|September 26, 2022

Easy Fish Tikka Masala with Salmon

It's very low in saturated fat and a good source of protein. It's also one of the best sources of vitamin B12. It's also bursting in potassium and other nutrients like iron and vitamin D.

Benefits of Salmon Fish.

  • Lowers blood Pressure
  • Provides lubrication to joints
  • Facilitates healthy skin
  • Keeps you warm
  • Anti-inflammatory Improves memory, good brain food
  • Bank of vitamins and minerals
  • Weight loss-friendly
  • Source of Healthy fats.
    Let's Make Easy Fish Tikka Masala with Salmon.

     

    Note: All highlighted ingredients are available at alcoeats.com

    Easy Fish Tikka Masala with Salmon

    Fish Tikka Masala Recipe is cooked with juicy Salmon that is made into tikkas or kebabs first by pan searing. Then the fish tikkas are slowly simmered in a homemade creamy, delicious tikka masala sauce.
    Print Recipe

    Prep Time: 10 minutes 

    Cook Time: 20 minutes

    Ingredients

    For the Salmon Tikkas or Kebabs:

    For the Tikka Masala Sauce:

    • ALCO Garam Masala - 1/2 tbsp.
    • ALCO Kashmiri Chili Powder - 1/2 tsp
    • Salt - As needed
    • Sugar - 1/2 tbsp. 
    • Cashews - 1/4 cup
    • Butter - 2 tbsp.
    • Sour cream - 2 tbsp.
    • Garlic (roughly chopped) - 5 pods
    • Onion (roughly chopped) - 1-1/3 cups
    • Tomato paste or sauce (canned) - 3/4 cup

    Method

    • Add all the ingredients from the Ingredients section “For the Salmon tikkas or kebabs” except the canola oil. Whisk well to mix them. The marinade is ready.
    • Prep the Salmon by rinsing it well under tap water & drying it all up with a paper kitchen towel. Cut the fish into 1.5″ big chunks.
    • Put it in the marinade & rub the marinade all over the fish pieces to coat them uniformly.
    • Now, heat your favorite skillet over medium-high heat. Brush the canola oil & arrange the fish tikkas on the skillet.
    • Pan sear them well by drizzling oil. Flip sides & pan sear very well. It should take you about 5 mins.
    • After about 5 mins raise the temperature to high & give the fish tikkas a good char. They are all done, keep them aside on a plate. Keep aside the skillet too, you’ll deglaze & use it to cook the sauce. Do not wash it.

      How to make the tikka masala sauce:

    • Heat the skillet (the one you used for pan searing the fish) over medium heat. Add the butter, as it begins to melt add the chopped onion & the garlic. Sauté, deglazing the pan while sautéing & sweat out the onions & the garlic. It should take you around 5 mins. For deglazing, the onions will acquire a brown color.
    • Now, add the canned tomato sauce, cashews, paprika, garam masala, sugar & salt. Stir & mix well. It should take you about 1-2 mins.
    • Add water, mix well. Cover & cook over medium-low heat for 2 mins. After 2 mins turn off the flame & allow the mixture to cool down.
    • Now, blend it into a fine paste. Add a little water if you find the sauce a little too tight.
    • Now, in the same skillet, you may add a little more butter oil or none. Strain the sauce directly to the pan keeping the heat low. Cover & simmer for 3-4 mins.
    • Add the fish tikkas & simmer covered over low flame for another 2 mins.
    • Serve hot! Enjoy.

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