Rawas Curry Recipe

Introduction:

Rawas, also known as Indian salmon, is a popular fish in coastal Indian cuisine. Known for its firm texture and rich flavor, Rawas is perfect for making curries that are both delicious and nutritious. This Rawas Curry recipe is a beautiful blend of spices and coconut milk, offering a creamy and aromatic dish that pairs wonderfully with steamed rice or Indian bread.

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Ingredients:

For the Fish:

500 grams Rawas fish, cleaned and cut into pieces

1/2 teaspoon turmeric powder

Salt to taste

For the Curry:

2 tablespoons coconut oil or vegetable oil

1 large onion, finely chopped

2 medium tomatoes, finely chopped

2-3 green chilies, slit lengthwise

1 tablespoon ginger-garlic paste

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1 teaspoon garam masala powder

1 cup coconut milk

1 tablespoon tamarind paste or 3-4 pieces of kokum

Salt to taste

Fresh coriander leaves, chopped, for garnish

Instructions:

Marinating the Fish:

Clean the Rawas fish thoroughly and cut it into medium-sized pieces.

Marinate the fish pieces with turmeric powder and salt. Let them rest for 15-20 minutes to absorb the flavors.

Preparing the Curry Base:

Heat coconut oil in a large pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.

Add the ginger-garlic paste and slit green chilies. Sauté for a few minutes until the raw aroma fades away.

Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for another 2-3 minutes, allowing the spices to blend and develop their flavors.

Cooking the Fish:

Gently add the marinated Rawas fish pieces to the pan, making sure they are well-coated with the curry base. Sauté the fish for 2-3 minutes on each side.

Pour in the coconut milk and stir gently. Add tamarind paste or kokum, and adjust the salt to taste.

Allow the curry to simmer on low heat for 10-12 minutes, ensuring the fish is cooked through and the flavors meld together beautifully.

Finishing the Curry:

Sprinkle garam masala powder over the curry and give it a final stir.

Garnish with freshly chopped coriander leaves for added freshness and flavor.

Serving:

Serve the Rawas curry hot with steamed rice, chapati, or naan. The creamy, spiced flavors of the curry perfectly complement the rich taste of the Rawas fish, making it a delightful meal.

Conclusion:

Rawas Curry is a flavorful and comforting dish that brings out the best in Indian salmon. The combination of coconut milk, spices, and tamarind creates a rich and aromatic curry that is both satisfying and delicious. Perfect for a family dinner or a special occasion, this Rawas Curry recipe is sure to be a hit. Serve it with your favorite side of rice or bread and enjoy a taste of coastal Indian cuisine at its finest.