Name: Fish Tikka Masala, Roti, Custard Halwa recipe by Rekha Unni at BetterButter
Prep time: 90 min
Cook time: 75 min
Total time: 165 min
Yield: 5
Ingredients: For Halwa; 1 cup sugar; 1 cup water; half cup custard powder; 4 tablespoons of cashews +additional to garnish; 2 tbsp ghee; For Roti; one and a half cup wheat flour; half cup maida; salt to taste; 1/4 teaspoon baking soda; 2 teaspoon oil; half cup curd; water as required; 4 tbsp ghee/butter; For Fish tikka masala; 500g Fish Fillet cut into cubes; For Marination; 4 tbsp yoghurt; salt to taste; one teaspoon lemon juice; one teaspoon ginger garlic paste; one teaspoon red chilli powder; one teaspoon fish masala/garam masala; 1/4 tsp crushed kasuri methi; For Gravy; 2 tomatoes roughly chopped; 4 tbsp cashews; 3-4 tbsp oil; two onions finely chopped

Ingredients Serving: 5

For Halwa
1 cup sugar
1 cup water
half cup custard powder
4 tablespoons of cashews +additional to garnish
2 tbsp ghee
For Roti
one and a half cup wheat flour
half cup maida
salt to taste
1/4 teaspoon baking soda
2 teaspoon oil
half cup curd
water as required
4 tbsp ghee/butter
For Fish tikka masala
500g Fish Fillet cut into cubes
For Marination
4 tbsp yoghurt
salt to taste
one teaspoon lemon juice
one teaspoon ginger garlic paste
one teaspoon red chilli powder
one teaspoon fish masala/garam masala
1/4 tsp crushed kasuri methi
For Gravy
2 tomatoes roughly chopped
4 tbsp cashews
3-4 tbsp oil
two onions finely chopped
2 green chillies slit
one teaspoon ginger garlic paste
1-2 tbsp cream
1/4 teaspoon crushed kasuri methi
one teaspoon red chilli powder
one teaspoon Garam Masala
half teaspoon fennel powder
1 tbsp coriander powder
salt to taste
1 cup water
half teaspoon jeera
3 tbsp chopped coriander leaves

Instructions

IN A BOWL, WHISK SUGAR, WATER AND CUSTARD POWDER WELL UNTIL THERE ARE NO LUMPS
MELT GHEE IN A PAN AND FRY CASHEWS
POUR CUSTARD MIXTURE AND STIR CONSTANTLY ON LOW MEDIUM HEAT
STIR UNTIL MIXTURE LEAVES SIDES OF THE PAN AND IS GLOSSY IN TEXTURE. ALLOW TO COOL
POUR THE MIXTURE IB GREASED MOULD AND REFRIGERATE FOR 1-2 HOURS
IN A BOWL, MIX ALL MARINATING INGREDIENTS WELL
ADD FISH FILLET, MARINATE AND KEEP IT ASIDE FOR 30 MINUTES
PLACE FISH FILLET ON GREASED GRILL PAN, GRILL FROM ALL SIDES
KEEP GRILLED FISH ASIDE
GRIND TOMATOES AND CASHEWS TO FORM A PUREE
HEAT OIL IN A PAN AND SPLUTTER CUMIN SEEDS
ADD ONIONS AND SAUTE UNTIL BROWNED
ADD GINGER GARLIC PASTE AND GREEN CHILLIES, SAUTE UNTIL RAW AROMA GOES AWAY
ADD SPICE POWDERS AND SALT. MIX WELL
ADD GROUND PUREE, SAUTE UNTIL OIL STARTS LEAVING SIDES
ADD WATER AND BRING TO BOIL
ADD FISH TIKKA, GENTLY MIX AND COOK FOR 2-3 MINUTES
ADD KASURI METHI, CREAM AND GENTLY MIX. GARNISH WITH CORIANDER LEAVES BEFORE SERVING
IN A BOWL, MIX FLOURS, SALT AND BAKING SODA
ADD CURD, WATER AND 1 TSP OIL. KNEAD FOR 10 MINUTES TO FORM A SOFT DOUGH
COAT WITH OIL. COVER AND KEEP IT ASIDE FOR 30 MINUTES
KNEAD DOUGH FOR 3-4 MINUTES. DIVIDE IT INTO EQUAL PORTIONS
ROLL BALL INTO THICK ROTI
GENEROUSLY BRUSH WITH WATER
FLIP AND PLACE ON HOT TAWA. PRESS ROTI ON TAWA
FLIP AND COOK ROTI DIRECTLY ON FLAME UNTIL DONE ON MEDIUM HEAT
BRUSH TOP WITH GHEE/BUTTER. SCRAPE GENTLY AND KEEP IT ASIDE
DEMOULD THE SWEET ON SERVING PLATE. GARNISH WITH CASHEWS
SERVE IMMEDIATELY

Similar Recipes