Fish Tikka Masala
Wed, Oct 20, 2010
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(+4 rating, 2 votes)
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My family loves our lighter chicken tikka masala sauce so much that we decided to make the Indian curry dish with fish instead of chicken. I knew it was a successful meal when my son devoured the fish just as quickly as he does the chicken.
To save some time and simplify the process, I skipped the step of marinating the fish in the yogurt sauce like we do with the chicken. I simply cooked the fish with salt and pepper and then added it to the tikka masala sauce. It turned out great. Fish is lighter and more delicate than chicken so in our opinion it didn’t need the yogurt marinade. If you want to do the yogurt marinade, follow the steps in the chicken tikka masala recipe.
Serve the tikka masala with rice and naan.
- 1 pound of a firm white fish, such as cod
- Salt, to taste
- Black pepper, to taste
- 1 Tbsp butter
- 4-5 garlic cloves, minced
- 1 jalapeño pepper, finely chopped
- 1 tsp cumin, to taste
- 1 Tbsp paprika
- 1 tsp salt, to taste
- 1 16-ounce can of tomato sauce
- 1 cup “half and half,” to taste
- ½ cup chopped fresh cilantro
- Lightly salt and pepper the fish to taste.
- Broil the fish in the oven or pan-fry it on the stovetop for 7-10 minutes on each side (depending on the thickness of the fish).
- Once cooked, let it cool for 5 minutes and then break it into chunks.
- Melt the butter in a pan over medium heat.
- Add the minced garlic and chopped jalapeño pepper and sauté for 1 minute.
- Stir in the remaining ingredients and simmer for about 20 minutes.
- Add the cooked fish pieces and let the curry simmer for another 10 minutes.
- Serve the tikka masala over rice with naan.
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Tags: cilantro, cumin, curry, fish, garlic, ginger, jalapeno, paprika, tikka masala, tomatoes, yogurt
This recipe is so good and so easy! I used tilapia because that’s what I had on hand, and it tasted great!
I made this last night and it was amazing! So much flavor in the sauce and the fish was moist and flaky. I will be making this again and again. Thank you so much for the wonderful recipe.
I thought this recipe was very easy to follow and quick. But I like tasty, spicy food and felt this needed a little boost. Perhaps it is because the tomato sauce I used, but I added 1.5tsp sugar, more cumin powder and 2 tbsp curry powder to round off the taste. I’m glad I now have the base for a good recipe but needs to be adapted for taste.
Thanks for your suggestion. I consider recipes to be a starting point and I am a firm believer in adapting them to taste since everyone likes different spices. In my family, we have someone who is very sensitive to the cumin flavor, for example, but we love it extra spicy so we typically add more heat than indicated in the recipe.