Fish Masala
Delicate fish, powerful soul
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Is the fish fried before adding to the masala?
Yes, the fish is often lightly marinated and pan-fried to hold its shape before being coated in the masala.
Is it a boneless preparation?
We typically use boneless fish fillets for this specific dish.
How thick is the sauce?
It is a thick, semi-dry preparation meant to coat the fish.
Does it have a strong fishy smell?
No, the robust spices and fresh ginger-garlic completely neutralize any overwhelming fishy odors.
What pairs best with Fish Masala?
It is delicious with tandoori roti or naan.
About Fish Masala
Fish masala is the drier, North Indian counterpart to a coastal fish curry. Where the curry keeps the fish near its natural state in a thin gravy, the masala treatment, common across Punjab and the north, coats firm pieces of fish in a thick, well-spiced onion-tomato base and is eaten with bread rather than rice. It is the seafood version of the same masala idea that runs through much of North Indian home cooking.
For this dish we use boneless fish fillets, lightly marinated and pan-fried first so they hold their shape and do not break up later. They are then folded into a thick, semi-dry masala of onion and tomato with ginger and garlic, red chilli and ground coriander, the spices ground fresh each morning here rather than bought ready-made. The fish is added near the end so it stays in clean pieces. The fish itself is bought daily from Makro, so it is never frozen, and the robust ginger-garlic and spice keep any fishiness in check. The kitchen is halal-friendly with no pork and no alcohol used in the cooking, and the chef, trained in Uttarakhand, can take the heat down for milder palates.
It is drier and noticeably spicier than our Fish Curry, the masala clinging to each boneless piece rather than pooling as gravy, with a deep tomato-and-chilli warmth and fresh coriander over the top. Because it is boneless, it is the easier of the two to eat.
Serve it hot, finished with chopped coriander, alongside tandoori roti or naan to scoop up the thick masala. It also sits well next to jeera rice and a cooling raita as part of a larger spread.
The dining room seats 30-40 across two styles — standard tables and Dastarkhan-style floor seating. Quiet on weekday lunches, busy from 7 PM. Visit BHARAT →
See also: the Main Course - Non Veg menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.