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Fish Masala with Chutney and Rotla: A Flavorful Recipe for Seafood Lovers

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Spice up your life with our Fish Masala, Chutney, and Rotla! Get ready to dive into a world of flavors with our mouth-watering Fish Masala, tangy Chutney, and delicious Rotla!

Spice Up Your Life and Savor the Aromatic Delights of Fish Masala with Chutney and Rotla

Fish Masala with Chutney is a popular and flavorful dish that combines the bold flavors of Indian spices with fresh fish. This dish is typically made by marinating fish in a blend of spices, then cooking it until it is tender and flaky. The fish is then served with a tangy and spicy chutney, which provides a refreshing contrast to the rich and savory flavors of the masala.

Fish Masala with Chutney can be made using a variety of different fish, including snapper, tilapia, and salmon. Each type of fish has its own unique flavor and texture, which can be enhanced by the spices used in the masala. Some popular spices used in Fish Masala include turmeric, cumin, coriander, and garam masala. These spices not only add flavor to the dish but also have many health benefits, such as reducing inflammation and improving digestion.

Fish Masala with Chutney is a versatile dish that can be served as a main course or as an appetizer. It is perfect for entertaining guests or for a cozy dinner at home. The combination of spicy and tangy flavors makes it a crowd-pleaser, and the dish can be adjusted to suit different tastes by varying the level of spiciness in the chutney. Overall, Fish Masala with Chutney is a delicious and healthy dish that is sure to impress.

What is Fish Masala with Chutney?

Fish Masala with Chutney is a popular Indian dish that combines the flavors of spicy fish and tangy chutney. This dish is typically made with a variety of spices, including turmeric, coriander, and chili powder, which are mixed with the fish before cooking. The chutney is made separately and served alongside the fish as a dipping sauce.

The fish used in this dish can vary, but it is typically a white fish such as tilapia or cod. The fish is cut into small pieces and then coated in the spice mixture before being cooked. The spice mixture helps to give the fish a flavorful crust and also helps to keep it moist and tender.

The chutney used in this dish is typically made with a variety of ingredients, including cilantro, mint, yogurt, and lime juice. The chutney is blended together until smooth and then served alongside the fish. The tangy flavor of the chutney helps to balance out the spiciness of the fish and also adds a refreshing element to the dish.

Overall, Fish Masala with Chutney is a delicious and flavorful dish that is perfect for anyone who loves spicy and tangy flavors. It is also a great way to incorporate more fish into your diet, as it is a healthy and low-fat protein source.

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an image of Fish Masala, Chutney & Rotla Flatbread

Fish Masala with Chutney and Rotla

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  • Author: EsmeSalon
  • Prep Time: 60 minutes
  • Resting Time: 60 minutes
  • Cook Time: 60 minutes
  • Total Time: 3 hours
  • Yield: 810 servings depending on size 1x
  • Category: Indian Recipes
  • Method: Moderate
  • Cuisine: Indian


Spice up your life with our Fish Masala, Chutney, and Rotla! Get ready to dive into a world of flavors with our mouth-watering Fish Masala, tangy Chutney, and delicious Rotla! Don’t miss out! Give your taste buds an unforgettable treat today!


Units Scale

Fish Masala

  • 3 Tbsp. garlic
  • 1 Tbsp. ginger
  • 5 Tbsp. crushed chilies
  • 1/2 tsp black pepper
  • 1/4 tsp white pepper
  • 1/2 tsp peri-peri spice
  • 2 tsp ground dhania
  • 2 tsp ground Jeero (cumin seeds)
  • 1/2 tsp turmeric
  • Juice of half a lemon
  • Fine red chilies
  • 2 Tbsp. oil
  • 1 kg fish slices (I like redfish or hake)


  • 1 finely chopped onion
  • Ghee
  • whole Jeero (cumin seeds)
  • Curry leaves
  • Pinch of mustard seeds
  • 1/2 diced green pepper
  • 1/4 red pepper
  • 2 tomatoes
  • 1/4 cup tomato puree
  • Dash of Salt
  • 12 Tbsp. fish Masala
  • 12 Tbsps. Aamli pulp (Tamarind)
  • 1 green and red jalapeños
  • 2 big dish-up spoons of coconut milk


  • 2 1/2 cups maize meal.
  • 4 Tbsp. ghee
  • 1 & 1/2 tsp salt
  • 2 Tbsp. oil
  • 3 cups boiling water.
  • +-3 cups cake flour


Fish Masala

  1. Mix all ingredients up to and inclusive of 2 Tbsp. oil well. Add just enough water to make a thick paste.
  2. Sprinkle some salt on the fish.
  3. Add some of the fish Masala and coat it well.
  4. Add more lemon juice, mix, and let it marinate for a few hours.
  5. Sprinkle with flour and fry in med hot oil. it doesn’t have to be deep-fried.


  1. Braise the finely chopped onion in ghee with whole Jeero (cumin seeds), some curry leaves, and a pinch of mustard seeds till pale in color.
  2. Add finely chopped/diced green pepper and red pepper as well as the green and red jalapeños.
  3. Braise well then add the liquidized tomatoes, tomato puree, salt, fish masala, and the Aamli pulp (tamarind).
  4. Let this cook for a few minutes. Lower the heat and add some water and let it simmer.
  5. Add 1 tsp. brown sugar if it’s too sour.
  6. Lastly, add 2 big dish-up spoons of coconut milk (optional) and mix well.
  7. Add some of the fried fish and take it off the heat, then add cut-up green dhania (Coriander).
  8. Best served with either Basmati Rice or Rotla’s


  1. Put the maize meal in a dish, add the salt & ghee, then add the boiling water and mix well.
  2. Let it rest for about an hour, then add the oil.
  3. Mix through, then add the flour 1 cup at a time and knead well in between additions.
  4. It should be a nice soft roti dough-like consistency.
  5. Let this rest be covered for about an hour, then, break it into 6 or 7 pieces.
  6. Roll it out thick about 1.2 cm thick.
  7. Fry on a hot tawa. Lower heat.
  8. Fry on one side until it’s brownish, and flip it over.
  9. Add some melted ghee.
  10. Cook the other side until it has a brownish color, then add some ghee to that side as well.
  11. Turn once more and cook till done.


Created, Prepared, tried, and tested by Monowara from The Recipe Hunter: Tried  and Tested Recipes from Home Chefs


  • Serving Size: 1 bowl
  • Calories: 595
  • Sugar: 4.4 g
  • Sodium: 480.5 mg
  • Fat: 30.2 g
  • Carbohydrates: 46.3 g
  • Fiber: 5.8 g
  • Protein: 33.1 g
  • Cholesterol: 69.3 mg
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Rotla: A Traditional Gujarati Flatbread Made with Millet Flour

Rotla is a traditional Indian flatbread that has been enjoyed for centuries. It is a staple food in many regions of India, especially in the state of Gujarat. Rotla is made from a combination of millet flour and water, which is kneaded into a dough and then cooked on a griddle or tawa. The result is a soft and chewy bread that is perfect for dipping in curries or eating with vegetables.

Rotla is a popular food in Gujarat, where it is often served as a breakfast or snack. It is also a common food during festivals and special occasions. Rotla is typically served with a side of ghee or butter, which adds a rich and creamy flavor to the bread. Some people also like to sprinkle salt or sugar on top of their rotla for added flavor. Overall, rotla is a delicious and nutritious food that is enjoyed by many people in India.

What is Rotla?

Rotla is a type of flatbread that is popular in the Indian subcontinent. It is made from millet flour, which is known for its high nutritional value and gluten-free properties. Rotla is a staple food in many parts of India, particularly in Gujarat and Rajasthan, where it is commonly eaten for breakfast, lunch, and dinner.


The history of Rotla can be traced back to ancient times when millet was one of the primary sources of food for people in India. Millet was grown extensively in the arid regions of Gujarat and Rajasthan, where other crops could not grow. To make the most of this grain, people began to experiment with different recipes, and Rotla was born.

an image of Fish Masala, Chutney & Rotla Flatbread
Taste the Magic with Fish Masala, Chutney, and Rotla – A Trio Made in Culinary Heaven

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