Fish Tikka Curry by @samsweetandspicetreats

45 min
Medium

4 servings

🌶️

5 ml

Red Chili Powder

🌿

2 g

Coriander Powder

🫚

1 g

Garam Masala Powder

🌰

0.5 g

Ajwain

🌾

3 g

Cumin Seeds

🧂

6 g

Salt

🟡

1.3 ml

Yellow Food Color

🍋

45 ml

Lemon Juice

🧄

30 ml

Ginger Garlic Paste

🐟

500 g

Fish

🍋

1 tbsp

Lemon Juice

🫗

90 ml

Oil

🛢️

0.25 cup

Oil

🟤

3 g

Mustard Seeds

🧄

1 tbsp

Ginger Garlic Paste

🍃

2 g

Curry Leaves

🍅

360 g

Tomatoes

🧂

0.5 tsp

Salt

🌶️

1 g

Red Chili

🌶️

0.5 tsp

White Pepper Powder

🌶️

0.5 tsp

Black Pepper Powder

🌿

1 g

Coriander Seeds

🌿

0.5 tsp

Cumin Seeds

🫚

15 g

Ginger

🌶️

20 g

Green Chilies

Preparation Steps

  1. Step 1/24

    Place the 500 g pangasius fish cubes in a mixing bowl.

    Pangasius fish
    🥣Mixing bowl

  2. Step 2/24

    Add 1 tsp red chili powder and 1 tsp coriander powder to the fish.

    🌶️Red chili powder
    🌿Coriander powder
    Pangasius fish
    🥄Measuring spoons
    🥣Mixing bowl

  3. Step 3/24

    Add 1/2 tsp garam masala and 1/4 tsp ajwain seeds.

    Garam masala
    Ajwain seeds
    🥄Measuring spoons
    🥣Mixing bowl

  4. Step 4/24

    Add 1 tsp crushed cumin seeds and 1/2 tsp salt.

    🌾Cumin seeds
    🧂Salt
    🥄Measuring spoons
    🥣Mixing bowl

  5. Step 5/24

    Add 1/4 tsp yellow food coloring and 2 tbsp lemon juice.

    Yellow food coloring
    🍋Lemon juice
    🥄Measuring spoons
    🥣Mixing bowl

  6. Step 6/24

    Add 1 tbsp ginger garlic paste and mix until every fish cube is evenly coated.

    🧄Ginger garlic paste
    Pangasius fish
    🥣Mixing bowl
    🥄Spatula
    🥄Measuring spoons

  7. Step 7/24

    Cover the bowl and marinate the fish for 30 minutes.

    Pangasius fish
    🥣Mixing bowl
    🫕Lid

  8. Step 8/24

    Heat 2 tbsp cooking oil in a pan over low heat.

    Cooking oil
    🥄Measuring spoons

  9. Step 9/24

    Fry the marinated fish on low heat until cooked through and lightly browned, about 8 to 10 minutes.

    Pangasius fish
    🥢Tongs
    🥄Spatula

  10. Step 10/24

    Turn off the heat and place a lit charcoal piece in a small heatproof bowl inside the pan.

    Charcoal
    🥣Small heatproof bowl
    🥢Tongs

  11. Step 11/24

    Cover the pan immediately for 2 minutes to smoke the fish, then remove the charcoal and set the fish aside.

    Charcoal
    Pangasius fish
    🫕Lid
    🥢Tongs

  12. Step 12/24

    Heat the remaining 1/4 cup cooking oil in a pot over medium heat.

    Cooking oil
    🥛Measuring cup

  13. Step 13/24

    Add 1 tsp mustard seeds and curry leaves, then let them sizzle for 30 seconds.

    🟤Mustard seeds
    🍃Curry leaves
    🥄Measuring spoons
    🥄Spatula

  14. Step 14/24

    Add 1 tbsp ginger garlic paste and stir-fry for 30 seconds until fragrant.

    🧄Ginger garlic paste
    🥄Measuring spoons
    🥄Spatula

  15. Step 15/24

    Add the 3 chopped or puréed tomatoes and stir well.

    🍅Tomatoes
    🔪Knife
    🪵Cutting board
    🥄Spatula

  16. Step 16/24

    Cook the tomatoes for 2 minutes over medium heat.

    🍅Tomatoes
    🥄Spatula

  17. Step 17/24

    Add the remaining 1/2 tsp salt and 1/2 tsp crushed red chili.

    🧂Salt
    Crushed red chili
    🥄Measuring spoons
    🥄Spatula

  18. Step 18/24

    Add 1/2 tsp white pepper and 1/2 tsp black pepper.

    White pepper
    Black pepper
    🥄Measuring spoons
    🥄Spatula

  19. Step 19/24

    Add 1/2 tsp roasted crushed coriander seeds and 1/2 tsp roasted crushed cumin seeds.

    🌿Coriander seeds
    🌾Cumin seeds
    🥄Measuring spoons
    🥄Spatula

  20. Step 20/24

    Cook and stir until the tomatoes are soft and the oil begins to separate from the masala, about 5 minutes.

    🍅Tomatoes
    Cooking oil
    🥄Spatula

  21. Step 21/24

    Add the smoked fish cubes and julienned fresh ginger to the tomato gravy.

    Pangasius fish
    Fresh ginger
    🔪Knife
    🪵Cutting board
    🥄Spatula

  22. Step 22/24

    Add julienned green chilies and gently fold them through the curry.

    🌶️Green chilies
    🔪Knife
    🪵Cutting board
    🥄Spatula

  23. Step 23/24

    Cover the pot and simmer for 2 minutes on low heat.

    Pangasius fish
    🫕Lid

  24. Step 24/24

    Garnish with remaining ginger and green chilies, then serve hot.

    Fresh ginger
    🌶️Green chilies
    🔪Knife
    🪵Cutting board

Composition

Ingredients

Types

Spices, Seasonings, Fruit, Aromatics, Herbs, Vegetables

Ingredients

Red chili powder, Coriander powder, Garam masala powder, Ajwain, Cumin seeds, Salt, Yellow food color, Lemon juice, Ginger garlic paste, Fish, Oil, Mustard seeds, Curry leaves, Tomatoes, Red chili, White pepper powder, Black pepper powder, Coriander seeds, Ginger, Green chilies

Allergens

Mustard

Dietetics

Dietary regimen

Pescatarian, Gluten-free, Dairy-free, Low-carbohydrate

Calories

355 kcal

Macro nutrients

Protein: 30g, Fat: 21g, Saturated fat: 3.5g, Carbohydrates: 14g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 780mg, Potassium: 610mg, Phosphorus: 390mg, Selenium: 33mcg, Iron: 2.1mg

Vitamins

Vitamin C: 23mg, Vitamin B12: 2.2mcg, Vitamin D: 3.2mcg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

24 steps

Equipments

Utensils

Mixing bowl, Measuring spoons, Measuring cup, Knife, Cutting board, Spatula, Tongs, Small heatproof bowl, Aluminum foil, Lid

Appliances

Stovetop

Type

Type

Type Of Dish

Main Course, Curry

Occasions

Lunch, Dinner, Family meal, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian, Indian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Moist, Thick, Saucy, Juicy

Flavors

Spicy, Smoky, Tangy, Savory, Aromatic, Earthy, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 2 days (Cool rapidly,Store in an airtight container at or below 4°C / 40°F,Reheat until piping hot), freezer : 2 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator,Texture of fish may soften after freezing)