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Fish
Fish Tikka Masala
Fish tikka masala combines briefly marinated white fish with a creamy tomato sauce. The fish needs much less cooking than chicken or lamb, so the sauce is prepared first and the final simmer is short. Firm flakes should remain visible in the finished dish.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use a firm white fish rather than a very delicate fillet. Keep the yogurt-lemon marinating period within the recipe guidance because prolonged acidic contact changes fish texture. Divide the ginger, garlic and spices between the components.
Reduce the tomato masala and add cream before finishing the fish. Brown or cook marinated pieces gently as directed, then combine with minimal handling. Check the thickest fish reaches 63°C or flakes opaquely and readily.
If fish crumbles, the pieces may be too small or have cooked too long. A watery sauce needs reduction before the fish is added. Avoid stirring with a narrow spoon through fragile pieces; tilt the pan or fold gently.
About This Recipe
Fish tikka masala combines briefly marinated white fish with a creamy tomato sauce. The fish needs much less cooking than chicken or lamb, so the sauce is prepared first and the final simmer is short. Firm flakes should remain visible in the finished dish.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Mixing bowl
- ✓ Lined baking tray
- ✓ Saucepan
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Season fish: Mix yogurt, lemon, half the ginger, half the garlic, half the garam masala, paprika and half the salt. Coat fish and refrigerate for 15 minutes.
- Make masala: Cook onion in oil for 8 minutes. Add remaining ginger and garlic, cumin, ground coriander and chilli for 1 minute.
- Simmer sauce: Add passata, water and remaining salt and simmer for 15 minutes until thick.
- Roast fish: Heat oven to 220°C conventional / 200°C fan. Place fish on a lined tray without excess marinade and roast for 8–12 minutes until at least 63°C in the thickest piece. Discard raw marinade.
- Finish sauce: Turn heat low and add cream and remaining garam masala. Warm gently for 2 minutes.
- Combine: Fold cooked fish into the sauce with a wide spoon, garnish with coriander and serve without a long further simmer.
Chef Notes & Tips
Use a firm fillet that will lift cleanly from the tray. A long acidic marinade can soften the fish surface, so keep this one brief and refrigerated.
Ingredient choices: Use a firm white fish rather than a very delicate fillet. Keep the yogurt-lemon marinating period within the recipe guidance because prolonged acidic contact changes fish texture. Divide the ginger, garlic and spices between the components.
Cooking control: Reduce the tomato masala and add cream before finishing the fish. Brown or cook marinated pieces gently as directed, then combine with minimal handling. Check the thickest fish reaches 63°C or flakes opaquely and readily.
If something goes wrong: If fish crumbles, the pieces may be too small or have cooked too long. A watery sauce needs reduction before the fish is added. Avoid stirring with a narrow spoon through fragile pieces; tilt the pan or fold gently.
Ingredient Substitutions
- ↔ White fish → salmon pieces
- ↔ Double cream → cooking cream
- ↔ Paprika → mild Kashmiri chilli powder, adjusting heat
Food Safety & Doneness
Keep raw fish refrigerated and check for bones. Cook fish to at least 63°C in the thickest part. Keep raw-fish tools separate from ready-to-eat garnishes.
Serving & Plating
Serve with rice or flatbread, placing fish in the bowl before spooning over sauce. Finish with coriander rather than excessive cream.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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