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Best Pakistani Style Fish Tikka Masala Recipe

BEST PAKISTANI STYLE FISH TIKKA MASALA

Fish Tikka is undoubtedly a delicious dish that is famous among Pakistanis. This Fish Tikka recipe is healthy, spicy and can be a great appetizer for dinner. You can serve Fish Tikka with Chapaties or Naan. You can have this dish with Imili and Podina chutney to enhance the taste.

Try this Fish Tikka recipe at home and enjoy it with your loved ones .Fish tikka masala. Tender pieces of fish tikka cooked in a creamy sauce, this curry is absolutely delicious and perfect for a quick dinner.

 INGREDIENTS FOR MAKING THE BEST PAKISTANI STYLE TIKKA MASALA

  • 2 tablespoons of oil
  • 1 dried bay leaf
  • 1 large onion, finely chopped
  • 1 teaspoon ground ginger (ginger paste)
  • 1/2 teaspoon ground turmeric (turmeric powder)
  • 2 teaspoons ground coriander (coriander powder)
  • 1 teaspoon red chili powder (prefers Kashmiri chili powder)
  • 1 tablespoon tomato paste (tomato paste)
  • 1 teaspoon of lemon juice
  • 1/4 cup fresh heavy (thickened) cream
  • 1/2 tsp garam masala
  • 1 tsp dried fenugreek leaves (kasuri methi)
  • 1/4 cup chopped cilantro (coriander) leaves.
  • Water
  • Salt to taste
  • Chopped cilantro (coriander) leaves for garnish
  • Add ground turmeric, ground coriander and red chili powder. Sauté for a minute, stirring constantly. Add canned tomatoes. Saute, stirring occasionally, for 3-4 minutes or until the tomatoes soften and soften.
  • Bring to a boil. Reduce heat and simmer for 2-3 minutes.
  • Season with salt. Cook for 3-4 minutes.
  • Add garam masala, kasuri methi and coriander (coriander) leaves. Stir to combine. Add fish tikka. Stir. Warm up.

HOW TO MAKE THE BEST PAKISTANI FISH TIKKA MASALA RECIPE

  • The perfection of tikka masala lies in the combination of spices and pureed tomatoes.
  • Stir red chili powder, ginger garlic paste, coriander powder, garam masala and salt into the yogurt and lemon juice mixture to make a marinade.
  • Add the fish pieces to the marinade. Mix everything well.
  • Thread pieces of fish onto skewers.
  • Grill the skewered chicken until done or bake in a preheated oven for 15-20 minutes at 200°C.
  • Next, we start preparing the tikka masala.
  • Fry the onion, oregano, thyme until translucent.
  • Then add coriander powder, fennel, and black pepper powder and garam masala.
  • Add the tomato paste and cook for about 10 minutes until the masala starts to reduce and the excess water evaporates. Don’t forget to stir occasionally.
  • Add the cooked fish pieces and mix everything gently and let it cook for another 5 minutes.
  • Garnish with coriander leaves and serve hot with naan, roti or any kind of rice.

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