Ingredients
For the Salmon Tikkas or Kebabs:
- 400 gms Salmon Fillet (0.92 pounds)
- 1/4 cup yogurt
- 1/2 tbsp Ginger Garlic Paste
- 1/2 tbsp tandoori masala (available in Indian grocery stores)
- 1/4 tsp turmeric powder
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika powder (or Kashmiri red chili powder)
- Salt to taste
- 2 tbsp canola oil
For the Tikka Masala Sauce:
- 1-1/3 cups roughly chopped onion
- 3/4 cup canned tomato paste or sauce
- 1/4 cup cashews
- 1/2 tbsp garam masala
- 1/2 tsp paprika or red chili powder
- 5 pods garlic chopped roughly
- 1/2 tbsp sugar
- 2 tbsp sour cream (optional)
- 2 tbsp butter
- Salt to taste
Instructions
How to make the fish tikkas or kebabs:
- 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 up 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 in 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 up 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. Saute, deglazing the pan while sauteing & 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 little more butter oil or none. Strain the sauce directly to the pan keeping the heat to 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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