INGREDIENTS
Fish Tikka Masala
Servings - 2 - 3
INGREDIENTS
Basa Fish - 500 grams
Yogurt - 270 grams
Lemon juice - 2 tablespoons
Ginger garlic pate - 1 tablespoon
Red chili - 1 1/2 tablespoons
Black pepper powder - 1/4 teaspoon
Turmeric - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Salt - 1 teaspoon
Chickpea flour - 1 1/2 tablespoons
Bell pepper - 140 grams
Onions - 70 grams
Oil - 45 milliliters
Black peppercorns - 1/2 teaspoon
Green cardamom - 3 pods
Cinnamon stick - 1 inch
Cloves - 4 pods
Bay leaf - 1
Onions - 120 grams
Ginger garlic paste - 1 tablespoon
Tomato - 180 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Water - 200 milliliters
Garam masala - 1/2 teaspoon
Dry fenugreek - 1/2 teaspoon
Fresh cream - 70 grams
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 500 grams basa fish, 270 grams yogurt, 2 tablespoons lemon juice, 1 tablespoon ginger garlic paste, 1 1/2 tablespoons red chili, 1/4 teaspoon black pepper powder, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder, 1 teaspoon salt, 1 1/2 tablespoons chickpea flour and mix all the ingredients well.
2. Add 140 grams bell pepper, 70 grams onions and mix it well.
3. Marinate for 2 - 4 hours.
4. Soak skewers in water for 30 minutes.
5. Skewer the fish and veggies.
6. Place it on a baking tray.
7. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes.
8. Remove it from oven and keep aside.
9. Heat 45 milliliters oil in a pan, add 1/2 teaspoon black peppercorns, 3 pods green cardamom, 1 inch cinnamon stick, 4 pods cloves, 1 bay leaf and stir well.
10. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.
12. Now, add 180 grams tomato and mix it well.
13. Saute the tomatoes for 5 - 7 minutes or until it turns soft and pulpy.
14. Add 1/2 teaspoon turmeric and stir well.
15. Add 1 teaspoon red chili, 1 teaspoon salt and mix it again.
16. Cook for another 3 - 5 minutes on low heat.
17. Remove it from heat and transfer it to a blender.
18. Blend it into a smooth puree.
19. Pour the blended mixture into a pan, add 200 milliliters water and stir well.
20. Bring it to a boil.
21. Add 1/2 teaspoon garam masala, 1/2 teaspoon dry fenugreek and mix it well.
22. Then, add the baked fish in it and mix it again.
23. Now, add 70 grams fresh cream and give it a nice stir.
24. Cook for 5 - 7 minutes on low heat.
25. Garnish with coriander.
26. Serve hot with roti or rice.