- 2 teaspoons paprika (I like combining 1 tbsp of smoked paprika with 1 tbsp or regular paprika)
- ¼ teaspoons red pepper flakes (optional, more for additional heat)
- ¾ teaspoons salt
- ¼ teaspoons peppercorn, crushed
- 2 tablespoons oil
- 1¼ pounds fish fillets, such as salmon, tilapia, halibut etc.
- For the sauce:
- 1
- 2 tablespoons ghee, butter, or oil
- ¼ teaspoons red pepper flakes (optional, more for additional heat)
- 1/3 cup heavy cream or coconut milk (more for a creamier curry)
- Cilantro, for
- Mix the spice blend spices together and rub onto both sides of the fish fillet.
- Heat ghee/oil on a non-stick pan. Sear the fish, it should get a nice char and be cooked through. Set aside.
- In a large saucepan add Masala Mama Tikka Masala Simmer Sauce*, and cream/coconut milk and simmer for 5 minutes until hot. The sauce should have a nice gravy consistency, if too thick add some stock or water. Adjust salt to taste.
- Gently add in the charred fish. Do not stir, rather just shake the pan gently and cook for a couple of minutes till everything is nice and hot. Garnish with cilantro and serve with rice
