Salmón Tikka Masala

Ingredientes

• 1 tablespoon lemon juice (freshly squeezed )
• 1 tablespoon ginger (grated)
• 1 tablespoon garlic (minced)
• 1 tablespoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1 1/2 pounds skinless salmon fillet (cut into 8 pieces)
• 1 tablespoon neutral vegetable oil
• 1 large yellow onion (finely diced )
• 1 teaspoon kosher salt
• 1 teaspoon ginger (grated)
• 1 teaspoon garlic (minced)
• 1 1/2 cups canned tomato puree
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garam masala
• 1/3 cup water
• 3/4 cup heavy cream
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• 2 tablespoons cilantro (finely chopped )

Preparación

1. 1

   To make the marinade: In a stainless-steel bowl that will fit in the Instant Pot, combine the lemon juice, ginger, garlic, chili powder, garam masala, turmeric, and salt and stir to mix. Note: For stovetop method you can marinate in any mixing bowl.

2. 2

   Pat dry the salmon with paper towels to remove any excess moisture and then add it to the marinade. Turn it a few times to evenly coat it with the spices. Allow the fish to marinate for atleast 20 minutes.

3. 3

   --- Instant Pot Method ---

4. 4

   Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until the onion turns translucent about 5 minutes. Cover the pot with a glass lid (or another nonlocking lid that fits) to speed up the process. 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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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. Garnish with cilantro and serve.

9. 9

   --- Stove Top Method ---

10. 10

    Heat the oil in a medium pot (4 or 5-quart). Add the onion and salt and sauté until the onion turns translucent about 5 minutes. Cover the pot to speed up the process.

11. 11

    Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the tomato puree, chile powder, turmeric, and garam masala. Pour in the water and stir well. Cook covered on low heat for 10 minutes. Add more water if the sauce starts to stick to the pan.

12. 12

    Preheat the oven or air fryer.

13. 13

    Line the salmon on a baking tray or air fryer lined with parchment paper. Bake at 400 F for 8 minutes or Air Fry at 380 F for 8 minutes.

14. 14

    While the salmon is cooking, 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.

15. 15

    Add the salmon to the curry, turning once it to evenly coat. Cook until the curry comes to a gentle boil and is heated through, 2 to 3 minutes. Garnish with cilantro and serve.