The Americans have claimed Apple Pie as their national dish and Paella is the national dish of Spain, what do you think the British have claimed as one of their national dishes? While there are the best tasting custards, Yorshire pudding, fish and chips and the best bangers and mash served up all over the country, does it surprise you if I said that the simple Indian Chicken Tikka Masala became a national dish in the British Isles because it is widely popular in restaurants?
Chicken Tikka Masala originated in the region of Punjab in India, and slowly got around the world. The Punjabis have a unique style of slow cooking so the gravies are absolutely lovely and smooth. One such dish is the Tikka Masala. I absolutely love gravies and I've used of Salmon instead of Chicken.
Salmon- 1/2 pound filets cubed.
Spice for rubbing:
1 pinch clove powder
1 pinch cinnamon powder
1 pinch chili and coriander powder
1 pinch turmeric
lemon juice- 1 Tblpsn
salt and pepper to taste
1 Tblspn yogurt
1/2 tspn ginger and garlic paste
Method for grilling:
1. Mix together all the ingredients for spices above and mix well with yogurt.
2. Rub it over the salmon chunks. Marinate for about 5 hrs.
3. Grill or pan fry gently without breaking. Keep aside.
For the Tikka Masala gravy:
2 medium size ripe tomatoes.
First make a small criss-cross on the bottom of each tomato and boil in hot water for about 5 minutes until the skin is ready to peel off. When cool, drain water, remove the skin and beat into a smooth puree. Keep aside.
1 Onion chopped fine
1 tspn garlic paste
1 tspn ginger paste
1 Tbslpn Sriracha
2 Tblspn Tomato Sauce
1 Tblspn Butter
1/4 tspn garam masala
1 cup heavy cream
salt to taste
red color and chopped mint(optional)
1. Saute the onions in the butter until they have turned to a light brown color. Add the garlic and ginger paste and saute until the raw smell is completely cooked down.
2. Add the Tomato puree, tomato sauce, garam masala and salt and cook until the gravy is thick.
3. Gently add the grilled salmon chunks and finally turn off the fire.
4. While warm, add the heavy cream and chopped mint if necessary.