Transform simple fish fillets into a richly spiced dish your whole table will enjoy. First you marinate the fish in lemon juice and our handcrafted Tandoori Seasoning blend, then sear it gently and finish it in a smooth onion–tomato–cream sauce. With bold flavor and minimal fuss this recipe fits both a midweek dinner and a relaxed weekend meal.
Ingredients
Marinade
- 1 tablespoon lemon juice
- 1 tablespoon Tandoori masala
- 1 teaspoon Garam Masala
- Salt to taste
Curry
- 1.5 pound skinless salmon fillet cut to your preference
- 1 tablespoon vegetable oil
- 1 large yellow onion finely diced
- 1 teaspoon ginger grated
- 1 teaspoon minced garlic
- 1.5 cups tomato puree
- 1 tablespoon Tandoori Masala
- 1 teaspoon Garam Masala
- 1/3 cup water
- 3/4 cup heavy cream
- Cilantro and lemon wedges for garnish
- Salt to taste
Instructions
- To make the marinade: In a bowl combine the lemon juice, Tandoori Seasoning, Garam Masala, salt to taste, and stir to mix.
- Add the salmon to the marinade and turn to evenly coat with the spices. Set aside for 5 minutes
- Heat the oil in the pan and seared the salmon from all sides and keep it aside use the same pan to add the onion 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, tandoori seasoning, and garam masala, and let it cook until oil separates
- Stir the heavy cream into the curry, carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated for 2 to 3 minutes. Spoon the curry onto plates and serve with rice or naan, and lemon wedges alongside.
