Dive into a seafood extravaganza with our Fish Tikka Masala, served with your choice of two freshly baked naans. Succulent fish pieces marinated and grilled to perfection, immersed in a rich and flavorful masala, creating a fiesta of taste that's perfect for seafood enthusiasts
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**For Fish Tikka:**
500 grams fish fillets (boneless, cut into cubes)
250 grams hung curd
15 grams ginger garlic paste
6 grams ajwain (carom seeds)
6 grams red chili powder
5 grams turmeric powder
6 grams garam masala
6 grams cumin powder
15 grams Salt
100 grams Lemon (Neembu)
30 gramss vegetable oil
**For Curry Sauce:**
30 gramss vegetable oil
1 large onion, finely chopped
2 tomatoes, pureed
15 grams ginger garlic paste
6 grams cumin powder
6 grams coriander powder
5 grams turmeric powder
6 grams red chili powder (adjust to taste)
6 grams garam masala
15 grams Salt
130 grams cashew paste (soaked cashews blended with water)
130 grams heavy cream
Fresh coriander leaves for garnish
**For Naans:**
2 Naans (store-bought or homemade)
Instructions:
**1. Marinate the Fish:**
1. In a bowl, combine Curd (Dahi), ginger garlic paste, ajwain, red chili powder, turmeric powder, garam masala, cumin powder, salt, lemon juice, and vegetable oil to make a smooth marinade.
2. Add the fish cubes to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 12 hours.
**2. Grill or Bake Fish Tikka:**
1. Preheat your grill or oven to medium-high heat.
2. If grilling, thread the marinated fish cubes onto skewers.
3. Grill or bake the fish until cooked through and nicely charred.
**3. Prepare Curry Sauce:**
1. In a pan, heat vegetable oil. Add chopped onions and sauté until golden brown.
2. Add ginger garlic paste and sauté for a minute until the raw smell disappears.
3. Add cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Cook the spices for a couple of minutes.
4. Pour in the tomato puree and cook until the oil starts to separate from the masala.
5. Add cashew paste and cream, stirring well. Simmer for a few minutes until the sauce thickens.
**4. Finish and Serve:**
1. Gently place the grilled fish pieces into the curry sauce. Simmer for a few more minutes to let the flavors meld.
2. Garnish with fresh coriander leaves.
**5. Prepare Naans:**
1. Warm the Naans in a skillet or as per the package instructions.
**6. Assemble "Fishy Feast Fiesta":**
1. Serve the Fish Tikka Masala hot over rice or with your favorite Indian bread, in this case, Naans.
Enjoy your "Fishy Feast Fiesta" with the delicious combination of Fish Tikka Masala and Naans! Adjust the spice levels and creaminess according to your taste preferences.
