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FISH TIKKA MASALA

Traditionally fish is cooked in the tandoor, an Indian clay oven, but it’s fantastic grilled, broiled or pan seared. The combination of the charred fish with Masala Mama’s luscious Tikka Masala sauce is unbeatable. I love making a kachumbar salad with it and having it with slightly burnt naan!

Prep time: 10 minutes 
Cook time: 15 minutes
Difficulty: Easy
Serves: 4

Ingredients

Mix in a small bowl:
2 tbsp paprika (I like combining 1 tbsp of smoked paprika with 1 tbsp or regular paprika)
¼ - ½ tsp red pepper flakes (optional, for a spicier dish)
¾ tsp salt
¼ tsp pepper, crushed
1 tbsp oil
1 ¼ lb fish fillets, such as salmon, tilapia, halibut etc.
2-3 tablespoons ghee/butter or oil
1 jar Masala Mama Tikka Masala Simmer Sauce
2 tablespoons ghee/butter or oil¼ teaspoon red pepper flakes (optional, for additional heat)
1/3 cup cream or coconut milk (more for a creamier sauce)
Cilantro for garnish
Salt and pepper

Directions

  1. Rub spice blend on both sides of the fish fillet. 

  2. Heat ghee/oil on a non-stick pan. Sear the fish, it should get a nice char and be cooked through. Keep aside. 

  3. In a large saucepan add Masala Mama Tikka Masala Simmer Sauce*, and cream/coconut milk and simmer for 5 minutes until hot.  The sauce should have a nice gravy consistency, if too thick add some stock or water. Adjust salt to taste. 

  4. Gently add in the charred fish. Do not stir, rather just shake the pan gently and cook for couple of minutes till everything is nice and hot. Garnish with cilantro and serve with rice or naan**. Here’s a recipe for Mama’s Perfect Basmati Rice. 

*Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.

**I love heating naan on a hot cast iron skillet or directly on the flame till it get a few brown spots and topping with some butter.