salmon tikka masala

Tikka masala combines two iconic Indian dishes: makhani and tandoori. This easy recipe uses Salmon instead of chicken for an impressive bold curry

Salmon Tikka Masala

lemon juice (freshly squeezed)

ginger (grated)

garlic (minced)

Kashmiri red chili powder

garam masala

turmeric

salt

salmon

neutral vegetable oil

yellow onion (finely diced)

tomato puree

½ teaspoon garam masala

water

heavy cream

fenugreek leaves

To make the marinade: In a stainless-steel bowl that will fit in the Instant Pot, combine the lemon juice, ginger, garlic, chili powder, garam masala, turmeric, and salt and stir to mix.

Add the salmon to the marinade and turn to evenly coat with the spices. Set aside.

Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until the onion turns translucent about 5 minutes. Cover the pot with a glass lid (or another nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the tomato puree, chile powder, turmeric, and garam masala. Press the Cancel button to turn off the Instant Pot. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.

Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bottom. Place the bowl of salmon on the rack.

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.

Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and, wearing heat-resistant mitts, remove the bowl of salmon to a trivet and remove the rack.

Stir the heavy cream into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well. Select the high Sauté setting and carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated through, 2 to 3 minutes. Press the Cancel button to turn off the Instant Pot.

Spoon the curry onto plates and serve the rice, naan, and lemon wedges alongside.

https://content.jwplatform.com/videos/lfLHNeac.mp4

NEW_SALMON TIKKA MASALA.mp4

Tikka masala combines two iconic Indian dishes: makhani and tandoori. It is essentially tandoori-spiced meat in a makhani sauce. And it turns out that making it in the Instant Pot is so much easier and just as tasty as making it on the stove. Salmon holds up to the layers of spice and retains its shape in the sauce. A splash of heavy cream rounds out this sharp and spicy curry.

Instant Pot Salmon Tikka Masala Recipe {Pressure Cooker}

Lemon juice (freshly squeezed)

Ginger (grated fresh)

Garlic (minced)

Garam masala

Ground turmeric (Haldi powder)

Kosher salt

Salmon fillet (skinless,

Oil (neutral)

Yellow onion (finely diced, about 1.5 cups)

Tomato puree (canned)

Water

Heavy cream

In a stainless-steel bowl that will fit in the Instant Pot, combine the lemon juice, ginger, garlic, chili powder, garam masala, turmeric, and salt and stir to mix.

To make the marinade:

Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until the onion turns translucent, about 5 minutes. Cover the pot with a glass lid (or other nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the tomato puree, chili powder,&nbsp;turmeric, and garam masala. Press the Cancel button to turn off the Instant Pot. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.

To make the curry:

Salmon tikkas in creamy and spicy delicious tikka masala gravy. Serve it with rice or naan.

Fish tikka masala

lb fish (cubed (about 450 grams) (any large variety))

red chilli powder

ginger garlic paste

lemon juice

greek yogurt ((thick curd))

salt ((adjust

cumin ((optional))

green cardamoms ((optional))

onions

tomatoes (, chopped (2 medium))

red chili powder

coriander powder ((optional))

½ teaspoon dried fenugreek leaves

cream (or (cashew milk

Heat oil in a deep pan, then add the cumin and cardamoms.

When the spices sizzle, add the onions and very little salt.

Saute until they turn translucent. Then saute ginger garlic for a minute.

Add ginger garlic paste and fry for a min.

Then add in the tomatoes &amp; turmeric. Saute till the tomatoes turn fully mushy.

Add red chili powder and saute for 2 minutes till the raw smell goes away.

Blend this with ¾ cup water to a smooth mixture. If using a blender, then cool this completely &amp; then blend.

Pour this back to the same pan. Then pour ½ to ¾ cup water and add garam masala.

Cook this until the gravy thickens and you see some traces of oil over it.

Stir in the cream and kasuri methi. Taste it and adjust salt if needed.

Making gravy

Meanwhile, mix together all the ingredients mentioned for fish. Smear this over the fish and rest for 5 to 6 mins.

Heat a nonstick pan with 1 tablespoon oil and place the fish over the pan.  Fry the fish on both sides until golden and the marinade is cooked well. Alternately you can also thread the fish on to skewers and grill them in a preheated oven at 370 F or 190 C for 12 mins. Move to the top rack and grill or broil for another 3 to 4 mins.

Ensure the fish is cooked through and slightly charred to get the right flavors.

Transfer the fish along with any juices or oil left in the pan to the tikka masala gravy.

Let the fish rest in the gravy for at least 30 mins before you serve. Sprinkle coriander leaves. Serve gently as the fish turns delicate after resting.

Serve salmon tikka masala with roti, chapathi or butter naan

Making fish tikka masala

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