fish tikka masala recipe | indian fish recipes

fish tikka masala recipe
fish tikka masala recipe has been roughly adapted from the chicken tikka recipe that I shared earlier. fish tikka is often made at home, since it is so easy to make and is one of the most healthiest ways to consume fish.
 
To make fish tikka masala, first tikka is made and then they are dunked into the masala gravy. This recipe can be followed using any variety of large fish like salmon.
 
fish tikka can be made on tawa or in the oven. But the oven made tikka have a smoky flavor that adds flavor to the gravy as well.
 

step by step photos on making fish tikka masala below

frying onion tomato for fish tikka masalapuree fried onion tomato for fish tikka masalaboil puree add fish tikka masalaadding cooking cream to make fish tikka masala
 
more indian fish recipes on the blog
tawa fish fry
grilled fish
vanjaram fry
fish fingers
 

recipe of fish tikka masala below

fish tikka masala recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: side
Cuisine: Indian
Yield: 3
Ingredients (240 ml cup used)
Dry spices
  • Few pepper corn
  • 3 green cardamoms
  • 1 black cardamom (optional)
  • Very small piece of cinnamon
  • 4 cloves
  • 1 small bay leaf
Other ingredients
  • ¾ cup of chopped onions
  • 1 tsp ginger garlic paste
  • ¼ cup of chopped tomatoes
  • ⅛ tsp turmeric
  • 1 tsp red chili powder
  • Salt to taste
  • ½ tsp kasuri methi (dried fenugreek leaves)
  • ¼ to ½ tsp garam masala powder
  • 300 grams fish cubes
  • ¼ cup of milk cream or cashew milk
  • Oil as needed
Instructions
  1. Refer this post to make fish tikka.
  2. Heat oil in a deep pan, add the spices and sauté for a min
  3. Add the onions and very little salt, fry till they turn translucent. There must be enough oil for the onions to fry well.
  4. Add ginger garlic paste and fry for a min
  5. Add tomatoes, little more salt & turmeric, fry till the tomatoes turn fully mushy and dry
  6. Add red chili powder and mix well. Separate the black cardamom and bay leaf and set aside
  7. 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
  8. 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
  9. 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.
  10. Add in the cooking cream and stir.
  11. Let the fish rest in the gravy for at least 30 mins before you serve. Tastes good with roti, chapathi , naan or kulcha.

 

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