Tandoori Fish Tikka
Recipe 614. Ready in about 15 minutes. Per serving: 273 Calories; 9.3g Fat; 13.5g Carbs; 34.9g Protein; 6.6g Sugars.
Nutrition
Ingredients
| 1 1/2 pounds | 680 g | Haddock fillets, cut into bite-sized chunks |
| 1/3 teaspoon | 1.7 ml | Ground allspice |
| 1 | Lime, cut into wedges | |
| 1 14-ounce can | Diced tomatoes | |
| 1 teaspoon | 5 ml | Hot paprika |
| 1 cup | 240 ml | Vegetable broth |
| 2 | Garlic cloves, minced | |
| 1 tablespoon | 15 ml | Brown sugar |
| 1/4 cup | 60 ml | Tikka masala curry paste |
| 1 cup | 240 ml | Natural yogurt |
| 2 tablespoons | 30 ml | Olive oil |
| 1/2 cup | 120 ml | Scallions, chopped |
Instructions
Press the "Sauté" button to preheat your Instant Pot; heat the oil. Then, sauté the scallions until tender and translucent.
Now, add the garlic; continue to sauté for a further 30 seconds.
Stir the curry paste, allspice, tomatoes, sugar, paprika, broth, and haddock into the Instant Pot.
Secure the lid and choose the "Manual" setting. Cook for 5 minutes at Low pressure. Once cooking is complete, use a quick release; carefully remove the lid.
Then, fold in the natural yogurt and stir to combine well; seal the lid again and allow it to sit in the residual heat until warmed through.
Serve in individual bowls, garnished with lime wedges. Enjoy!