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Nisha's butter salmon masala served with Indian potato salad

On the final stop of Nisha’s Great British Curry Tour, she’s heading to Glasgow - the place where the famous Chicken Tikka Masala was supposedly invented. She’ll then be whipping up her own salmon tikka masala, and serving it to her harshest critic - her mum!

Salmon tikka masala

Serves 4


50ml veg oil

4 skin on salmon steaks

2 tsp turmeric (for the salmon rub)

For the sauce

100ml of vegetable oil

1 onion finely diced

5 cloves of garlic, peeled and crushed 

5 cm piece of ginger, peeled and grated

2 tsp dried fenugreek leaves/ kasthoori methi

2 tbsp garam masala

1 tsp turmeric

Optional, ¼ tsp chilli powder

150g tomato puree

500ml of water



200ml crème fraîche (you can use low fat creme fraîche if you prefer) 

Handful of freshly chopped coriander

1 tbsp pomegranate seed


1. Start by rubbing the salmon steaks with the turmeric rub before flash frying in a heavy bottomed pan for 2 minutes each side and set aside.2. Next, make the sauce. Start your pan on a high heat, then add your oil and when the oil is hot, add the onions, garlic and ginger. Turn the heat down to medium-low and cook until the onions have turned golden and sweet.3. Next add the spices and then the tomato puree. Allow to cook for a couple of minutes on a bright heat making sure the tomato puree is beginning to cook through a little. Now add the water. Add the sugar and salt, then bring the pan to the boil and remove from the heat. (If you want the sauce smooth blend at this point)4. Turn off the heat, and gently fold in the 200ml of crème fraîche.5. Once the sauce has been made add your salmon steaks back in and poach for 5 minutes. Garnish with freshly chopped coriander and the pomegranate seeds - serve along side your potatoes.

Indian potato salad

Serves 4


750g new potatoes

2 tbsp olive oil

4 spring onions, finely diced

1 small bunch of coriander, chopped

½ lemon, juiced

1 tsp rock salt


1. Bring a saucepan of salted water to the boil and cook the new potatoes, once soft, drain and let them steam dry.2. In a bowl, dress the potatoes with the oil, spring onions, coriander, lemon juice and salt and serve alongside the salmon.

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