Charred Fish in Spiced Tomato Cream — Fish Tikka Masala
A flaky white fish version of the British-Indian classic, with broiler-charred fillets folded into a spiced tomato-cream gravy finished with crushed fenugreek.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk yogurt with ginger-garlic paste, 1 tsp chilli powder, 0.5 tsp cumin, ground coriander, 0.5 tsp garam masala, 0.5 tsp salt, and lemon juice. Coat fish pieces and rest 10 minutes. Finely chop onion. Have tomato puree, tomato paste, cream, kasuri methi, and remaining spices measured and ready.
Char
Heat broiler to high. Line a sheet pan with foil, brush with 1 tbsp oil. Arrange marinated fish in a single layer. Broil 4 inches from heat 6-7 minutes, turning once at 4 minutes, until edges are deeply charred and fish flakes easily at 145°F internal. Set aside.
Saute
Heat remaining 1 tbsp oil and butter in a skillet over medium heat. Add onion, cook 5-6 minutes stirring, until soft and lightly golden.
Build
Add tomato puree, tomato paste, remaining 1 tsp chilli powder, and remaining 0.5 tsp cumin. Simmer 6 minutes on medium-low, stirring, until oil beads at edges and sauce darkens.
Simmer
Stir in cream, sugar, and remaining 0.5 tsp salt. Simmer 2 minutes on low until sauce coats a spoon. Gently add charred fish, spoon gravy over without vigorous stirring. Simmer 2 minutes on low to warm through.
Finish and plate
Remove from heat. Stir in remaining 0.5 tsp garam masala and crushed kasuri methi. Garnish with fresh coriander. Serve with basmati rice, garlic naan, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.