Salmon Tikka Masala


  • 1 tbsp lemon juice
  • 1 tbsp Ginger
  • 1 tbsp garlic
  • 1/2 tsp tumeric
  • 1 tsp kosher salt
  • 1 1/2 lbs salmon fillet
  • 1 tsp garam masala
  • 1 tbsp vegetable oil
  • 1 yellow onion
  • 1 tsp kosher salt
  • 1 tsp Ginger
  • 1 tsp garlic
  • 1 1/2 cups canned tomato puree
  • 1 tsp kashmiri red chile
  • 1/2 tsp tumeric
  • 1/3 cup Water
  • 3/4 cup heavy cream
  • 1 tbsp fenugreek leaves
  • steamed rice
  • naan
  • 4 wedges lemons
  • 1/2 tsp garam masala
  • 2 tbsp black peppercorns
  • 2 tbsp cloves
  • 1 tbsp cinnamon stick
  • 2-5 cardamom pods
  • 1 tbsp black cumin seeds (shah jeera)
  • Select the normal Sauté setting on the Instant Pot. Lightly toast each spice, one at a time, by adding it to the pot and stirring continuously until aromatic, about 1 minute each. Make sure not to burn them. The goal is to remove any residual moisture so they are easy to grind.
  • As the spices are toasted, transfer them to a plate and let cool completely. Grind the spices in a spice grinder to make a fine powder.
  • Store in an airtight container in a cool, dry place away from direct sunlight for up to 6 months.
  • To make the marinade: In a stainless-steel bowl that will fit in the Instant Pot, combine the lemon juice, ginger, garlic, chile powder, garam masala, turmeric, and salt and stir to mix.
  • Add the salmon to the marinade and turn to evenly coat with the spices. Set aside.
  • To make the curry: Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until the onion turns translucent, about 5 minutes. Cover the pot with a glass lid (or other nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the tomato puree, chile powder, turmeric, and garam masala. Press the Cancel button to turn off the Instant Pot. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
  • Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bottom. Place the bowl of salmon on the rack.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
  • Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and, wearing heat-resistant mitts, remove the bowl of salmon to a trivet and remove the rack.
  • Stir the heavy cream into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well. Select the high Sauté setting and carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated through, 2 to 3 minutes. Press the Cancel button to turn off the Instant Pot.
  • Spoon the curry onto plates and serve the rice, naan, and lemon wedges alongside.
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