between the fish masalas? Fish curry masala for a kuzhambu with gravy; fish fry masala for the tawa; Nellore fish biryani masala when the fish goes in with the rice.

Tip: Add the masala to the tamarind water before the fish goes in, so the fish is not stirred to pieces.

Goes well with: Aachi Nellore Fish Biryani Masala 40g, Aachi Tamarind 500g, Aachi Madras Sambar Powder 100g

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