White Fish Butter Masala – Food Pharmacy

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White Fish Butter Masala

We love Indian food. In fact, we love it so much that it creates problems in our lives. Every time we decide to cook Indian, a dilemma arises – should we make Palak Paneer or Butter Masala?

Today, Butter Masala won, and this version with fish instead of chicken actually beats most traditional ones we’ve tasted. A wonderfully good, healthy and warming stew that is also easy to make a double batch of. In other words, it is a good idea to save this one for when you have dinner guests!

Just like in our Food Pharmacy classic Indian mango stew for the whole family, it is the cashew nuts in this sauce that make the stew extra creamy. Nuts and seeds have many associated health benefits so it’s a win-win.
In addition, this stew contains a large variety of spices, which is also an important part of the Nutrient Hunter Compass. The spice cabinet is always well stocked in a nutrient hunters home because almost all spices are packed with antioxidants, especially polyphenols (a strong antioxidant).


White Fish Butter Masala

  • By : Food Pharmacy
  • Servings : 4 1x



600 g optional white fish (eg cod loin or catfish) or halloumi cheese

1 Tbsp turmeric

2 Tbsp garam masala

2 Tbsp cumin

1 tsp salt the

juice from a whole lime


2 yellow onions, coarsely chopped

5 cloves garlic, coarsely chopped

1 tsp chili flakes

5 cardamom pods

2 cinnamon sticks

1 tbsp cumin

1 cm piece ginger, grated

50 g butter or coconut oil

3 red ripe tomatoes

½ cup water

½ cup natural raw cashews (preferably soaked)

1 Tbsp tomato puree

1/2 package fresh cilantro



Start by cutting the fish into cubes. Stir the marinade together and pour over the fish. Allow to marinate in the fridge for at least 1 hour. Heat coconut oil in a frying pan and fry the fish briefly. Transfer to a plate while you make the sauce.


Heat butter or coconut oil in a frying pan and fry the onion and spices quickly. Add the ginger and tomatoes. Let simmer for a few minutes. Pour it into a blender together with the nuts and tomato puree (remove the cinnamon sticks) and blend until smooth. Pour the sauce back into the pan and season with salt. Add the fish and simmer for 1-2 minutes. Serve with finely chopped cilantro and preferred toppings, such as wild rice, cooked sorghum or whole buckwheat.



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