Fish Tikka Masala

I cooked this delicious fish tikka masala for our Saturday lunch to serve with white rice and a stir fry French beans. It was indeed a satisfying lunch which Dandelions enjoyed much. It's creamy,tangy and a spicy which cam goes well with paratha or roti. I used karam podi seasoning for the vibrant colur, you may replace karam podi with Kashmiri chilly powder.

As usual, adjust the spiciness according to your preferences. Since, i love spicy stuff the heat was just nice for me. For richer gravy, sour cream is another option to substiture yogurt. I used cod fish for the recepi, talapia or seabass will do too. Any white fish will work good for this yummy fish tikka masala.

The fish are well coated with masala and the frying method enhance the texture and taste. Since, the marination and masala use for cooking the fish are same, the flavor are top notch. Do give it a try and enjoy.

For Marination

500g cod fish, cut into 1 inches

4 tbsp seafood masala/ fish curry powder

1/2 tsp karam podi seasoning/Kashmiri chilly powder

2 tbsp lemon juice

1 1/2 tsp garam masala

1 1/2 tsp cumin powder

1 1/2 tsp coriander powder

1/2 tsp turmeric powder

3/4 cinnamon powder

3/4 cardamom powder

1 1/2 tsp ground blackpepper

2 1/2 tbsp plain yogurt

1 1/2 ginger,crushed

1 tsp salt

For Masala

200 ml tomato puree

1/2 tsp green chilly paste

2 medium onion,chopped

6 cloves garlic,chopped

1"inch ginger,chopped

2 tbsp plain yogurt

1/2 tsp red chilly flake

1 1/2 tsp cumin powder

1 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp chilly powder

1 tsp dried fenugreek leaves

1/3 tsp ground black pepper

4 tbsp milk

Salt to season

1/2 tsp lemon juice

2 tbsp chopped coriander leaves

4 tbsp ghee

2 tbsp vegetable oil

Methods

In a large bowl, add all the ingredients listed under "For Marination". Mix well and add the fish. Coat the fish well with marination and set aside for 25-30 minutes.

In a pan,add ghee and oil. Fry the marinated fish for 2 minutes on each sides. Keep aside.

On the same pan, fry the cumin seeds till splutters. Add onion and fry till golden.

Add green chilly paste,ginger and garlic. Saute for 2 till fragrant.

Add the tomato puree and leftover marination. Cook on low heat for 8-10 minutes.

Add chilly flakes,red chilly powder,coriamder powder,cumin powder and turmeric. Saute for 5 minute.

Increase heat on high and season with salt,pepper,garam masala and dried fenugreek leaves. Cook for 2-3 minutes.

Add yogurt and milk. Stir and cook for another 1 minute.

Add the fried fish and cook for another 3 minutes or till fish done.

Sprinkle with coriander leaves and lemon juice. Switch off the flame.

Serve hot with rice or roti.