Fish tikka masala

 Indian cooking includes a variety of cooking methods like frying, steaming, grilling or a combination of any of these. We use a variety of cookware from like stones,claypots, glass, metals etc. Tandoor is one such cooking method- a clay oven , originated in Punjab and is famous for the texture and aroma it offers. Tandoori Chicken, tikkas, Nan, Tandoori rotis are some of the famous dishes slow cooked inside tandoor . These can be made in household kitchens in ovens or pans; but still Tandoor is the best and nothing can beat that.

Indian cooking uses a blend of spices in its dishes; from rice to beverages; from herbs to spices; it uses everything that it gets hold of. This recipe is  a creamy dish which is flavored with spices and I bet many kids who hates fish will lick their fingers off after having this. The fish which is marinated in yogurt and some other spices is grilled or panfried first and then added to the delicious gravy. You can substitute chicken with fish for Chiken Tikka Masala.

Ingredients:
For marinade: 

• 1 cup fresh yogurt (should not be sour)

• 1 cup finely chopped fresh coriander leaves

• 2 tbsps ginger paste

• 3 tbsps garlic paste

• 3-4 tbsps garam masala

• 6 peppercorns/ 2 dry red chillies

• 3 tbsps lime/ lemon juice

• 1/2 tsp orange food coloring

• 1 kg Fish Fillets and cut into 2" chunks

For the gravy:

• 2 medium-sized onions finely chopped

• 6 cloves garlic chopped fine

• 5 pods cardamom

• 1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine

• 2 tbsps garam masala

• 2 tsps soft brown sugar

• 1 cup single cream

• 3 tbsps almonds blanched and ground to a paste

• 3 tbsps vegetable/ canola/ sunflower cooking oil

• Salt to taste

Method:

• Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.

• Pour the above mix into a large bowl and add yoghurt. Mix well. Add the fish pieces and mix well. Cover the bowl and refrigerate. Allow to marinate atleast for half an hour.

• Thread the fish onto skewers and keep ready. Skip this step if you are pan frying.

• Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the fish is browned on all sides and tender. Keep aside.

• To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.

• Now add the cardamom and the garlic. Fry for 2-3 minutes.

• Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.

• Add the grilled Fish Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.

• Add the cream and mix well. Turn off the flame.

• Garnish the dish with chopped coriander leaves and serve hot with Naans.