salmon-tikka-masala

🥘 Ingredients

To make the marinade:

• Kashmiri red chili powder
  1 tbsp
• garam masala
  1 tsp
• garlic
  1 tbsp
• ginger
  1 tbsp
• lemon juice
  1 tbsp
• salmon
  1.5 lbs
• salt
  1/2 tsp
• turmeric
  1/2 tsp

Instant Pot Method

• chili powder
  1 tsp
• fenugreek leaves
  1 tbsp
• garam masala
  1/2 tsp
• garlic
  1 tsp
• ginger
  1 tsp
• heavy cream
  1/2 c
• oil
  1 tbsp
• salt
  1/2 tsp
• tomato puree
  1.5 c
• turmeric
  1/2 tsp
• water
  1/2 c
• yellow onion
  1 c

🍳 Cookware

• bowl
• wooden spoon

To make the marinade:

1. 1

   In a bowl , combine the lemon juice , ginger , garlic , Kashmiri red chili powder , garam masala , turmeric , and salt and stir to mix. Add the salmon to the marinade and turn to evenly coat with the spices. Set aside. (Use a stainless steel bowl that will fit in the instant pot for that cooking method)

   lemon juice: 1 tbsp, ginger: 1 tbsp, garlic: 1 tbsp, Kashmiri red chili powder: 1 tbsp, garam masala: 1 tsp, turmeric: 1/2 tsp, salt: 1/2 tsp, salmon: 1.5 lbs

Instant Pot Method

1. 1

   Select the high Sauté setting and heat the oil .

   oil: 1 tbsp
2. 2

   Add the yellow onion and salt and sauté until the onion turns translucent, about ⏱️ 5 minutes . Add the ginger and garlic and sauté until aromatic, about ⏱️ 1 minute .

   yellow onion: 1 c, salt: 1/2 tsp, ginger: 1 tsp, garlic: 1 tsp
3. 3

   Add the tomato puree , chili 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 .

   tomato puree: 1.5 c, chili powder: 1 tsp, turmeric: 1/2 tsp, garam masala: 1/2 tsp, water: 1/2 c
4. 4

   Place a tall steam rack in the pot, and place the bowl of salmon on the rack.
5. 5

   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.
6. 6

   Perform a quick release by moving the Pressure Release to Venting. Open the pot and remove the bowl of salmon to a trivet and remove the rack.
7. 7

   Stir the heavy cream into the curry, then crush the fenugreek leaves and stir them in as well. Carefully add the salmon to the curry, coating it, and 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.

   heavy cream: 1/2 c, fenugreek leaves: 1 tbsp
8. 8

   Garnish the curry with chopped cilantro leaves and serve with naan and/or basmati rice.