Ingredients
The following ingredients have 4 Servings
- 1 kg boneless fish ((cut into cubes))
- 1 tsp Kashmiri red chili powder
- 1 1/2 tsp ginger garlic paste
- 1 1/2 tsp coriander powder
- 1 tsp garam masala
- 1/2 cup yogurt
- 1 1/2 tsp lemon juice
- salt
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- For the masala
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- 2 onions (finely sliced)
- 1/2 tsp oregano (optional)
- 1/2 tsp thyme (optional)
- 4 diced tomatoes puree
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp coriander powder
- 1 1/2 tsp powdered black pepper
- 1 tsp garam masala
- 1 tsp powdered fennel seeds
- 1 1/2 tbsp oil
- salt to taste
Instruction
- Mix the red chili powder, ginger garlic paste, coriander powder, garam masala, salt into the mixture of yogurt and lemon juice to prepare a marinade.
- Add fish pieces into the marinade. Mix everything well. Cover the bowl and let it sit in the refrigerator for at least an hour.
- Thread the fish pieces onto the skewers.
- Grill the skewered chicken until done or bake it in a pre heated oven for 15-20 minutes at 200 C.
- Next we start preparing the tikka masala. Heat oil in a thick bottom pan.
- Fry onions, oregano, thyme till translucent.
- Add ginger garlic paste and fry till the raw smell from it disappears.
- Next throw in the coriander powder, fennel, black pepper powder and garam masala.
- Add tomato puree and let it simmer for about 10 minutes until the masala starts reducing and the excess water evaporates. Don't forget to gently stir occasionally.
- Add cooked fish pieces and mix it all together gently and let it simmer for another 5 minutes.
- Garnish with some coriander leaves and serve hot with naan, roti, or any type of rice.
