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Recipes · Curry

Fish Tikka Masala

Curry · Diabetic Friendly · Fish · High Protein · Indian

★★★★★

Fish Tikka Masala
Prep 1 hour
Cook 25 minutes
Serves 4 + author

Ingredients

To marinate

  • 1 lb fish cubed (about 450 grams)
  • ¾ teaspoon red chili powder
  • ½ to ¾ teaspoon GARAM MASALA
  • ⅛ teaspoon turmeric

½ teaspoon GINGER GARLIC PASTE

  • 1 tablespoon lemon juice
  • 1 to 2 tablespoon greek yogurt (thick curd)
  • ½ teaspoon salt (adjust to taste)

For gravy

  • 1½ tablespoons Oil as needed

½ teaspoon cumin (optional)

  • 2 green cardamoms (optional)
  • 1 cup onions chopped or cubed (1 large)
  • 1 teaspoon GINGER GARLIC PASTE
  • ½ cup tomatoes , chopped (2 medium)
  • ⅛ teaspoon turmeric
  • ½ to ¾ teaspoon red chili powder

½ to ¾ teaspoon GARAM MASALA

  • 1 teaspoon coriander powder (optional)

¼ to ½ teaspoon salt to taste

  • ½ teaspoon dried fenugreek leaves (kasuri methi) (optional)
  • ¼ cup cream or (cashew milk made by blending 12 cashews)

Directions

Making gravy

  1. Heat oil in a deep pan, then add the cumin and cardamoms.
  2. When the spices sizzle, add the onions and very little salt.
  3. Sauté until they turn translucent. Then sauté ginger garlic for a minute.

Add ginger garlic paste and fry for a min.

  1. Then add in the tomatoes & turmeric. Sauté till the tomatoes turn fully mushy.
  2. Add red chili powder and sauté for 2 minutes till the raw smell goes away.
  3. Blend this with ¾ cup water to a smooth mixture. If using a blender, then cool this completely & then blend.
  4. Pour this back to the same pan. Then pour ½ to ¾ cup water and add garam masala.
  5. Cook this until the gravy thickens and you see some traces of oil over it.
  6. Stir in the cream and kasuri methi. Taste it and adjust salt if needed.

Making fish tikka masala

  1. Meanwhile, mix together all the ingredients mentioned for fish. Smear this over the fish and rest for 5 to 6 mins.
  2. Heat a nonstick pan with 1 tablespoon oil and place the fish over the pan. Fry the fish on both sides until golden and the marinade is cooked well. Alternately you can also thread the fish on to skewers and grill them in a preheated oven at 370 F or 190 C for 12 mins. Move to the top rack and grill or broil for another 3 to 4 mins.
  3. Ensure the fish is cooked through and slightly charred to get the right flavors.
  4. Transfer the fish along with any juices or oil left in the pan to the tikka masala gravy.
  5. Let the fish rest in the gravy for at least 30 mins before you serve. Sprinkle coriander leaves. Serve gently as the fish turns delicate after resting.
  6. Serve salmon tikka masala with roti, chapathi or butter naan

Notes

You can skip the whole spices like cumin and cardamom in the recipe. You can also add a bay leaf to the tempering if you like the flavor.

Do not leave the fish for too long in the marinade otherwise it will break & turn mushy.

You can add use half bell pepper and half diced onion (layers separated) to the marinade. Grill these on a high flame on the pan or in the oven. These lend a unique aroma to the dish.

You can also smoke the final dish for that authentic smoky flavor.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

Nutrition

Saturated Fat 5g Cholesterol 77mg Sodium 516mg Potassium 442mg Carbohydrates 6g Fiber 2g Protein 24g Vitamin C 6mg Calcium 38mg Iron 1mg