Welcome, seafood!
One of the best ways to break out of the menu rut is to try something new! We bring to the kitchen when a tried and true favorite starts to taste tired, experimenting with a unique spice or added ingredient. Some experiments fail, but most of the time a tantalizing breakthrough arises! That’s exactly what happened with our Instant Pot cod tikka masala recipe.
Now you might be thinking, “But isn’t tikka masala traditionally made with chicken?” Ah, but here at Dish on Fish we like to shake things up a bit!
For starters, we’ve simplified the cooking process by using everyone’s favorite kitchen gadget: the Instant Pot! In just a fraction of the time, you can have a restaurant-quality meal ready to impress your family and friends.
If you haven’t jumped on the Instant Pot bandwagon yet, now is the perfect time to get on board. This multifunctional marvel takes the hassle out of meal prep, making cooking quicker and easier than ever.
But the advantages don’t end there! Cod is a lean source of protein and rich in B vitamins, omega-3 fatty acids and the antioxidant mineral selenium. These nutrients support heart health, brain function, and overall well-being, making white fish like cod a delicious addition to any diet.
So, what are you waiting for? Serve your finished cod tikka masala over fluffy basmati rice, top with warm naan bread or pair with your favorite vegetables.
No matter how you plate it, this healthy meal is sure to satisfy.
Press
- 1 ½ pounds of thawed or fresh cod or other white fish, cut into pieces 12 pieces
- ¾ tsp kosher salt, divided
- 1 tablespoon clarified butter (or use butter or olive oil)
- 1 small yellow onion, diced
- 2 cups cauliflower florets
- 2 carrots, peeled and cut into cubes
- 3 garlic cloves, minced
- ½ tbsp fresh ginger, chopped
- 1 Teaspoon garam masala
- 1 Teaspoon paprika
- 1 Teaspoon turmeric
- 1 Teaspoon garlic powder
- ½ tsp Cayenne pepper
- ¼ cup low-sodium chicken or vegetable broth
- 1 (8 oz.) may contain tomato paste
- ½ tsp Freshly ground black pepper
- 1 (15 oz) can light coconut milk
- 2 cups fresh spinach
- 4 tbsp plain greek yogurt
- Chopped fresh coriander (optional)
- Basmati rice or naan to serve, if desired
- Place cod on plate and sprinkle with ¼ teaspoon kosher salt; set aside.
- Set Instant Pot to sauté; add the clarified butter. Once the ghee is melted, add the onion, cauliflower, carrots, garlic, ginger and spices (garam masala through garlic powder). Stirring often, cook until onion is tender and spices are fragrant, about 5 minutes. Deactivate the sauté function. Add broth to Instant Pot; scrape the bottom with a wooden or plastic spoon or spatula to deglaze the bottom of the pan (to prevent burning).
- Add cod, tomato paste, pepper, and remaining ½ teaspoon salt; stir to coat the fish in the spices. Cover and cook on HIGH manual pressure for 3 minutes. Vent to release pressure immediately.
- Uncover and add the jar of coconut milk. Return Instant Pot to sauté and bring to a boil. Simmer until sauce thickens slightly, about 10 minutes. Turn off Instant Pot; add the spinach and yogurt, mixing well. Garnish with cilantro and serve with basmati rice or naan, if desired.
Notes
Recommended utensils: plate, Instant Pot, two spatulas or stirring spoons, tongs
