Salmon Tikka Masala
Salmon Tikka Masala combines the richness of Indian spices with the delicate texture of salmon. This recipe, perfect for spice enthusiasts and fish lovers alike, is a wonderful twist on the classic chicken tikka masala.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Salmon (Fillets)
- 150 g Yoghurt
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tsp Paprika
- 1 tsp Chilli Powder (Adjust to taste)
- 2 tbsp Vegetable Oil
- 1 Onion (Finely chopped)
- 2 Garlic Cloves (Minced)
- 1- inch Ginger (Grated)
- 400 g Tomatoes
- 150 ml Double Cream
- Salt (To taste)
- Black Pepper (To taste)
- Coriander (For garnish)
Instructions
- 1
In a bowl, mix together the natural yogurt, ground cumin, ground coriander, ground turmeric, garam masala, paprika, and chilli powder.
- 2
Cut the salmon fillets into bite-sized pieces and add them to the yogurt and spice mixture. Ensure the salmon is well-coated. Allow it to marinate for at least 15 minutes.
- 3
Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onion and sauté until it turns translucent.
- 4
Add the minced garlic and grated ginger to the pan. Cook for another 2 minutes, stirring frequently.
- 5
Pour in the tin of chopped tomatoes and simmer for about 10 minutes, until the sauce thickens.
- 6
Add the marinated salmon pieces along with any excess marinade to the tomato sauce. Cook for about 5 minutes or until the salmon is cooked through.
- 7
Stir in the double cream and cook for an additional 5 minutes. Season with salt and pepper to taste.
- 8
Garnish with fresh coriander leaves.
- 9
Serve the Salmon Tikka Masala hot with steamed rice or naan bread.