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    Bengali cuisine
    Bhetki
    Tikka Masala
    Intermediate
    For 4 people

    Garlic Lovers' Delight Lasauni Fish Tikka Masala Recipe: Fish Cubes in Garlicky Masala Sauce

     

    Lasauni Fish Tikka Masala is a Bengali-style fish curry that showcases tender, fried bhetki fish cubes in a luscious, garlic-studded masala sauce. The fish is first coated in egg and cornflour, then deep-fried until golden. A rich, aromatic masala gravy is prepared using onions, tomatoes, ginger, garlic, and a spice blend including two types of red chilli powder for heat and smokiness. The fried fish is simmered in this creamy sauce until the flavours meld. A lavish finish of fresh cream and butter adds a velvety texture and decadent richness.

    Ingredients

    • For the Fish:

    • Bhetki fish fillets (cut into 1-inch cubes)

      500 g

    • Egg (beaten)

      1

    • Cornflour

      4 tbsp

    • Oil for deep frying

      500 mL

    • For the Masala:

    • Refined oil

      4 tbsp

    • Tomato paste

      2 tbsp

    • Onion (pureed)

      1 large

    • Ginger paste

      1 tsp

    • Garlic paste

      2 tsp

    • Sunrise Lal Mirch Powder (hot red chilli powder)

      1 tsp

    • Sunrise Kali Mirch Powder (black pepper powder)

      1 tsp

    • Sunrise Kashmiri Mirch Powder (mild red chilli powder)

      1 tsp

    • Salt

      to taste

    • Sugar

      1 tsp

    • Water

      150 mL

    • Green chillies (slit lengthwise)

      2-3

    • Fresh cream

      3-4 tbsp

    • Butter

      10 g cube

    Sunrise tip: For a thicker, restaurant-style masala gravy, use canned tomato paste instead of fresh pureed tomatoes. The concentrated paste gives the sauce more body and a deeper red hue.

     

    Steps

    Step 1: Prepare the Fish

    Time: 15 minutes

    Cut the bhetki fillets into 1-inch cubes. Dip each cube first in beaten egg, then roll in cornflour to coat well. Heat oil for deep frying. Working in batches, fry the fish cubes until they are just cooked through and lightly golden, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.

     

    Step 2: Make the Masala Base

    Time: 15 minutes

    Heat 4 tbsp refined oil in a heavy pan over medium heat. Add the tomato paste and fry for 30 seconds. Stir in the onion paste, ginger paste, and garlic paste. Sauté until the raw smell disappears and the paste darkens slightly, about 4-5 minutes. Add the Sunrise Lal Mirch Powder, Sunrise Kali Mirch Powder, Sunrise Kashmiri Mirch Powder, and salt. Cook the spices into the masala for 2-3 minutes. Mix in 1 tsp sugar. When the oil starts to separate from the masala, pour in a splash of water and bring to a gentle boil.

     

    Step 3: Add Fish and Finish the Dish

    Time: 10 minutes

    Gently slide the fried fish cubes into the simmering masala. Spoon the sauce over the fish to coat the pieces thoroughly, taking care not to break them. Add the slit green chillies. If the gravy seems too thick, add a little more water to loosen it. Cook for 2 minutes, then lower the heat and stir in the fresh cream, spoonful by spoonful, until incorporated. Add the butter cube and continue to stir gently until it melts into the sauce. Turn off the heat.

     

    Step 4: Garnish and Serve

    Transfer the Lasauni Fish Tikka Masala to a serving dish. Serve piping hot with jeera rice, paratha, naan, roti, or fried rice.

     

    Goes Best With

    • Side Dish: Vegetable pulao, Peas pulao, Steamed rice

    • Accompaniment: Kachumber salad, Sliced onions