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Basic Masala:

  • Canola oil 45.0 ml
  • Red onions 150.0 g
  • Garlic, chopped 15.0 g
  • Ginger 15.0 g
  • Green chilies, fresh 10.0 g
  • Coriander, seeds 3.0 g
  • Cumin, seeds 3.0 g
  • Fennel seeds 3.0 g
  • Curry Powder 5.0 g
  • Garam masala 3.0 g
  • Mustard, seeds 3.0 g
  • Fenugreek leaves, dried 1.0 g
  • Coriander leaves 20.0 g
  • Juice from half a lemon 0.5 pc

Tomato Masala Jam:

Masala Mayo:

Green Mango & Papaya Slaw:

  • Green mangoes, fine julienne 120.0 g
  • Green papaya, fine julienne 120.0 g
  • White Vinegar 15.0 ml
  • Salt 5.0 g
  • Sugar, white 40.0 g
  • Chili powder (adjust accordingly) 2.0 g
  • Coriander leaves, finely chopped 15.0 g

Avocado Herb Crust Fish:


  • Brioche Buns, sliced into half and lightly toasted 10.0 pc
  • Masala Mayo
  • Lettuce, leaves 150.0 g
  • Tomato Jam
  • Avocado Crusted Fish Fillet
  • Green Mango & Papaya slaw

In this recipe, we tried to veer away from the typical deep-fried fish used in sandwiches. Instead, we found a way to add a crispy texture by way of a herb-avo crust to hold it together and paired with a masala tomato jam, green mango, and papaya slaw to take heed to the abundant inspiration of South Asian flavours around us.



  1. Basic Masala:

    • In a hot sauté pan, add the oil and sweat the onions, garlic and ginger until fragrant.
    • Add the green chilies. Amount of chilies can be adjusted depending on the desired level of heat.
    • Add all of the dried spices to the pan and stir to combine evenly.
    • Add the Knorr Professional Tomato Pronto, followed by the fenugreek leaves and the coriander leaves.
    • Turn off the heat and add a bit of lemon juice.
  2. Chef’s Tips:

    • This masala can be used as is or transferred to a blender to make a smooth paste.
    • Make sure to use an industrial food processor to be able to grind the spices well. If it’s not available, replace the whole spice with grounded ones.
  3. Tomato Masala Jam:

    • Combine all of the ingredients in a heavy bottomed pan. Stir to combine and bring to a boil. The sugar will extract water from the tomatoes.
    • Turn down to simmer and cook for about an hour, or when the mixture has thickened, and it starts to look like a jam.
    • Taste and adjust seasoning. Add a pinch of salt to balance the taste. Let it cool and store in an airtight container in the chiller until ready to use.
  4. Masala Mayo:

    • Combine all the ingredients together in a blender and puree until smooth.
    • Taste and adjust seasoning.
  5. Green Mango & Papaya Slaw:

    • Combine everything in a bowl and let it macerate for a few minutes before use.
    • Taste and adjust seasoning. Store in the chiller until ready to use.
  6. Avocado Herb Crust Fish:

    • Combine the herbs and the avocado in a food processor. Blend until the mixture becomes a smooth buttery paste. 
    •  Transfer to a bowl and add the rest of the ingredients to form a dough.
    • Mix well by hand or a spatula.
    • Spread the mixture onto a parchment paper and cover with another parchment paper on top.
    • Using a rolling pin to flatten to desired thickness. Transfer to a tray and freeze until it hardens to a block. Best to freeze overnight.
    • When the avocado crust has solidified, slice them according to the size of the surface of the fish.
    • Season the fish fillets with Knorr Professional Far East Seasoning.
    • Place the cut crust on top of the fish. Gently pat to stick them together.
    • Sear the fish, crust side down.
    • After the fish has turned colour on both sides, place them on a tray and finish cooking them in a 175°C oven.
    • Keep the fish warm before assembling.
  7. Assembly:

    • To assemble the sandwich, spread both sides of the bread with masala mayo.
    • Place lettuce leaves on top of the bottom side of the bread, followed by a spoon full of tomato jam, Avo crusted fish and slaw.
    • Serve with fries tossed with Knorr Professional Far East Seasoning.