Fish Tikka Masala Gravy Recipe
Fish Tikka Masala Gravy is a mouthwatering, rich and creamy dish that combines delicate pieces of fish in a flavorful, aromatic gravy. A staple in North Indian cuisine, this dish is perfect for a cozy lunch and pairs beautifully with naan, pickled onions, and beetroot raita. The aromatic blend of spices, coupled with the creamy texture of the sauce, makes this recipe an absolute delight. Let’s dive into the recipe for this flavorful fish tikka masala gravy!
Ingredients
| Ingredient | Quantity |
|---|---|
| Basa fish (cut into small pieces) | 2 fillets |
| Lemon juice | 1 tablespoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt and pepper | A pinch |
| Cardamom (Elaichi) pods/seeds | 1 |
| Bay leaf (tej patta) | 1 |
| Cumin powder (Jeera) | 1 teaspoon |
| Coriander powder (Dhania) | 1-1/2 teaspoons |
| Ginger garlic paste | 1 teaspoon |
| Red chilli powder | 1/2 teaspoon |
| Kasuri methi (dried fenugreek leaves) | 1 tablespoon |
| Lukewarm water | 1 cup |
| Fresh cream | 2 tablespoons |
| Onion (chopped) | 1 |
| Tomato (chopped) | 1/2 |
| Cashew nuts | 5 |
| Cloves (Laung) | 2 |
| Cinnamon powder (Dalchini) | 1/4 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 240 kcal |
| Protein | 25g |
| Carbohydrates | 12g |
| Fat | 10g |
| Fiber | 2g |
| Sodium | 150mg |
| Cholesterol | 40mg |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: High Protein, Non-Vegetarian
Instructions
-
Marinate the Fish:
Begin by marinating the fish pieces. In a bowl, combine the basa fish with lemon juice, salt, pepper, and turmeric powder. Toss the fish well to coat it with the marinade. Set aside for 30 minutes to allow the flavors to infuse. -
Prepare the Base Gravy:
In a pressure cooker, add chopped onion, chopped tomato, cashew nuts, cloves, cinnamon powder, and a little water. Cook the mixture under pressure for about 5-6 minutes until everything is softened. Once done, allow the pressure to release naturally. -
Grind the Gravy:
Transfer the cooked ingredients, including the water in the cooker, into a blender. Grind them to a smooth paste, ensuring the consistency is creamy and lump-free. -
Cook the Spices:
Heat oil in a kadai (Indian wok) over medium heat. Once the oil is hot, add the cardamom pods and bay leaf. Let them sizzle for a few seconds to release their flavors. Next, add the ground tomato paste to the pan and a pinch of salt. Stir the mixture well, cooking it until the raw smell disappears and the oil begins to separate from the masala. -
Add the Spice Powders:
Once the base gravy is ready, it’s time to add the spice powders. Stir in cumin powder, coriander powder, turmeric powder, and red chilli powder. Mix well, cover with a lid, and let the mixture cook for 5 more minutes, allowing the spices to bloom and integrate. -
Cook the Fish:
Add the marinated fish pieces into the gravy, along with salt to taste. If the gravy looks too thick, add 1 cup of lukewarm water to loosen it. Stir gently to ensure the fish pieces are coated with the gravy. Let it simmer on low heat until the fish is cooked through and the flavors meld together, about 10-12 minutes. -
Finish the Dish:
Stir in the fresh cream to make the gravy rich and creamy. Finally, sprinkle kasuri methi (dried fenugreek leaves) on top for a fragrant finish. Give it a gentle stir to mix the cream and kasuri methi evenly into the gravy. -
Serve:
Serve your delicious Fish Tikka Masala Gravy hot with naan, pickled onions, and beetroot raita to complete your meal. Enjoy this aromatic, creamy fish curry that’s sure to delight your taste buds!
Tips for the Perfect Fish Tikka Masala Gravy:
- Fish Selection: While basa fish is used in this recipe, you can substitute it with any firm white fish like tilapia or cod. The key is to choose a fish that holds up well during cooking.
- Kasuri Methi: This dried fenugreek leaf adds a unique flavor to the dish. If you don’t have it, you can omit it, but it’s worth adding for that authentic touch.
- Adjusting the Spice: If you prefer a milder dish, you can reduce the quantity of red chilli powder. Alternatively, add more to make the gravy spicier.
- Marinating Time: Marinating the fish is crucial to infuse the flavors into the fish pieces. If you’re in a hurry, you can marinate it for 15 minutes, but for the best results, marinate it for 30 minutes.
Variations:
- Vegetarian Option: Replace the fish with paneer (cottage cheese) for a vegetarian version of this dish.
- Tomato Paste: If fresh tomatoes aren’t available, you can use canned tomato paste. Adjust the quantities accordingly.
- Spicy Version: For a more intense spice profile, you can add green chillies or a dash of garam masala towards the end of cooking.
Conclusion:
This Fish Tikka Masala Gravy is a flavor-packed, creamy curry that’s a hit among those who love North Indian cuisine. The combination of fish with aromatic spices and creamy gravy is irresistible. Perfect for a lunch or dinner, this recipe pairs excellently with naan or rice, making it an ideal choice for your next meal. Enjoy the rich flavors of this delectable dish with family and friends!
