Everest Fish Curry Masala is a carefully blended spice mix crafted to recreate the vibrant, tangy and aromatic flavors of Indian coastal fish curries. The mix combines roasted and ground spices to deliver warm earthiness, moderate heat and a bright, slightly tangy finish that complements the delicate texture of fish and other seafood. Ready-to-use and consistent in flavor, this masala simplifies preparation of traditional Goan, Bengali, Malabar and other regional fish curries while also working well as a seasoning for prawns, crabs or grilled fish. It is designed to layer well with common curry ingredients such as onions, tomatoes, coconut milk or tamarind, helping home cooks achieve restaurant-style depth without needing to measure many whole spices.

How to use: For a basic fish curry, sauté onions and tomatoes (or gently fry grated coconut for regional styles), add 1 to 2 teaspoons of the masala per 500 g of fish along with salt and a souring agent like tamarind or lemon to taste, then add coconut milk or water and simmer until the fish is cooked through, usually 6–10 minutes depending on thickness. For a quick marinade, mix 1–2 teaspoons of masala with yogurt or oil and salt, coat the fish or prawns, rest for 15–30 minutes and then pan-fry, grill or bake. Adjust the quantity to your heat preference, add fresh curry leaves or chopped cilantro if desired, and store the container tightly sealed in a cool, dry place.