Salmon Tikka Masala
User Reviews
4.8
60 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
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Calories
496 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Salmon Tikka Masala
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Tikka masala combines two iconic Indian dishes: makhani and tandoori. This easy recipe uses Salmon instead of chicken for an impressive bold curry
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Ingredients
MARINADE
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- 1 teaspoon kosher salt
CURRY
- 1½ pounds skinless salmon fillet cut into 8 pieces
- 1 tablespoon neutral vegetable oil
- 1 large yellow onion finely diced
- 1 teaspoon kosher salt
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1½ cups canned tomato puree
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- ⅓ cup water
Garnish
- ¾ cup heavy cream
- 1 tablespoon Kasoori Methi (dried fenugreek leaves)
- 2 tablespoons cilantro finely chopped
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Instructions
- To make the marinade: In a stainless-steel bowl that will fit in the Instant Pot, combine the lemon juice, ginger, garlic, chili powder, garam masala, turmeric, and salt and stir to mix. Note: For stovetop method you can marinate in any mixing bowl.
- Pat dry the salmon with paper towels to remove any excess moisture and then add it to the marinade. Turn it a few times to evenly coat it with the spices. Allow the fish to marinate for atleast 20 minutes.
Instant Pot Method
- Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until the onion turns translucent about 5 minutes. Cover the pot with a glass lid (or another nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the tomato puree, chile powder, turmeric, and garam masala. Press the Cancel button to turn off the Instant Pot. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
- Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bottom. Place the bowl of salmon on the rack.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
- Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and, wearing heat-resistant mitts, remove the bowl of salmon to a trivet and remove the rack.
- Stir the heavy cream into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well. Select the high Sauté setting and carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated through, 2 to 3 minutes. Press the Cancel button to turn off the Instant Pot. Garnish with cilantro and serve.
Stove Top Method
- Heat the oil in a medium pot (4 or 5-quart). Add the onion and salt and sauté until the onion turns translucent about 5 minutes. Cover the pot to speed up the process.
- Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the tomato puree, chile powder, turmeric, and garam masala. Pour in the water and stir well. Cook covered on low heat for 10 minutes. Add more water if the sauce starts to stick to the pan.
- Preheat the oven or air fryer.
- Line the salmon on a baking tray or air fryer lined with parchment paper. Bake at 400 F for 8 minutes or Air Fry at 380 F for 8 minutes.
- While the salmon is cooking, stir the heavy cream into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well.
- Add the salmon to the curry, turning once it to evenly coat. Cook until the curry comes to a gentle boil and is heated through, 2 to 3 minutes. Garnish with cilantro and serve.
Equipments used:
Notes
- Use fresh garam masala. Homemade garam masala works the best.
- Deglaze the pot really well before adding the rack. Remove any browned bits from the onion and garlic. This will help the Instant Pot come to pressure and also prevent BURN warnings.
Nutrition Information
Show Details
Calories
496kcal
(25%)
Carbohydrates
17g
(6%)
Protein
38g
(76%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
6g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
144mg
(48%)
Sodium
1322mg
(55%)
Potassium
1449mg
(41%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1968IU
(39%)
Vitamin C
17mg
(19%)
Calcium
93mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 17g | 6% |
| Protein | 38g | 76% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 144mg | 48% |
| Sodium | 1322mg | 55% |
| Potassium | 1449mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1968IU | 39% |
| Vitamin C | 17mg | 19% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
60 reviews
Excellent
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