Fish Tikka Masala Gravy

Prep Time: 20-25 mins I Cooking Time: 1 hr I Serving: 3-4

Ingredients for Marinating :-

½ kg /500 g / 1.1 pound Basa Fish (boneless cubes, washed and patted dry)

2 tsp Fresh Lime Juice

½ tsp Turmeric Powder

½ tsp Red Chilli Powder

½ tsp Salt

2 tsp Veg Oil

Ingredients :-

For Wet Masala Paste :-

2 tbsp/30 ml Veg Oil

3 Red Chilli (dried and whole) OR to taste

6 Cloves

2 Green Cardamom

1 inch Cinnamon Stick

8-10 Black Peppercorns

1.5 tsp Cumin Seeds

8-10 Garlic Cloves (peeled)

1 inch Ginger (peeled & roughly chopped)

10-12 Cashew Nuts

4 Onion, med-sized (roughly sliced)

For Shallow Frying :-

2 tbsp/30 ml Veg Oil

For Curry :-

2 tbsp/30 ml Veg Oil

2 Bay Leaf

3 Tomatoes, med-sized (grind to Purée)

1 tsp Turmeric Powder

1.5 tsp Red Chilli Powder

1 tsp Cumin Powder

Salt to taste

⅛ tsp Nutmeg Powder

1.5 tsp Coriander Powder

1 +¼ cup/300 ml Hot Water

3-4 Sprigs/1 tbsp Fresh Coriander (finely chopped for garnishing)

Method :-

In a large bowl take the fish and add all the ingredients mentioned in the marinated section, rub the ingredients and coat the fish pieces evenly, cover it and set aside to marinate for 1 hour

Heat 2 tbsp of oil in a non-stick pan. Add red chillies + cloves + green cardamom + cinnamon stick + black peppercorns + cumin seeds + garlic cloves + ginger + cashew nuts to the pan and sauté for 3-4 minutes on low-medium flame

Add sliced onions to the pan and sauté for 7-8 minutes on low-medium flame until colour changes to light golden brown. When turned golden switch off the gas, dish out the fried onions in a bowl and let them cool down

To the same pan add 2 more tbsp of veg oil. Add the marinated fish to the pan and shallow fry for 4-5 mins on low-medium flame and flip over to cook the other side for another 3-4 mins

Next dish out the shallow fried fish onto a plate and set aside for later use

Similarly prepare the remaining marinated fish and set aside

Add fried onion and spices + water (½ cup/ 120 ml) to the grinder jar and grind to a smooth paste

Heat the remaining 2 tbsp of oil in the kadai/pan. Add bay leaf + wet grinded masala paste to the pan sauté for 5-7 minutes on low-medium flame until colour changes to light brown

Next add tomato purée to the pan. Mix well and stir for 3-4 mins on low-medium flame

Add turmeric powder + red chilli powder + salt + cumin powder + nutmeg powder + coriander powder. Mix well and cook until oil separates from the masala on low-medium flame

Add hot water to the pan. Mix well

Add the fried fish to the pan and mix gently. Cover and let it simmer for 8-10 mins on low flame until the gravy thickens to a sauce-like consistency. Do not stir while simmering or else the fish pieces will break.

Once thicken, turn off the flame, garnish with coriander.

Time to Taste:)

Serve with steamed ghee rice and tomato chutney Or Garlic Naan, Roomali Roti.