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Sakthi Fish Fry Masala 200 g

 2,39 incl. VAT

Fish Fry Masala from Sakthi is a delicious spice mix to marinate or season fish and then fry the fish.

Out of stock

Ordered before 15:00, shipped today
Free* shipping from € 49
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SKU: 242910420Category: Herbs, MasalaBrand: Sakthi

Packaging

Weight: 200 g

Nutrition value per 100 g

Energy:

1390 kJ

Calories:

332 kcal

Fat:

12 g

Of which saturated:

4 g

Carbohydrates:

44 g

Of which sugars:

4 g

Protein:

12 g

Dietary fibre:

12 g

Salt:

15.6 g

Sodium:

6228 mg

Sakthi Fish Fry Masala 200 g

Characteristics

100% plant based

100% natural without additives

Vegetarian

High dietary fiber content

A source of protein

Fish Fry Masala from Sakthi is a delicious spice mix to marinate or season fish and then fry the fish.

Ingredients

Chili, salt, cumin, garlic, ginger, aniseed, cinnamon, cloves, lentils, pepper.

Explanation ingredients

Cumin: gives a nutty and peppery taste to dishes. Can be used in, for example, curry or chili.
Ginger: has an intense pungent taste. Can be used in, for example, desserts, bread or biscuits. In India it is widely used with fish.
Clove: gives a herbaceous and spicy taste to dishes.
Cinnamon: can be used with both spicy and sweet dishes due to the wonderfully warm and sweet taste.

Allergen info

This product is packaged and / or stored in a company that also processes products containing wheat, nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulphite, fish and molluscs. Despite all precautions, this product may contain traces of these allergens.

Storage advice

Store in a cool and dry place. After opening, transfer contents to an airtight container. Shelf life up to 2 years after production date. Perishable after opening.

Preparation

  1. Make a paste of 50 grams of Fish Fry Masala with water and lime juice.
  2. Spread the paste on 1 kg of fish pieces and let it marinate for over 2 hours.
  3. Then you can fry the fish in hot oil, no need to add salt.

Tip: This masala can also be used to prepare yam and chips.

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