You can use shop bought Tikka Masala Paste but a homemade version is always going to be better. Left over paste can be stored in an airtight container for up to 5 days or freeze and defrost before use. This dish works with salmon, cod, haddock or hake.
4 x 150g fish fillets, salmon, hake, cod or haddock
Tikka Masala Paste
vegetable oil
6 cardamom pods
4 cloves
1 cinnamon stick
2 tbsp coriander seeds
1 tbsp cumin seeds
1 red onion, finely diced
4 cloves garlic, minced
20 g ginger, finely chopped
1 tsp turmeric
400 g tin chopped tomatoes
2 tbsp tomato paste
1 tsp soft brown sugar
100 g cashew nuts, soaked for 30 minutes
In a frying or sauté pan, heat a splash of vegetable oil, cook the cardamom, cinnamon and cloves for a minute or until they start to become fragrant, add the coriander and cumin seeds and cook for another minutes, being careful not to let them burn.
Turn the heat down, add onion and cook for 5 minutes. Add ginger, garlic, turmeric and a pinch of salt, sauté until the onions are soft for another 5 minutes. Turn the heat up to medium and stir in the tomato paste, cook for 1 minutes and add the chopped tomatoes and brown sugar. Allow to simmer for 20 minutes. Remove from the heat. Remove the cinnamon stick.
Pour the sauce into a blender along with the soaked cashews and blitz until it becomes a smooth paste, taste and season with salt and pepper if necessary. The paste can be stored in the fridge for 5 days in an airtight container or frozen.
When ready to cook preheat the oven to 200c Fan. Line a baking tray with foil and lightly grease. Season the fish on both sides with salt, smear the top of the fish with tikka paste and place in the oven for 10 minutes.
Ideal with:
Ingredients
- 4 x 150 g fish fillets (salmon, cod, haddock or hake)
Tikka Masala Paste
- vegetable oil
- 6 cardamom pods
- 4 cloves
- 1 Cinnamon stick
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 red onion finely diced
- 4 cloves garlic finely chopped
- 20 g ginger finely chopped
- 1 tsp turmeric
- 2 tsp tomato paste
- 400 g tin chopped tomatoes
- 1 tsp soft brown sugar
- 100 g raw cashews soaked for 30 minutes
Instructions
- In a frying or sauté pan, heat a splash of vegetable oil, cook the cardamom, cinnamon and cloves for a minute or until they start to become fragrant, add the coriander and cumin seeds and cook for another minutes, being careful not to let them burn.
- Turn the heat down, add onion and cook for 5 minutes. Add ginger, garlic, turmeric and a pinch of salt, sauté until the onions are soft for another 5 minutes. Turn the heat up to medium and stir in the tomato paste, cook for 1 minutes and add the chopped tomatoes and brown sugar. Allow to simmer for 20 minutes. Remove from the heat. Remove the cinnamon stick.
- Pour the sauce into a blender along with the soaked cashews and blitz until it becomes a smooth paste, taste and season with salt and pepper if necessary. The paste can be stored in the fridge for 5 days in an airtight container or frozen.
- When ready to cook preheat the oven to 200c Fan. Line a baking tray with foil and lightly grease. Season the fish on both sides with salt, smear the top of the fish with tikka paste and place in the oven for 10 minutes.
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