Salmon Tikka Masala (Guilt-free version) and Metro North Worries
Update: I did not of course change a thing with the original recipe, we still love it as is. However, earlier this week, I make an instant pot version for this Salmon Tikka Masala. And it rocked! I could not help sharing with you. Did I tell you that there is a killer shrimp tikka masala in Instant Indian? The only difference, I see is that the instant pot, does yield a darker color.
My Salmon Tikka Masala Story
I made this salmon tikka masala on Monday. A cold and snowy day. The the kind you spend boxed in enjoying fluffy soft snow flakes. This beauty complimented a nice pale golden dal. Just what is needed to make things right through the week.
Guaranteed to sustain us through digging, and cold and chilly evenings. Unknown to me this curry happened be on our dinner table after a crazy evening. On a night where all the trains are derailed after one of the worst accidents in the history of Metro North.
I am very shaken since last evening, taking solace in the calls of the few friends and family. The train and the line happens to be my regular train. What makes something hit home? Possibly context?
In the past few months, there have been other accidents. None in my town and certainly none on the line that I travel on. A general realization that life is both precious and short. A sense of sorrow at the losses of others who like me are possibly parents who run around. All in the quest of trying to make a living. The activity of bringing in enough bread and butter for the family. meal.
The train in concern was my usual train, I just happened to miss the train, an occurrence that happens at least once a week, in fact, often when stopped on my way out by my boss who gets his last minute snippets of conversation in. The rest of the week has progressed in a daze with all of us taking in the craziness of events and disruptions of life and feeling just a little grateful to be around. I had been using the White Plains Station and the county center parking lot for a couple of evenings trying to make the best of things, finally yesterday the trains began running from our little station in Valhalla.
Last evening, I went to sleep early exhausted from just the sheer stimulus of things. Fortunately a good comforting meal was just what the doctor had ordered. This dish, is pretty interesting as it is almost guilt free. I have swapped chicken for leaner omega rich salmon, and used just Greek Yogurt for the sauce. It is still pretty indulgent but not butter or cream in the mix.
In my book Spices and Seasons, I have a fairly robust section called Masaladani. This includes essential Spice blends and sauces. One of the classic sauces are for this creamy fenugreek sauce that we call Tikka Masala. Making it in bulk need a few minor adaptations but overall well worth it on a busy night, if you have or are planning on getting the book, this section makes for a useful read.
One of our favorite ways of using this sauce is in making fish, salmon in particular which holds out well for the robust seasoning that this dish offers. I personally find that salmon’s rich and firm texture makes for a good compliment to most North Indian style dishes, which have a preference for tomato based sauces certainly when working with fish or chicken. It also happens to be my fish loving husbands favorite dish.
Another tikka masala recipe off the beaten path is Chickpea and Egg Tikka Masala and pairs well with the blueberry and ginger chutney.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A delicate and flavorful rendition of tikka masala, this salmon in a tomato and yogurt and fenugreek sauce will please your eyes and taste buds. The recipe also has an instant pot version.
Ingredients
- 2 pounds of wild salmon
- 4 tablespoons yogurt
- 1 tablespoon tandoori masala
- 1 teaspoon salt
- 1/2 teaspoon red cayenne pepper
- 1 tablespoon oil
- 2 tablespoons oil
- 1 teaspoon whole cumin seeds
- 1 medium sized onion, diced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 4 ripe tomatoes, chopped or 1/2 cup jarred diced tomatoes
- 1 teaspoon salt
- 1 teaspoon red cayenne pepper or to taste
- 3/4 cup whole Greek Yogurt
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 1 tablespoon butter (optional)
- 1 tablespoon chopped cilantro
- Sliced almonds to garnish
Instructions
- Cut the salmon to 2 inch pieces.
- Mix the yogurt, tandoori masala, salt and red cayenne pepper in a bowl and add in the salmon pieces and marinate for about 15 minutes to half an hour.
- Toss with the oil and broil on low for about 3 to 4 minutes on each side. Remove from the oven.
- In the meantime, heat the oil and add in the cumin seeds and wait until they sizzle, add in the onion and cook the onions until soft and turning pale golden. Add in the ginger and the garlic and cook for another minute or two.
- Stir in the tomatoes, salt and red cayenne pepper and cook until the tomatoes are soft and pulpy (about 6 to 8 minutes). Stir in the yogurt and mix well and cook for about 3 to 4 minutes. Cool slightly.
- Place the tomato mixture in a blender with 3/4 cup water and blend until smooth.
- Return to the cooking pot and gently stir in the fenugreek leaves and bring to a simmer. Stir in the salmon and simmer for 3 to 4 minutes. Do not cook this on high heat.
- Stir in the butter if using and the cilantro.
- Remove from the heat and garnish with sliced almonds and serve with rice or naan.
Notes
Instant Pot Instructions
Cut the salmon to 2 inch pieces. Mix the yogurt, tandoori masala, salt and red cayenne pepper in a bowl and add in the salmon pieces and marinate for about 15 minutes to half an hour. Turn the instant pot onto to saute mode. Add in the oil and add in the cumin seeds and wait until they sizzle, add in the onion and cook the onions until soft and turning pale golden for about 3 minutes. Add in the ginger and the garlic and cook for another minute. Add in the tomatoes and using an immersion blender puree the mixture with the yogurt. Turn off the sauté mode. Add in the salmon and set on low pressure for 2 minutes. Do a quick release. Turn back the sauté mode. Stir in the dried fenugreek leaves. Add the butter if using. Garnish with chopped cilantro and sliced almonds. Enjoy with steamed Basmati rice.
Kristin
Hi RInku! I love salmon tikka, but I don’t like it spicy. Is this recipe spicy? And if so, how could I make it less spicy?
rinkub@aol.com
Hi Kristin,
This recipe is not particularly spicy, but if you want it milder, eliminate all the cayenne pepper.
Indian Spiced Roasted Squash and Cauliflower - Spice Chronicles
[…] spicy seasoning is not uncommon for squash on the Indian table. Yes, we had this tonight with the Salmon Tikka Masala an all time favorite on this site. For recipes like this do not forget to pick up a copy of Spices […]