Welcome, Seafoodies!
One of the best ways to get out of a menu rut is to try something new! We take to the kitchen when a tried and true favorite starts to taste tired, experimenting with a unique spice or added ingredient. Some of the experiments are misses, but the majority of the time a tantalizing twist is born! Which is 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 streamlined 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’s the perfect time to hop aboard. This multi-functional wonder takes the hassle out of meal prep, making cooking faster and easier than ever before.
But the benefits don’t stop there! Cod is a lean source of protein and packed with 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, scoop it up with warm naan bread or pair with your favorite veggies.
No matter how you plate it, this wholesome meal is sure to satisfy.
- 1 ½ pounds thawed or fresh cod or other white fish, cut into 12 pieces
- ¾ teaspoon kosher salt, divided
- 1 Tablespoon ghee (or use butter or olive oil)
- 1 small yellow onion, diced
- 2 cups cauliflower florets
- 2 carrots, peeled and cubed
- 3 garlic cloves, minced
- ½ Tablespoon fresh ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ¼ cup chicken or vegetable low-sodium broth
- 1 (8-ounce) can tomato paste
- ½ teaspoon freshly ground black pepper
- 1 (15-ounce) can light coconut milk
- 2 cups fresh baby spinach
- 4 Tablespoons plain Greek yogurt
- Fresh cilantro, chopped (optional)
- Basmati rice or naan for serving, if desired
- Place cod on plate and sprinkle on ¼ teaspoon kosher salt over top; set aside.
- Set Instant Pot to sauté; add ghee. Once ghee has melted, add 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. Turn off sauté function. Add broth to Instant Pot; scrape bottom with wooden or plastic spoon or spatula to deglaze bottom of pot (to prevent burning).
- Add cod, tomato paste, pepper and remaining ½ teaspoon salt; stir to coat fish with spices. Cover and cook on manual HIGH pressure for 3 minutes. Vent to immediately release pressure.
- Uncover and stir in can of coconut milk. Turn Instant Pot back to sauté and bring to a simmer. Cook over simmer until sauce thickens slightly, about 10 minutes. Turn off Instant Pot; add spinach and yogurt, stirring well. Garnish with cilantro and serve with basmati rice or naan, if desired.
Notes
Recommended utensils: plate, Instant Pot, two spatulas or spoons for stirring, tongs
