Fish curry masala is made with an exotic combination of spices and herbs. It adds a rich and complex flavor to this traditional dish.
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In India, the use of fish curry masala can be traced back to the ancient Vedic period. During this time, fish was often spiced with various herbs and spices to enhance the flavor of the dish. In addition, Indian cooks began adding more spices to their dishes as they experimented with different flavors. This eventually led to the creation of fish curry masala.
It adds mild spiciness and tanginess to the Fish Curry. It also results in a wonderfully fragrant and flavorful dish.
It is used in fish-based recipes such as tikka, and curry as well as can be rubbed on fish before roasting.
- We handpick all the whole spices and dried herbs before they are blended in perfect proportions and ground together.
- We cold grind our spices to make sure their natural aroma and flavors are retained.
- All our Spices pass through Sterilization before being packaged and sold.
We get all our spices from the most authentic sources, working closely with local farms and following ethical practices.
Our spices go through 27 chemical and microbial tests before entering the processing unit.
All the chosen spices then go under a 7-day fumigation process to further get rid of any unwanted substances.
The spices are further cleaned and sorted with state-of-the-art machinery which includes Clean O Grader, De Stoner, Gravity Separator, Rare Earth Magnets, and Color Sorter.
We go a step further in our safety measures and clean and sort the spices manually, picking what the machines might have missed.
All our spices pass through Sterilization Plant which controls the microbial load in the spices before packing them.
We then pack and seal the freshness and flavors of the safest spices of India.
All our spices are powdered in cold grinding machines to retain their true aroma and nutrients.
Our Spice Blends are then curated by seamless mixing of our safest whole spices in the right proportions to get authentic flavors.
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