Name: Grilled Masala Fish (Pakistani Style)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 500 grams fish fillets (rohu, pomfret, tilapia, cod, or any firm fish); 1/2 cup thick yoghurt; 1 tbsp lemon juice; 1 tbsp ginger paste; 1 tbsp garlic paste; 1 tsp red chilli powder; 1 tsp paprika (for colour); 1/2 tsp turmeric; 1 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp garam masala; Salt to taste; 1 tbsp oil or melted butter (for brushing); 1 pinch ajwain (carom seeds) for authentic flavour (optional)

If you’re looking for a light but flavour-packed meal, Grilled Masala Fish is the answer. It's a popular choice in Pakistani homes, especially in Karachi where fresh fish meets bold masalas and smoky grills. At Anjee’s Kitchen, we’re keeping it simple. This recipe uses a quick marinade made from common pantry spices and yoghurt, and works with any firm white fish — whether you're using a grill, a frying pan, or even an oven. It’s healthy, satisfying, and ready in under 30 minutes.

Grilled Masala Fish (Pakistani Style)

Spicy, juicy, and full of smoky flavour, this grilled masala fish is quick to prepare and perfect for weeknight dinners or BBQ nights.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course BBQ & Grilled

Cuisine Pakistani

Servings 2 people

Calories 320 kcal

Ingredients

500 grams fish fillets (rohu, pomfret, tilapia, cod, or any firm fish)
1/2 cup thick yoghurt
1 tbsp lemon juice
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chilli powder
1 tsp paprika (for colour)
1/2 tsp turmeric
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
Salt to taste
1 tbsp oil or melted butter (for brushing)
1 pinch ajwain (carom seeds) for authentic flavour (optional)

Instructions

Step 1: Marinate the fish

In a bowl, mix yoghurt, lemon juice, ginger, garlic, and all spices.
Coat the fish well on both sides. Cover and marinate in the fridge for at least 30 minutes, or up to 2 hours.

Step 2: Cook the fish

Option 1 – Grill or BBQ:

Preheat the grill to medium heat. Brush fish with oil.
Grill for 5–6 minutes on each side until cooked through and slightly charred.

Option 2 – Oven:

Preheat oven to 200°C (fan 180°C). Place fish on a baking tray lined with foil.
Bake for 12–15 minutes. Broil for an extra 2–3 minutes if you want some colour.

Option 3 – Frying Pan or Grill Pan or Tawa:

Heat oil in a non-stick pan. Cook fish for 4–5 minutes per side until golden and flaky.

Step 3: Serve

Serve hot with lemon wedges, salad, and imli chutney.

Notes

Use thick fish fillets or whole cleaned fish for best results.
Don’t skip the yoghurt — it helps tenderise the fish and carry the spices.
Marinate longer for deeper flavour, especially with stronger fish like pomfret or mackerel.

Q: Can I use frozen fish?

Yes, just make sure it’s fully defrosted and patted dry before marinating.

Q: Is this dish spicy?

It has moderate heat. Reduce red chilli powder to make it milder.

Q: What sides go best with grilled masala fish?

Jeera rice, paratha, naan, or a light kachumber salad are all great options.

Q: Can I make this with salmon?

Yes, though salmon has a strong flavour. Adjust spices to taste and reduce cooking time slightly.