Fish Tikka Curry
Fish Tikka Curry is a delicious Indian curry made with marinated fish pieces cooked in a creamy tomato-based sauce. This recipe uses less oil and is perfect for those who are trying to lose weight. It is also gluten-free and dairy-free, making it suitable for those with dietary restrictions. However, people with fish allergies should avoid this dish.
Allergen Information: Contains Fish, Dairy
Nutrition Facts
Per serving
Energy
123 kcal
Protein
13 g
Carbs
9 g
Fat
3 g
Fiber
1 g
Ingredients
Hung Curd
1 small cup (100g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Cumin Powder
0.5 tsp (1g)
Red chilli Powder
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Garam Masala
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Mustard oil
0.5 tbsp (7.5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
0.5 small cup (50g)
Basa Fish
200 gm (200g)
Instructions
Preparation
In a mixing bowl, whisk hung curd or Greek yogurt with ginger-garlic paste, coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, and salt.
Add the fish pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes.
Preheat a grill or grill pan. Grill the marinated fish pieces for about 3-4 minutes on each side until they are cooked and have grill marks. Remove from the grill and set aside.
Cooking Steps
Heat mustard oil in a pan over medium heat. Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Gently add the grilled fish pieces to the prepared masala and cook for 6-7 minutes until everything is well combined and heated through.
Add water to the pan and bring the curry to a boil. Reduce the heat and let the curry simmer for 5-6 minutes until the sauce thickens.
Garnish with fresh coriander leaves and serve hot.