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Agri Masala: Fiery Seafood Masala - 100g

₹ 165 ₹ 132

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Centuries ago, standing knee-deep in a paddy field somewhere on the Western Maharashtra coast, an enterprising Agri kaki must have thought hard about how she could tie together the primary supplies her community had long traded in: fish, salt and coconut. And there emerged the... Read more

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Centuries ago, standing knee-deep in a paddy field somewhere on the Western Maharashtra coast, an enterprising Agri kaki must have thought hard about how she could tie together the primary supplies her community had long traded in: fish, salt and coconut. And there emerged the Agri Masala. Use this spice blend in any non-vegetarian dish, especially seafood, and watch it elevate to deliciousness.

Provenance

The word Agri comes from the Marathi term aagar for godown. Western Maharashtra’s Agri community owned grocery storehouses to stock fish, salt and coconut. The Agri Masala adds flavour and fire to their seafood preparations, and pairs wonderfully with rice. While each family devises its own masala recipe, we can confirm that ours constitutes 20 spices slow-roasted and ground assiduously to perfection.

About The Seller

Mother and daughter duo, Neelima Madhukar Naik and Snehal Pravin Naik, laid the foundation of Naik’s Konkan Food Bazaar way back in 2006. Neelima’s confidence in her long-perfected recipes combined with the highest quality of local ingredients fuelled their modest business providing Konkani food essentials including pickles, papad, flour and speciality products under one roof. 15 years later, the family business employs nine hardworking women and is run by her grandson Siddharth who takes utmost pride in his Aaji’s recipes and describes her as a relentless woman, who even at the age of 75 insists on making her own pickles and mixes.

Prep time: 15 mins
Cooking time: 45 mins
Serves: 3

Ingredients

5 Mackerel fresh fish
1 cup Semolina or rava (fine) to coat the fish
Oil for frying
Salt to taste

For the (saran) stuffing:
1 cup Dry or desiccated coconut, roasted
1 cup Fresh grated coconut
½ tbsp Lime juice
4 Triphala berries (optional)
1 tbsp White sesame seeds
½ tbsp Poppy seeds
½ tsp Turmeric powder
½ tbsp Red chilli powder
1 tbsp Agri Masala
1⁄2 tsp Garam masala
10 Garlic cloves
1 inch Ginger
½ cup Coriander leaves, chopped
3-4 Green chillies

For the outer masala mixture:
1 small bunch Coriander leaves
5 Green chillies
15 Garlic cloves
1 ½ inch Ginger
1 tbsp Lime juice
1.5 tbsp Red chilli powder
1 tsp Turmeric powder
Salt to taste

Instructions

Bangda is a healthy accompaniment, given the good Omega 3 fats in the mackarel, and is delicious when stuffed and fried to a crisp.

Recipe Credits:

Manda Bhoir

Home chef and food blogger

Follow her @gharcha_swaad

1.Clean the mackerel and rinse well in running water.

2.Mix lime juice, red chilli powder, turmeric powder and salt and rub this mix on to the body of the mackerel.

3.In a mixer, add half the coriander leaves, green chillies, garlic and ginger to make a fine paste. Apply this mixture to the mackerel so that they are all well coated. Set aside for 15 minutes.

4. Next, toast the sesame and poppy seeds in a pan on low flame. In a mixer, add the toasted sesame, roasted dry coconut, fresh grated coconut, garlic cloves, ginger, remaining coriander, green chillies and grind to make a paste for the saran or stuffing.

5.Heat five tablespoon oil in a pan, add Triphala berries. When they splutter, remove with a slatted spoon and discard. In the same oil, add the stuffing paste and fry till the moisture evaporates and it becomes nice and thick. Add lime juice, roasted poppy seeds, turmeric, red chilli, Agri Masala, and garam masala powder along with salt. Cook until oil separates and the masala looks dry. Let it cool.

6.Take a mackerel and open the pocket of its belly. Fill this with the cooked stuffing masala.

7.Roll each mackerel in a plate of semolina so that it is well coated. This will give it a crisp outer layer.

8.Heat oil in a non-stick pan, and shallow fry the mackerel in it, turning on both sides for 3-4 minutes until done.

9.Serve hot with Bhakri and Amti.

Prep time: 5 mins
Cooking time: 20 mins
Serves: 12 nos

Ingredients

250 gms Javla (tiny shrimp)
1 cup Onion, finely chopped
7-8 Green chillies, finely chopped
½ cup Coriander, finely chopped
2 tbsp Ginger and garlic, crushed
1 tsp Turmeric powder
2 tbsp Agri Masala
1 cup Gram flour or besan
2 tbsp lime juice
3 tbsp Rice Flour
Oil for frying
Salt to taste

Instructions

This is the Maharashtrian versión of shrimp cakes.

Recipe Credits:

Manda Bhoir

Home chef and food blogger

Follow her @gharcha_swaad

1. Clean the javla in water and drain.

2. In a bowl, combine onion, chilli, coriander, garlic, turmeric, lemon juice, Agri Masala, gram flour, rice flour and salt to taste. Add javla and mix again.

3. Make round, flat patties and shallow fry in oil using a non-stick pan until golden brown on both sides.

4. Serve hot with Amti Bhaat or dal and rice.

Prep time: 10 mins
Cooking time: 25 mins
Serves: 2

Ingredients

5-6 Fresh Bombil (Bombay Duck)
5 tbsp dry or desiccated coconut, roasted
3 tbsp Agri Masala
1 tsp Turmeric powder
5-6 Kokum petals
2 Green chillies
2 inch Ginger
15 Garlic cloves
5 tbsp Oil
1 bunch Coriander, finely chopped
Salt to taste

Instructions

This one is a favourite of the Koli and Agri communities and uses an eel fish that’s indigenous to Mumbai and the surrounding coast.

Recipe Credits:

Manda Bhoir

Home chef and food blogger

Follow her @gharcha_swaad

1.Take a mixer and make a paste of coriander, green chillies, ginger, garlic, and roasted dry coconut. Add a little water to make it smooth if needed.

2.Heat oil in a pan, add this mixture and fry well. Now add turmeric and Agri Masala. Fry till the oil separates from the pan. Drain out excess oil if any.

3.Now add kokum, a glass of water, salt and mix well. Boil this rassa or curry on high flame for at least five minutes and then reduce heat.

4.Very gently, slip the bombil into the pan. Sprinkle a little chopped coriander and give the pan a shake.

5. Turn up the heat and cook for 10 minutes. If you keep it any longer on the stove, the bombil will disintegrate.

6.Serve hot with steamed Kolam Rice or Tandlachi Bhakri, and Aaji’s Favourite Papads.

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  1.  Products supplied by us are available for shipping all across India. Products will be shipped within the stipulated time as stated in the shipping confirmation email unless we agree otherwise with you.
  2. For domestic shipments, the delivery time is 7 to 10 business days (from date of order). For international shipments, the delivery time is 15 to 20 business days (from date of order)
  3. We shall use our reasonable endeavours to meet any date agreed for shipment. Notwithstanding the foregoing, we shall not be liable for any losses, costs, damages or expenses incurred by you or any third party arising directly or indirectly out of any failure to meet any estimated shipping date.
  4. Shipping of the products shall be made to the shipping address specified in the Order and you shall make all arrangements necessary to take receipt of the products.
  5. Our courier will make all reasonable efforts to deliver the products to you. However if you are not residing at the contact address provided to us and/or have not made arrangements to take delivery of the products and/or the courier is unable to contact you for this purpose, your purchase will be deemed as “cancelled “ and payment refunded.
  6. Where the size/quantum of the products requires someone to be present at your address for delivery and you are not present, your placement of an Order authorises us to accept the signature of another person present at your address and deliver the products to them on your behalf or to leave the products in a safe place or with a neighbour.

      Customer Reviews

      Based on 3 reviews
      100%
      (3)
      0%
      (0)
      0%
      (0)
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      S
      Suchitra Shah

      Absolutely authentic masalas loved it ❤

      K
      Kritika Bansal

      I have become much more confident about seafood cooking, all thanks to Agri masala by Aazol. It helps me make the yummiest fish which is loved by everyone.

      K
      Khushi M.
      Just wow

      Adding this masala to seafood just cannot go wrong

      Agri Masala is made using Red Chilli, Coriander, Black Pepper, Black Mustard, Salt and Khade Masale which are locally-sourced and home-roasted to perfection!

      Aazol sources its Agri Masala from an Agri mother-daughter duo residing in Alibaug.

      Aazol's Agri Masala can be used to make any non-vegetarian dish, but it blends especially well with seafood!

      Yes, Aazol's Agri Masala is completely vegan!

      Yes, Aazol's Agri Masala is 100% gluten-free.

      Aazol's Agri Masala is made using natural spices, so you can be rest assured that it is free of any preservatives.

      Aazol's Agri Masala can easily last for 6 months, but owing to how tasty it is, we can guarantee you it won't stay on your shelf for so long!

      Customer Reviews

      Based on 3 reviews
      100%
      (3)
      0%
      (0)
      0%
      (0)
      0%
      (0)
      0%
      (0)
      S
      Suchitra Shah

      Absolutely authentic masalas loved it ❤

      K
      Kritika Bansal

      I have become much more confident about seafood cooking, all thanks to Agri masala by Aazol. It helps me make the yummiest fish which is loved by everyone.

      K
      Khushi M.
      Just wow

      Adding this masala to seafood just cannot go wrong

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