Fish Tikka Masala


Fish Tikka Masala
Fish Tikka Masala
The day I made the gorgeous Fish Tikka in Oven, we were not lucky enough to enjoy them as we had to go out suddenly for an urgent unexpected work. However, I could munch on few chunks and had to foil and duck the left over in the refrigerator. The next day, I prepared this Fish Tikka Masala and to my surprise it turned out to be too good and felt it is blog worthy.  I followed the usual chicken tikka recipe with a minor change. That is I had to grind the onion tomato mixture to get smooth gravy. I would suggest all fish lovers to try this. Today I prepared this again with tawa fried fish tikka. There was not much of a difference in the taste and appearance. Will update the pics shortly.


Fish Tikka Masala recipe
Fish Tikka Masala Recipe
Ingredients
Dry spices
Few pepper corn
4 green cardamoms
1 black cardamom
Very small piece of cinnamon
4 cloves
1 small bay leaf
Other ingredients
¾ cup of onions
1 tsp ginger garlic paste
¼ cup of chopped tomatoes
1/8 tsp turmeric
1 tsp red chili powder
Salt to taste (we have already used salt for making tikkas)
½ tsp kasuri methi (dried fenugreek leaves)
¼ tsp biryani masala powder (3/4 tsp of any garam masala)
3 fish tikka skewers (read how to make tikka here)
¼ cup of milk cream (I would suggest you to use this; else it will not taste good)
Oil as needed
Method
1.   Heat oil in a deep pan, add the spices and sauté for a min
2.   Add the onions and very little salt, fry till they turn translucent. There must be enough oil for the onions to fry well.
3.   Add ginger garlic paste and fry for a min
4.   Add tomatoes, little more salt & turmeric, fry till the tomatoes turn fully mushy and dry
5.   Add red chili powder and mix well.  separate the black cardamom and bay leaf and set aside
6.   Pour in some ice cold water in a mixie jar, add this cooked mix and grind to a smooth paste. Ensure that the mix is not hot before you run the mixer else it can wreck your mixie.  Alternately, you can cool the mix naturally and then grind
7.   Filter the grinded mix in the same pan; add the bay leaf and black cardamom. Add little water to bring it to the right consistency. Add kasuri methi and biryani masala powder. Bring this to a boil. Take care not to add too much water
8.   When the mix begins to bubble up, add the fish and the veggies from the skewer and let it cook for 3 to 4 mins on a medium flame. Overcooking can break the fish pieces as they are already cooked in the oven.
9.   Add in the cooking cream and stir.
Let the fish rest in the gravy for at least 30 mins before you serve. Tastes good with roti, chapathi , naan or kulcha
fish curry
fish curry
Note:
Tip: if your gravy becomes runny, add little melon seed or cashew paste to the gravy, it will add taste as well thicken the gravy

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