This is another “food hack” where I have used an envelope of Paneer Tikka Masala sauce to make a fish Tikka Masala. Readers may ask, “Why not just buy an envelope mix for fish Tikka Masala?” The reason is that those pack mixes for Fish Tikka Masala require you to use 1-1.5 kilograms of fish, and if you are cooking for just one person that’s not an option. This mix only needed 250 grams of cottage cheese (for which I substituted an equivalent weight of fish), and added just three additional ingredients not called for in the original directions on the mix envelope. I also did not follow the directions exactly the way suggested on the envelope, as the sauce would have been to thin for my liking. The result is a meal that’s ready in less than 30 minutes, and is a lot better than a slice of pizza or a hamburger.
1 envelope of Rasoi Magic Paneer Tikka Masala
250 grams fish filet
2 tbsp cooking oil
1 tomato (approx 150 grams)
½ cup milk or half and half
½ inch piece of ginger root, peeled
2 tbsp Maggi Hot and Sweet Tomato Chili Sauce
2 Thai chili peppersMethod
1. Cut the fish filet into medium sized cubes and set aside
2. Mix the contents of the Paneer Tikka Masala mix with ½ cup of milk or half and half to form a paste. Add the 2 tablespoons of Maggi sauce to this.
3. Slice the tomato into quarters and put in a small chopper along with the ginger root. Blitz to a puree
4. Heat the oil in a wok over high heat and quickly sauté the fish cubes until opaque.
5. Add the tomato puree and cook for 1-2 minutes
6. Add the Tikka Masala paste and stir in with the fish and tomato puree. Do NOT add water as suggested on the mix envelope. Reduce heat to medium and simmer uncovered for about 5 minutes more. Serve with rice of Naan bread. Sweet lime pickle goes well with it too.