<![CDATA[THE SAFFRON KITCHEN - Blog]]>Thu, 10 Nov 2022 05:37:09 -0800Weebly<![CDATA[Salmon Tikka Masala]]>Tue, 28 Apr 2020 02:06:22 GMThttp://www.thesaffronkitchen.com/blog/salmon-tikka-masala
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As Indians, Chicken Tikka Masala is almost a staple dish that is found at every Indian
restaurant. For vegetarians, there’s the perfect alternative: Paneer Tikka Masala.
I decided to take the staple a step further and experiment with salmon and the result
was phenomenal! The tenderness of the fish and the buttery texture that just melts in
your mouth compliments the richness of the sauce so I urge you to try this salmon
tikka masala next time!
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Ingredients
  • 4 fillets salmon

    For the marinade:
  •  1⁄2 lemon, juiced
  •  1 tsp red chili powder
  • 1⁄2 tsp ginger, grated
  • 1 clove garlic, crushed
  •  1⁄2 tsp turmeric powder
  • 1⁄2 tsp garam masala
  • Salt to taste

    For cooking:
  • 4 tbsp oil
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3⁄4 cup tomatoes, crushed
  • 1 tbsp. Kashmiri chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1⁄2 tsp fenugreek leaves
  • Salt to taste
  • 1⁄2 cup heavy cream


  • Cut salmon into 1” cubes or large pieces.
  • Add them to a bowl and add the ingredients for the marinade: lemon juice, salt, turmeric powder, chili powder, ginger, garlic and garam masala.
  • Mix it all together and refrigerate for at least 30 minutes or longer if you have more time before you start cooking.
  • While the salmon marinates, heat oil in a non-stick pan. Once the oil turns translucent, add the chopped onions.
  • Add garlic and saute the onions until they start to caramelize.
  • Add the tomatoes, salt, chili powder, turmeric powder and garam masala.
  • Continue cooking on medium-high heat until the oil starts to separate.
  • At this point you can set the pan aside to cool and start pre-cooking the salmon.
  • Add the salmon to a frying pan and cook on all sides for about 30 seconds each. This will give it a nice crisp char.
  • Once the tomato mixture has cooled, add it to a blender and puree, then add the puree back to the non-stick pan.
  • Add 3⁄4 cup of hot water and stir. Once the sauce starts to bubble, add the heavy cream and give it a good stir.
  • Now add the salmon and very gently coat all the salmon with the sauce.
  • Cover the pan with a lid and allow to simmer for about 5 minutes.
  • Your salmon tikka masala should be ready to serve. Garnish with cilantro and serve with basmati rice or naan.

]]><![CDATA[Shrimp Patakha (Shrimp in a coconut curry)]]>Sat, 29 Feb 2020 17:54:33 GMThttp://www.thesaffronkitchen.com/blog/shrimp-patakha-shrimp-in-a-coconut-curry
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I love shrimp and how versatile they are. You can eat them as ceviche, grilled, fried and even in a curry. I made a coconut shrimp curry and want to share the recipe with you! The balance of the spiciness from the masala and the cooling from the coconut milk makes this dish sooooo addictive!

Main Ingredients
​1 lb large, peeled shrimp
1 can coconut milk
1 cup hot water
4 ripe tomatoes
1/2 cup chopped cilantro
1 tbsp Everest fish masala
1 large red onion
2 cloves garlic
1/2 tsp red chili powder
Salt to taste

Recipe Steps
  1. Heat oil in a large cooking pan. Once the oil starts to turn translucent, add the garlic and saute for about 30 second until the aroma reaches it's peak.
  2. Add finely chopped onions and continue cooking until they start to caramelize.
  3. Add roughly chopped tomatoes and cook until the oil starts to separate. Add the fish masala and the red chili powder and stir. Add the salt.
  4. Add hot water and continue to simmer. After about 2 minutes, add the shrimp.
  5. Cook for about 4-5 minutes and then stir in the coconut milk.
  6. Simmer some more and then garnish with cilantro and serve.

Additional Notes

This dish goes really well with either paratha or a fragrant basmati rice.
]]><![CDATA[Dal Makhani]]>Mon, 04 Nov 2019 00:58:04 GMThttp://www.thesaffronkitchen.com/blog/dal-makhani
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’m so excited about my latest creations for the book ! A lot of you were asking about Indian dishes for the book and well, they’re coming and this is what you will see IN THE BOOK. 😍😘
Here you have a butter naan, jeera rice and a creamy Dal Makhani that is absolutely filling and packed with flavor. 🔥
Dal Makhani is a punjabi dish made with whole black lentils and red kidney beans. It gets it’s richness from butter and cream and a red chili powder brings the heat.
I can't wait for you to try this recipe! Please tag me in your pictures on FB @ https://www.facebook.com/TheSaffronGirl​😍💞
Coming Soon!!



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