Salmon Tikka Masala सामन टिक्का मसाला
The Essential Indian Instant Pot Cookbook by Archana Mundhe
Equipment
- Instant Pot
Ingredients
Marinade
- 1 Tbsp Lemon juice freshly squeezed
- 1 Tbsp Fresh ginger grated
- 1 Tbsp Garlic minced
- 1 Tbsp Kashmiri red chile powder adjust for spice level
- 1 tsp Garam masala recipe below
- ½ tsp Ground turmeric
- 1 tsp Kosher salt
- 700 g Skinless salmon fillet cut into 8 pieces
Curry
- 1 Tbsp Neutral vegetable oil
- 1 Yellow onion finely diced
- 1 tsp Kosher salt
- 1 tsp Fresh ginger grated
- 1 tsp Garlic minced
- 1 ½ cup Tomato puree
- 1 tsp Kashmiri red chile powder adjust for spice level
- ½ tsp Ground turmeric
- ½ tsp Garam masala recipe below
- ⅓ cup Water
- ¾ cup Heavy cream
- 1 Tbsp Methi leaves dried fenugreek leaves
For serving
- Steamed rice
- Naan
- 4 Lemon wedges
Instructions
Marinade
- In a stainless-steel bowl that will fit in the Instant Pot, combine all the ingredients (except salmon) and stir to mix.
- Add the salmon to the marinade and turn to evenly coat with the spices. Set aside.
Curry
- Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until the onion turns translucent, about 5 minutes.
- Add the ginger and garlic and sauté until aromatic, about 1 minute.
- Add the tomato puree, chile powder, turmeric, and garam masala.
- Press the Cancel button to turn off the Instant Pot. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
- Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bottom. Place the bowl of salmon on the rack.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
- Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and, wearing heat-resistant mitts, remove the bowl of salmon to a trivet and remove the rack.
- Stir the heavy cream into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well.
- Select the high Sauté setting and carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated through, 2 to 3 minutes. Press the Cancel button to turn off the Instant Pot.
- Spoon the curry onto plates and serve the rice, naan, and lemon wedges alongside.
- DONE!