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Dorothy Food Genius, 369 Ersel Street, Dallas, TX (2026)

07/16/2021

Ingredients
For the Salmon Tikkas or Kebabs:
400 gms Salmon Fillet (0.92 pounds)
1/4 cup Yogurt
1/2 tbsp Ginger Garlic Paste
1/2 tbsp tandoori masala (available in Indian grocery stores)
1/4 tsp Turmeric Powder
1/2 tsp Cayenne Pepper
1/2 tsp Paprika (or Kashmiri red chili powder)
Salt (to taste)
2 tbsp Canola Oil
For the Tikka Masala Sauce:
1-1/3 cups roughly chopped onion
3/4 cup canned tomato paste or sauce
1/4 cup cashews
1/2 tbsp Garam Masala Powder
1/2 tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder
5 pods garlic roughly chopped
1/2 tbsp Sugar
2 tbsp sour cream (optional)
2 tbsp Butter
Salt (to taste)
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Instructions
How to make the fish tikkas or kebabs:
Add all the ingredients from the Ingredients section “For the Salmon tikkas or kebabs” except the canola oil. Whisk well to mix them. The marinade is ready.
Prep the Salmon by rinsing it well under tap water & drying it all up with a paper kitchen towel. Cut the fish into 1.5″ big chunks.
Put it in the marinade & rub the marinade all over the fish pieces to coat them uniformly.
Now, heat up your favorite skillet over medium high heat. Brush the canola oil & arrange the fish tikkas on the skillet.
Pan sear them well by drizzling oil. Flip sides & pan sear very well. It should take you about 5 mins.
After about 5 mins raise the temperature to high & give the fish tikkas a good char. They are all done, keep them aside in a plate. Keep aside the skillet too, you’ll deglaze & use it to cook the sauce. Do not wash it.
How to make the tikka masala sauce:
Heat up the skillet (the one you used for pan searing the fish) over medium heat. Add the butter, as it begins to melt add the chopped onion & the garlic. Saute, deglazing the pan while sauteing & sweat out the onions & the garlic. It should take you around 5 mins. For deglazing the onions will acquire a brown color.
Now, add the canned tomato sauce, cashews, paprika, garam masala, sugar & salt. Stir & mix well. It should take you about 1-2 mins.
Add water, mix well. Cover & cook over medium low heat for 2 mins. After 2 mins turn off the flame & allow the mixture to cool down.
Now, blend it into a fine paste. Add a little water if you find the sauce a little too tight.
Now, in the same skillet you may add little more butter oil or none. Strain the sauce directly to the pan keeping the heat to low. Cover & simmer for 3-4 mins.
Add the fish tikkas & simmer covered over low flame for another 2 mins.
Serve hot! Enjoy.
Notes
Do not pan sear the fish tikkas over high heat. they will become super chewy, stiff & dry.
Cook the fish tikkas over medium to medium low heat. This will keep the fishes super juicy, tender, flaky.
Brush oil on the skillet & drizzle oil on the fish and the sides while pan searing it. If you add too much oil, the fish tikka marinade might slide off the fish & you won’t get that lovely texture.
De-glazing the pan is very important. This step helps to imbibe extraordinary flavors to the tikka sauce.
Blend the ingredients for the tikka sauce always after sweating them out in the pan.
Strain the blended sauce – You will definitely end up with the creamiest, smoothest & silkiest tikka sauce ever! So, do not skip this step at all, ever!
Simmer the tikka sauce over low heat.
Add the fish to the sauce only before eating. This will keep the fish tikkas intact.
Fish is soft & hence, very fragile when hot. Handle it carefully while platting & storing.

06/12/2021

NGREDIENTS

1 kg boneless fish (cut into cubes)
1 tsp Kashmiri red chili powder This is a type of red pepper which is not very hot but gives a beautiful red color. But you can also use cayenne pepper if you can’t find it
1 1/2 tsp ginger garlic paste
1 1/2 tsp coriander powder
1 tsp garam masala
1/2 cup yogurt
1 1/2 tsp lemon juice
salt
-----------------------------------------
For the masala
-----------------------------------------
2 onions finely sliced
1/2 tsp oregano optional
1/2 tsp thyme optional
4 diced tomatoes puree
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp coriander powder
1 1/2 tsp powdered black pepper
1 tsp garam masala
1 tsp powdered fennel seeds
1 1/2 tbsp oil
salt to taste

INSTRUCTIONS

Mix the red chili powder, ginger garlic paste, coriander powder, garam masala, salt into the mixture of yogurt and lemon juice to prepare a marinade.
Add fish pieces into the marinade. Mix everything well. Cover the bowl and let it sit in the refrigerator for at least an hour.
Thread the fish pieces onto the skewers.
Grill the skewered chicken until done or bake it in a pre heated oven for 15-20 minutes at 200 C.
Next we start preparing the tikka masala. Heat oil in a thick bottom pan.
Fry onions, oregano, thyme till translucent.
Add ginger garlic paste and fry till the raw smell from it disappears.
Next throw in the coriander powder, fennel, black pepper powder and garam masala.
Add tomato puree and let it simmer for about 10 minutes until the masala starts reducing and the excess water evaporates. Don't forget to gently stir occasionally.
Add cooked fish pieces and mix it all together gently and let it simmer for another 5 minutes.
Garnish with some coriander leaves and serve hot with naan, roti, or any type of rice.
NOTES
If you want to make the stove top version, all you have to do is instead of grilling or baking the fish pieces, simply add 2 tbsp of oil in a non stick pan and cook the marinated fish pieces till done. And follow rest of the instruction

06/09/2021

ingredients · 1 lemon · 3 tablespoons tikka curry paste · 400 g frozen white fish fillets , from sustainable sources · 1 onion · 2 cloves of garlic · 5 cm piece of ginger ·...Instructions
How to make the fish tikkas or kebabs:
Add all the ingredients from the Ingredients section “For the Salmon tikkas or kebabs” except the canola oil. Whisk well to mix them. The marinade is ready.
Prep the Salmon by rinsing it well under tap water & drying it all up with a paper kitchen towel. Cut the fish into 1.5″ big chunks.
Put it in the marinade & rub the marinade all over the fish pieces to coat them uniformly.
Now, heat up your favorite skillet over medium high heat. Brush the canola oil & arrange the fish tikkas on the skillet.
Pan sear them well by drizzling oil. Flip sides & pan sear very well. It should take you about 5 mins.

After about 5 mins raise the temperature to high & give the fish tikkas a good char. They are all done, keep them aside in a plate. Keep aside the skillet too, you’ll deglaze & use it to cook the sauce. Do not wash it.
How to make the tikka masala sauce:
Heat up the skillet (the one you used for pan searing the fish) over medium heat. Add the butter, as it begins to melt add the chopped onion & the garlic. Saute, deglazing the pan while sauteing & sweat out the onions & the garlic. It should take you around 5 mins. For deglazing the onions will acquire a brown color.
Now, add the canned tomato sauce, cashews, paprika, garam masala, sugar & salt. Stir & mix well. It should take you about 1-2 mins.
Add water, mix well. Cover & cook over medium low heat for 2 mins. After 2 mins turn off the flame & allow the mixture to cool down.
Now, blend it into a fine paste. Add a little water if you find the sauce a little too tight.
Now, in the same skillet you may add little more butter oil or none. Strain the sauce directly to the pan keeping the heat to low. Cover & simmer for 3-4 mins.
Add the fish tikkas & simmer covered over low flame for another 2 mins.
Serve hot! Enjoy.

Address

369 Ersel Street
Dallas, TX
75202

Website

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