Name: Fish Tikka Masala
Prep time: 5 min
Cook time: 55 min
Total time: 90 min
Ingredients: 400 g Tilapia Fish; 2 tbsp Lemon Juice; 2 cloves Garlic (Crushed); 1 inch Ginger (Crushed); 2 tbsp Plain Yoghurt; 1 tsp Cumin Powder; 1 tsp Coriander Powder; ½ tsp Cinnamon Powder; ½ tsp Cardamom Powder; ½ tsp Turmeric Powder; 1 tsp Kashmiri Chilli Powder (or 1/2 tsp Red Chilli Powder); 1 tsp Garam Masala Powder; 1 tsp Salt; 1 tsp Ground Black Pepper; 3 tbsp Fish Fry Powder (Optional, I used Lazeez); 75 g Oil; 3 tbsp Ghee; 1 tbsp Cumin Seeds; 1 large Onion (Diced); 1 inch Ginger (Crushed); 4 cloves Garlic (Crushed); 1 tbsp Green Chilli Paste (Reduce if you prefer); 150 ml Plum Tomatoes (Pureed); ½ tsp Turmeric Powder; 1 tsp Cumin Powder; 1 tsp Coriander Powder; ½ tsp Red ChillI Powder; ½ tsp Red Chilli Flakes; Salt; ¼ tsp Black Pepper

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Fish Tikka Masala is a rich, delicious, zingy dish that is full of flavour. In this recipe the fish is marinaded then flash fried/pan seared. It is then added to a creamy Masala sauce.

Fish Tikka Masala

Fish Tikka Masala is so lip smackingly delicious.

In this recipe, white Fish is marinaded in Spices and then Pan fried. A rich gravy masala sauce is then made and the fish is added back to poach in the liquid.

This is an easy recipe to make and one that packs a real flavour punch.

What Fish goes into this recipe?

I used Tilapia in this recipe but any white firm fish will do. Salmon and Rainbow Trout also work.

Tips and Tricks

Use a heavy duty good quality pan to sear fish - A thin pan means that the fish burns easily and unevenly.

Heat the pan first before adding the oil – Heat a dry pan, and as soon as you see a little smoke, add oil (it will heat very quickly because the pan will be very hot), swirl to coat base, then immediately add the fish.

Pan Sear Fish - Sear for around 2 - 3 minutes each side and it should lift naturally but test by nudging a little and try again 15 seconds later. I start low and then turn the heat up.

Shake off excess marinade and add it back into the Masala later on – Adding too much sauce to hot oil means you will likely get covered in a spattering of oil. Save the marinade and add it to the masala sauce instead.

Sour Cream and Milk - When I was testing this recipe for the first time, I only had Sour Cream in the house. So i mixed it with a little milk and added it in. I prefer it to Plain Yoghurt or even Double Cream.

Fish Fry Marinade - You can use extra Fish Fry Marinade Powder like this one, mixed with a little Oil and Lemon Juice instead of all the marinade ingredients.

Sugar - Taste the Masala Sauce at the end and add a pinch of sugar to bring everything together if it is slightly sour.

Lemon - Add plenty of Lemon, it really lifts the dish.

How to make Fish Tikka Masala

See full instructions at the bottom of the page.

Cut fish into 1 inch pieces and pat dry.

Marinade in Lemon Juice, Garlic, Ginger, Yoghurt, Cumin Powder, Coriander Powder, Cinnamon Powder, Cardamom Powder, Turmeric Powder, Chilli Powder, Garam Masala, Salt, Black Pepper and Fish Fry powder (if using). Leave aside for 30 minutes.

Heat oil and ghee in a frying pan. Once hot, turn the heat down, add the fish and cook for a minute. Turn the heat up and flip after 2 minutes. Cook for a further 2 minutes. Remove from the pan.

In the same pan, add Cumin and once it sizzles add chopped Onion and fry till a deep golden brown.

Add Ginger, Garlic and Green Chilli and cook for 2 minutes.

Stir in tomatoes plus leftover marinade and simmer on low for 10 minutes. Turn the heat up and let the masala bubble away for 10 more minutes on medium high.

Add Turmeric, Cumin Powder, Coriander Powder, Red Chilli Powder, Chilli Flakes and Salt & Pepper.

Cook for 5 minutes.

Add Fenugreek and Garam Masala. Cook for 1 minute on high.

Stir in Sour Cream/Milk. Simmer for 1 minute.

Add Fish. Cook on low for 2 - 3 minutes.

Storage for Fish Tikka Masala

Fridge: Store in an air tight container for up to 4 days.

Freeze: Store in an airtight container for up to a month. To thaw, keep in the fridge over night and reheat on the hob or in the microwave. Because the fish is delicate, it is easier to reheat in the microwave but nicer reheated on the hob. Just don't move it around too much.

How to Serve

This recipe is delicious served with Roti, Rice or Naan.

For sides:

Kachumber Salad

Onion Raita

More Indian Seafood Recipes:

Salmon Curry – Indian

Fenugreek Fish Masala – Methi Fish

Fish Tikka Masala

Safira

Fish Tikka Masala is a rich, delicious, zingy dish that is full of flavour. In this recipe the fish is marinaded then flash fried/pan seared. It is then added to a creamy Masala sauce.

5 from 2 votes

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Prep Time 5

Cook Time 55

Marinade 30

Total Time 1 30

Course Dinner

Cuisine Indian

Servings

Calories 441 kcal

Ingredients

Marinade

400 g Tilapia Fish
2 tablespoon Lemon Juice
2 cloves Garlic Crushed
1 inch Ginger Crushed
2 tablespoon Plain Yoghurt
1 teaspoon Cumin Powder
1 teaspoon Coriander Powder
½ teaspoon Cinnamon Powder
½ teaspoon Cardamom Powder
½ teaspoon Turmeric Powder
1 teaspoon Kashmiri Chilli Powder or ½ teaspoon Red Chilli Powder
1 teaspoon Garam Masala Powder
1 teaspoon Salt
1 teaspoon Ground Black Pepper
3 tablespoon Fish Fry Powder Optional, I used Lazeez

Masala

75 g Oil
3 tablespoon Ghee
1 tablespoon Cumin Seeds
1 large Onion Diced
1 inch Ginger Crushed
4 cloves Garlic Crushed
1 tablespoon Green Chilli Paste Reduce if you prefer
150 ml Plum Tomatoes Pureed
½ teaspoon Turmeric Powder
1 teaspoon Cumin Powder
1 teaspoon Coriander Powder
½ teaspoon Red ChillI Powder
½ teaspoon Red Chilli Flakes
Salt
¼ teaspoon Black Pepper
1 tablespoon Dry Fenugreek
1 tablespoon Garam Masala
2 tablespoon Sour Cream Or Plain Yoghurt
3 tablespoon Milk
Lemon Juice
Coriander Leaves

Instructions

Cut fish into 1 inch pieces and pat dry.
Marinade in Lemon Juice, Garlic, Ginger, Yoghurt, Cumin Powder, Coriander Powder, Cinnamon Powder, Cardamom Powder, Turmeric Powder, Chilli Powder, Garam Masala, Salt, Black Pepper and Fish Fry powder (if using). Leave aside for 30 minutes.
Heat oil and Ghee in a frying pan. Once hot, turn the heat down, add the fish and cook for a minute. Turn the heat up and flip after 2 minutes. Cook for a further 2 minutes. Remove from the pan.
In the same pan, add Cumin and once it sizzles add chopped Onion and fry till a deep golden brown. Around 15 minutes on medium low.
Add Ginger, Garlic and Green Chilli and cook for 2 minutes.
Stir in tomatoes plus leftover marinade and simmer on low for 10 minutes. Turn the heat up and let the masala bubble away for 10 more minutes on medium high.
Add Turmeric, Cumin Powder, Coriander Powder, Red Chilli Powder, Chilli Flakes, Salt and Pepper. Cook for 5 minutes.
Add Fenugreek and Garam Masala. Cook for 1 minute on high.
Stir Sour Cream and Milk in a bowl and then add to a pan. Simmer for 1 minute.
Add Fish. Cook covered on low for 2 - 3 minutes.
Serve with Fresh Coriander and Lemon Juice over the top.

Notes

Storage for Fish Tikka Masala

Fridge: Store in an air tight container for up to 4 days.