Fish Tikka Masala with coconut sticky rice

Gluten, Garlic & Dairy Free | Prep time: 1 hour | Cook time: 60 min | Serves 6

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Tools required for this recipe

• Measurement and stirring utensils 
• Blender (hand blender is okay but a food processor is better if you have one)
• 2 pots (one of them needs a cover and preferably to be oven safe as well)
• A stove top and an oven (optional)

Sauce

• 3 teaspoons       Dried chives
• ½ teaspoon        Celery salt
• ½ teaspoon        Chilli powder
• 1 teaspoon         Ground ginger
• 1                           Onion, finely chopped
• 400g can            Chopped tomatoes
• 1 teaspoon         Garam Masala powder
• 250 ml                 Water

Meal

• 800g             Fish (I’ve used Hoki or Salmon)
• ½                   Onion cut into thick slices
• ½ Cup           Peas
• 125 ml          Coconut cream

Marinade

• 2 tablespoons   Coconut yoghurt
• 1 tablespoon     Lemon juice
• 1 teaspoon        Chilli powder
• ½ teaspoon       Garam Masala powder
• ½ teaspoon       Salt
• ½                         Onion, finely chopped

Sticky Rice

• 1 ½ Cups     Medium grain rice
• 1 Litre           Vegetable stock
• 75 ml            Coconut cream

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Step 1: Cook the sauce

1. Heat a teaspoon of olive oil in a pot.
2. Sauté (fry on low heat) the chopped onions with the chives, ginger and celery salt until soft.
3. Add the tomatoes and sauté until they turn soft and mushy.
4. Stir in the chilli powder and garam masala, sauté for another 2 minutes.
5. Let the mixture cool for 10 minutes.
6. Add the water and blend this mixture in a blender until it is smooth.
7. Pour back into the pot and simmer until the gravy turns thick. While this is happening, prepare the marinade and the fish.

Step 2: Marinade the fish

1. Blend together all of the ingredients in the marinade list.
2. Thoroughly rinse the fish and pat it down so that there’s no excess moisture.
3. Cut the fish into cubes (size them appropriate to the type of fish you’re using).
4. Smear the marinade onto the fish cubes and set aside for 10 minutes.

Step 3: Bring it together

1. Add the marinated fish to the sauce;
2. Stir in the coconut cream;
3. Keep covered and just under simmer heat for 30 minutes, stirring as little as possible. You can also put this (if the pot is oven safe!) into a preheated oven at 70 C (160F). While you’re waiting for this to cook, start the rice.

Step 4: Sticky Rice

1. Thoroughly wash the rice with water using a strainer.
2. Pour the stock and coconut cream into a pot and stir until mixed.
3. Add the washed rice and bring to the boil.
4. Reduce to a simmer and stir every 2-3 minutes until the rice is cooked and it has absorbed any visible liquid that sits above the rice. Add some water if the rice doesn’t look like it will finish cooking before you run out of liquid. Keep stirring because it will burn to the bottom of the pot if you don’t 🙂

Serve together and enjoy!

Notes

1. The Tikka Masala freezes really well for up to 3 months if you have excess.