Thursday, 27 June 2013

Fish Tikka Masala

Pin It Now!
Baked or grilled  fish chunks in a spicy and creamy masala sauce. Cooked fish tikka masala by using my own idea and it turned out the be utterly delicious, the part where I gave the coal smoke made this dish extremely delicious. For all fish lovers out there, this recipe is highly recommend by me. A spacial treat for your taste buds... 

fish masala


For Marinade:

½ kg boneless fish cubes
1 tbsp ginger garlic paste
1 tsp salt
1 ½ tsp red chili powder
1 tsp cumin seeds (roasted and crushed)
½ tsp coriander seeds (roasted and crushed)
2 tbsp lemon juice or vinegar
4 tbsp strained yogurt
2 tbsp lemon juice
1 pinch of  tandoori food colour
¼ tsp garam masala powder
2 tbsp oil

For Sauce:

2 medium Onions roughly chopped
1&1/2 tsp crushes Ginger
1&2 tsp crushed garlic
1 tsp red chili powder
1/2 tsp turmeric powder
3 large tomatoes roughly chopped
1/2 cup yogurt
1 tsp crushed cumin seeds
1/2 tsp Black pepper powder
3-4 green chilies (minced)
1/4-1/2 cup Cream
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/3 cup oil+2tbsp ghee (or butter)
1/2 tsp salt
a small piece of coal


1) Mix all the ingredients in a bowl and marinate the fish cubes, let it rest for an hour at least. Preheat the oven to 220 C.  Bake the fish for 10-15 minutes or until fish flakes, turning once or twice. You can also grill the fish cubes in a grill pan. 

2) Take a pan and boil tomatoes, onion and  ginger garlic along with 3 cups of water  until tomatoes and onion are fully tender, and you are left with 1/2 cup water, turn off the heat and let it cool down for some,  Blend it in a blender

3) Put oil and ghee in a large pan. Add the blended sauce in along with haldi, red chili powder, cumin seeds and fry till the raw smell of masala has gone, (adding a few splashes of water when needed) 

4) Next add 1/2 cup of yogurt, black pepper powder, chopped green chilies and salt, mix every thing together,  let it simmer for 10 minutes. 

5)  Add in the  cream, coriander powder and garam masala powder, give it a good stir, let it simmer for 5 more minutes.

6) Add the fish pieces to the sauce, simmer for five minutes and turn off the heat.

7) Put the coal over medium flame, wait until the coal is fully red and is covered by white ash. Put a small piece of aluminium foil in middle of the fish pieces. Place the burned coal over it and put 2-3 drops of oil on it. Seal the lid so that the smoke does not escape, keep aside for 5 minutes. 

6) Take the piece of coal out  dish out the fish tikka gravy in a serving dish and garnish it with freshly chopped coriander. It goes well boiled rice, naans or even parathas. 


If the sauce is too thick add 1/2 cup milk to it.

1 comment: