A brilliant recipe for Friday dinner. Something new that will delight your loved ones
Salmon tikka masala is an intriguing combination of juicy, bold-flavored fish and aromatic spices that will transport you to India. Perfectly seasoned salmon fillet marinated in Greek yogurt and lemon juice is incredibly refreshing.
Ingredients · Servings 3-4 people
- 500 g salmon fillet
- 3 tablespoons of Greek yogurt
- 2 tablespoons of lemon juice
- 1.5 teaspoons of granulated garlic
- 1 teaspoon of salt
- ½ teaspoon of ginger
- ½ teaspoon chili
- ½ teaspoon of turmeric
- 1 tablespoon of chili
- 2 teaspoons of dried fenugreek
- 2 teaspoons of coriander
- 1 teaspoon of granulated garlic
- 1 teaspoon of salt
- 1 teaspoon garam masala
- ½ teaspoon of ginger
- frying oil
Method · 1 h
- Prepare the spice mix. Place all ingredients in a pan and cook over very low heat for 3-5 minutes, without browning.
- Let cool and transfer the mixture to an airtight jar.
- Prepare the salmon. Cut the salmon fillet into smaller pieces using a sharp knife.
- In a large bowl, add the yogurt, a tablespoon of the prepared spice mix, ginger, garlic, lemon juice, chili powder, and turmeric. Mix until smooth.
- Place the salmon pieces in a bowl and gently mix everything together with your hands. Set aside for 15 minutes.
- Heat a thin layer of oil in a frying pan. Fry the salmon pieces for 3-4 minutes, or until nicely browned. Flip and fry the other side for 3 minutes.
- Serve the salmon tikka masala warm immediately after preparation. Refrigerate any leftovers and use within 2 days. Reheat in a pan or oven.
