Tilapia Tikka Masala with Saffron Basmati Rice and Grilled Corn
Indulge in the vibrant flavors of India with this mouth-watering dish, featuring tender tilapia cooked in a rich tikka masala sauce, served atop a bed of fragrant saffron basmati rice and accompanied by smoky grilled corn. The combination of creamy sauce, fluffy rice, and slightly charred corn will transport your taste buds to the streets of Mumbai. With its balance of spices and textures, this recipe is sure to delight both beginners and seasoned foodies alike.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Indian
- indian
- slot-machine-generated
- tilapia
- corn
- basmati rice
Ingredients
- 4piecestilapia fillets, cut into 1-inch pieces
- 1cupbasmati rice, rinsed and drained
- 4earscorn on the cob, husked and silked
- 1largeonions, diced
- 2inchesginger, grated
- 3clovesgarlic, minced
- 1tspgaram masala, ground
- 1tspcumin powder, ground
- 1tspcoriander powder, ground
- 0.5tspcayenne pepper, ground
- 1cupyogurt, plain
- 1cuptomato puree, canned
- 0.5tspsaffron threads, soaked in 1 tablespoon hot water
- 1tspsalt, ground
- 0.5tspblack pepper, ground
- 2tbspslemon juice, freshly squeezed
- 0.25cupchopped cilantro, chopped
Nutrition
420
105 per serving
35g
70% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 4g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the grated ginger and cook for 1 minute, stirring constantly, until fragrant.
1mmedium heat - 2
Add the diced onions to the saucepan and cook for 3-4 minutes, stirring occasionally, until they are translucent and lightly browned.
3mmedium heat - 3
Add the minced garlic to the saucepan and cook for 1 minute, stirring constantly, until fragrant.
1mmedium heat - 4
In a large bowl, whisk together the yogurt, garam masala, cumin powder, coriander powder, cayenne pepper, salt, and black pepper. Add the tilapia pieces to the bowl and mix until they are well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 10 minutes.
10mrefrigerator - 5
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Remove the tilapia pieces from the marinade, allowing any excess to drip off. Add the tilapia to the skillet and cook for 3-4 minutes per side, until they are cooked through and lightly browned.
6mmedium-high heat - 6
Add the tomato puree to the saucepan with the onions and ginger. Stir to combine, then bring the mixture to a simmer. Reduce the heat to low and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
5mlow heat - 7
Stir in the soaked saffron threads and their liquid into the saucepan with the sauce. Cook for 1 minute, until the sauce is fragrant and slightly thickened.
1mlow heat - 8
Add the basmati rice to a medium saucepan and toast over medium heat for 1-2 minutes, stirring constantly, until lightly browned. Add 2 cups of water to the saucepan and bring to a boil. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and cook for 15-20 minutes, until the rice is tender and fluffy.
15mlow heat