Fish tikka masala is made with small fried pieces of fish, usually shoal fish. Before frying these pieces, they are mixed with lemon juice and a few aromatic spices and kept aside for marination. Eventually, they are cooked in a spicy masala gravy consisting of onion and tomato paste, fresh cream and more. The steps to make fish tikka masala at home are very easy. Follow my recipe to create it in your kitchen and surprise your family members.
KEY TAKEAWAYS
- Fish tikka masala is one of the most popular dishes across all regions in India.
- Serve it hot with steamed chapati, tandoori roti, paratha or naan.
- Fish tikka masala tastes slightly spicy, creamy and savory.
- Other similar recipes are chicken tikka masala, paneer tikka masala, prawn masala, and butter chicken.
The Ingredients:
To marinate the fish:
- 1 kilogram fish (shoal or snakehead fish, washed, deskinned, and cut into small pieces)
- 1 tsp paprika
- ¾ tsp turmeric powder
- 1 tsp black pepper powder
- 1 tsp salt
- 1 tbsp lemon juice
To fry the fish pieces:
- Cooking oil – an adequate amount for frying
To make the masala paste:
- 30 ml cooking oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 200 grams onions (finely chopped)
- 250 grams tomato (finely chopped)
To make the masala gravy:
- 30 ml cooking oil
- 5 pieces cloves
- 4 pods green cardamom
- 1 piece bay leaf
- 1 tbsp ginger garlic paste
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp tandoori chicken masala powder
- 1 tsp salt
- 150 ml water
- 1 tbsp dry fenugreek leaves (crushed)
- 150 ml fresh cream
For garnishing the fish tikka masala:
- Coriander leaves (a few, finely chopped)
I found this recipe in a calendar, one of those promotional kitchen calendars that comes with a small monthly recipe space, and this was listed for September. I had torn it out years ago and forgot about it until recently while cleaning drawers.
I decided to try it on the following Sunday for dinner. My husband said it was surprisingly timeless, and the boys loved the “calendar curry.” Now, this recipe marks the start of almost every new month. That old sheet reminded me that inspiration can hide in the corners of daily life—just waiting for the right moment to land on the plate.
How to Make Fish Tikka Masala? (Step by Step Guide with Images)
Step 1: In a mixing bowl, take 1 kilogram of shoal or snakehead fish, washed, deskinned, and cut into small pieces. Add 1 teaspoon of paprika, ¾ teaspoon of turmeric, 1 teaspoon of black pepper, 1 teaspoon of salt, and 1 tablespoon of lemon juice to it. Now, mix all the ingredients well. Cover the bowl and keep it aside for an hour to marinate.
Step 2: Now, heat a sufficient quantity of oil in a kadai or a deep fryer and deep fry the marinated pieces of fish, a few at a time, until golden brown and crispy. When done, remove them.
Step 3: Now, heat 30 milliliters of oil in a skillet. When it is hot, add 1 teaspoon of coriander seeds along with 1 teaspoon of cumin seeds. Stir and fry them for half a minute on a medium flame. Then, add 200 grams of onions in it and fry until the onions turn translucent. Now, add 250 grams of tomato and sauté until it turns soft and pulpy.
Step 4: Cook it for 5 to 7 minutes on a medium heat. Switch off the flame when done and let it cool down a bit. When it does, transfer it into a blender and blend it into a smooth puree.
Step 5: Now, heat 30 milliliters of oil again in a heavy skillet on a medium flame. When the oil is hot, add 5 pieces of cloves, 4 pods of green cardamom, and a piece of bay leaf in it. Stir and fry them for about 20 seconds or so. Then, add 1 tbsp of ginger garlic paste. Stir and fry them all for a minute or two.
Step 6: At this stage, turn the flame to low and add 1 tsp of red chili powder, 1 tsp of garam masala powder, 1 tsp of tandoori chicken masala powder, and 1 tsp of salt. Mix them all nicely with the ingredients in the skillet. Then, add the blended mixture in it and give it a nice stir.
Step 7: Now, add 150 milliliters of water and mix it well. Then, add 1 tablespoon of dry fenugreek leaves and 150 milliliters of fresh cream and mix them nicely. Bring it to a boil.
Step 8: Now, add the fried fish in it and mix it well. Cook for 3 to 5 minutes on medium heat. When done, remove it to a serving bowl.
Step 9: Your tasty and spicy fish tikka masala is ready. Garnish with coriander. Serve it hot with naan, paratha, steamed rice or roti.
Recipe Card
Fish Tikka Masala
Ingredients
To marinate the fish:
- 1 kilogram fish shoal or snakehead fish, washed, deskinned, and cut into small pieces
- 1 tsp paprika
- ¾ tsp turmeric powder
- 1 tsp black pepper powder
- 1 tsp salt
- 1 tbsp lemon juice
To fry the fish pieces:
- Cooking oil – an adequate amount for frying
To make the masala paste:
- 30 ml cooking oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 200 grams onions finely chopped
- 250 grams tomato finely chopped
To make the masala gravy:
- 30 ml cooking oil
- 5 pieces cloves
- 4 pods green cardamom
- 1 piece bay leaf
- 1 tbsp ginger garlic paste
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp tandoori chicken masala powder
- 1 tsp salt
- 150 ml water
- 1 tbsp dry fenugreek leaves crushed
- 150 ml fresh cream
For garnishing the fish tikka masala:
- Coriander leaves a few, finely chopped
Instructions
- In a mixing bowl, take 1 kilogram of shoal or snakehead fish, washed, deskinned, and cut into small pieces. Add 1 teaspoon of paprika, ¾ teaspoon of turmeric, 1 teaspoon of black pepper, 1 teaspoon of salt, 1 tablespoon of lemon juice to it. Now, mix all the ingredients well. Cover the bowl and keep it aside for an hour to marinate.
- Now, heat a sufficient quantity of oil in a kadai or a deep fryer and deep fry the marinated pieces of fish, few at a time, until golden brown and crispy. When done, remove them.
- Now, heat 30 milliliters oil in a skillet. When it is hot, add 1 teaspoon of coriander seeds along with 1 teaspoon of cumin seeds. Stir and fry them for half a minute on a medium flame. Then, add 200 grams of onions in it and fry until the onions turn translucent. Now, add 250 grams of tomato and sauté until it turns soft and pulpy.
- Cook it for 5 to 7 minutes on a medium heat. Switch off the flame when done and let it cool down a bit. When it does, transfer it into a blender and blend it into a smooth puree.
- Now, heat 30 milliliters oil again in heavy skillet on a medium flame. When the oil is hot, add 5 pieces of cloves, 4 pods of green cardamom, and a piece of bay leaf in it. Stir and fry them for about 20 seconds or so. Then, add 1 tbsp of ginger garlic paste. Stir and fry them all for a minute or two.
- At this stage, turn the flame to low and add 1 tsp of red chili powder, 1 tsp of garam masala powder, 1 tsp of tandoori chicken masala powder, and 1 tsp of salt. Mix them all nicely with the ingredients in the skillet. Then, add the blended mixture in it and give it a nice stir.
- Now, add 150 milliliters of water and mix it well. Then, add 1 tablespoon of dry fenugreek leaves and 150 milliliters of fresh cream and mix them nicely. Bring it to a boil.
- Now, add the fried fish in it and mix it well. Cook for 3 to 5 minutes on medium heat. When done, remove it in a serving bowl.
- Your tasty and spicy fish tikka masala is ready. Garnish with coriander. Serve it hot with naan, paratha, steamed rice or roti.
