Fried Achari Masala Fish – The Spice Box Organics Challenge Part 1

Is there anything more invigorating than a food challenge to a cook?

A few months ago I was asked by the lovely Punam of Spice Box Organics HK if I would like to contribute some recipes to their website. The recipes had to contain a spice, which was not a problem as I regularly cook with spices.  I sent in my favourites – Preserved Kumquats in Rosewater and Vanilla Syrup, Olive Oil Black Pepper Pita Chips, Vanilla Rice Pudding with Cardamom and Rosewater, and Boozy Autumn Spice Cake.

When we met up in her shop last week, I couldn’t have been more delighted. Spice Box Organics HK have been established for two years and is HK’s only USDA certified organic shop. It is a veritable treasure trove of spices, flours, pulses, healthy-eating, gluten-free, paleo-loving enticements. There are wonderful, hand-carved, wooden boxes full of teas and spices for the festive season and beautiful, artisan chocolate bars of differing sizes. I spent a good 40 minutes browsing the shelves very carefully, mentally exclaiming “Ooo! They have coconut flour and wraps” or “Hurrah! Black chick peas at last!” like the food nerd I am, while outwardly trying to maintain a dignified air that Nigella would be proud of.

I was very happy with their prices too. Very affordable and on a par, if not slightly cheaper than items in City Super or Fusion.  Best of all, Punam tries to source locally as well, working with organic farms and co-operatives for home-grown products like kefir, coconut yogurt, fermented kombucha drinks and gluten free bread. Her teas, spices, flours and pulses she sources from India and she is particularly proud of her flavoured honeys, including Holy Basil (Tulsi) and Litchee, which come from a co-operative of female-only beekeepers in India.

As we chatted about the different products, Punam asked me how I would use certain ingredients in my cooking.  Punam’s cooking expertise lies in Indian cuisine and she regularly holds cooking sessions in her shop on Saturday mornings.  I was interested too, in using slightly more unusual ingredients and adapt to my style to make something healthy, exciting and tasty for my family to eat.

I was given:  Achari Masala spice – a pickling spice with an incredible tangy, slightly sour smell, black chickpeas (some of which I plan to sprout for salad), dried mace flowers, some Holy Basil honey and some dried figs.  I immediately thought of using the achari masala as a rub on meat, and remembered I had some frozen fish fillets waiting in my freezer.

This recipe is adapted from my trip to Penang, where i took a cooking class at the wonderful E & O Hotel, with the hotel chef Partiben. One of the most memorable dishes was the seared Fish Sambal.  I love spicy sambal, but I know my son would not. So I have adapted the recipe to use some of Spice Box’s wonderful Achari Masala instead for an exciting twist on plain fried fish recipes. Be warned! The achari masala is VERY spicy and tangy, so if your tolerance is low, limit yourself to a pinch. If you like it hot, a teaspoon or two is plenty!

By Sharon Maloney, Jasmine & Ginger

For Sharon Maloney’s Fried Achari Masala Fish recipe, please click here.