Fish is a big staple in our home and I try to make it at least once a week for the girls. This Fish Tikka Masala is a great way to incorporate fish and the Indian flavors. I actually was able to make it in 30 minutes which I was surprised about. There is a little multitasking involved but don’t worry, I’ll walk you through it.
What is Fish Tikka Masala? Tikka basically indicates that there are going to be pieces of meat that are either pan seared or tandoor baked. Before searing the fish, I first let it sit in lemon juice to tenderize the meat, then I marinate it in yogurt and spices for added flavor.
The Masala is a delicious tomato cream gravy in which the fish then simmers and becomes juicy and flaky. This gravy is great because it’s not super creamy, filled with flavor without being overpowered by heat.
As to the type of fish, I used salmon as it holds really well in the simmering sauce but you can also use Tilapia if Salmon is not available. But just as important as the fish is the sauce. If the sauce is not good, it doesn’t matter how well you seared your fish. There are some recipes that I want that texture and chunkiness however, this tikka masala is not it, so once the sauce is pretty much ready to eat, blend it down to a creamy texture with a hand blender.
Serve it up with some warm Naan or Rice and have yourself a delicious meal. From my kitchen to yours, I hope you enjoy this Fish Tikka Masala!
In a bowl, combine the fish cubes and lemon juice. Toss well and set aside for 10 minutes.
Meanwhile, in a wide saucepan, heat oil on a medium heat.
Add in bay leaf and let it cook for 1 minute.
Add in the onions and let it cook for 5-7 minutes until they are browned and slightly caramelized.
While the sauce is cooking, the fish tikka should be ready for the rest of the marinade. Add in the same bowl the remaining ingredients and mix well so all of the spices are properly mixed. Toss generously so that all of the fish is coated in the marinade. Cover and refrigerate for 15 minutes.
Returning to the the sauce, add in ginger and saute for 1-2 minutes.
Add in the turmeric, cayenne pepper, and coriander powder and mix well.
Add in the tomato paste and cook an additional 1-2 minutes. You'll notice the water separating just a bit. At this point, add in the tomato sauce and cashew butter. Mix well.
Reduce heat and cook for 4-5 minutes. Using a hand blender, blend down everything to a smooth, creamy texture.
Add in the water, lemon juice, cream, salt and garam masala. Mix well and let it simmer on low heat. If the sauce is too thick, add in water 1 Tbsp at a time. If it is too thin, let it simmer until is has thickened up a bit.
In a skillet, heat oil on medium flame. Add in the fish tikkas and let it cook about 3-4 minutes on each side to get a nice sear. Transfer them directly to the sauce.
Garnish with cilantro and serve hot with Rice or Naan and onion slices and lemon wedges.