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Fish Tikka Masala with Basmati Rice Recipe
Fish Tikka Masala with Basmati Rice is an authentic Indian-inspired dish that combines the richness of fish cooked in a creamy tomato sauce with fluffy basmati rice. The dish is flavored with aromatic spices, including cumin, coriander, and cayenne pepper, and features succulent fish marinated in yogurt and lemon juice. Aromatic basmati rice perfectly complements the flavors of the fish tikka masala, making this a well-rounded and satisfying meal. This recipe serves 4-6 people and is suitable for intermediate cooks. The cooking time is approximately 45-50 minutes, and the dish can be prepared in advance for convenience.
Time Cook
20
Level
Intermediate
Calories
420
Allergens
Fish, Dairy, Gluten
Ingredients
4 pieces
Fish Fillets
120 Calories
1 cup
Basmati Rice
110 Calories
2 cups
Tomato Puree
100 Calories
1 cup
Yogurt
100 Calories
2 tablespoons
Lemon Juice
10 Calories
2 tablespoons
Ginger Paste
10 Calories
2 tablespoons
Garlic Paste
10 Calories
1 teaspoon
Cumin Powder
5 Calories
1 teaspoon
Coriander Powder
5 Calories
1/2 teaspoon
Cayenne Pepper
5 Calories
1/2 teaspoon
Salt
5 Calories
2 tablespoons
Ghee or Oil
190 Calories
chopped for garnish
Fresh Cilantro
10 Calories
Step-by-Step Instructions
1
Marinate the fish fillets in a mixture of yogurt, lemon juice, ginger paste, garlic paste, cumin powder, coriander powder, cayenne pepper, and salt for at least 30 minutes.
2
Heat 1 tablespoon of ghee or oil in a large skillet over medium-high heat. Remove the fish fillets from the marinade, allowing any excess to drip off. Cook the fish for 3-4 minutes on each side, or until cooked through.
3
In a separate saucepan, heat 1 tablespoon of ghee or oil over medium heat. Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
4
Add the cooked fish fillets to the tomato sauce and simmer for 2-3 minutes, or until the fish is coated in the sauce.
5
Cook the basmati rice according to package instructions. Typically, it involves rinsing the rice, then cooking it in a saucepan with a 2:1 ratio of water to rice. Bring the water to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.
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