Fish Tikka Masala

Fish Tikka Masala pairs well with Rice or Chapatti.

Serves:  1                                                                              

Cooking Temperature:  88 degrees                       

Serving Temperature:  80

Prep Time: 12 minutes

Cooking Time: 35 minutes

Total Time: 47 minutes

Ingredients:

Fish fillet: 200 gms

Onions: 2 tablespoon

Shallots: 3-5

Ginger paste: ½ tea spoon

Garlic paste: ½ tea spoon

Garam Masala: 2 pinch

Salt: 2 pinch

Turmeric Powder: 2 pinch

Chilli Powder:1 tablespoon

Tomato chopped: ¼ cup

Oil: 3 tablespoon

Cumin powder: 1 tea spoon

Coriander powder: 1 tea spoon

Vinegar: ¼ tea spoon

Yogurt: 2 tea spoon

Mustard oil: 2 tea spoon

Kasturi methi: 1 pinch

Ajwain: ½ pinch

Cream: 2 table spoon

Tomato Puree: 3 table spoon

Preparation Method: 

Put oil into a large saucepan and bring it up to a medium heat. Add the onions and reduce the heat to low. You can optionally add 3 or 5 shallots which help bring out the sweetness of the onions and imparts a subtle aniseed flavor but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chili powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Now add 200g Firm Fleshed White Fish in bite sized pieces stir in well.

Add the Cream, Yogurt, Chopped Tomatoes, Tomato Puree, together in 100 ml water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10 to15 Minutes. Stir occasionally.

Finally sprinkle in the Garam Masala and stir in well for the final 2 minutes of cooking.
Garnish with the Toasted Almond Slices and serve.