Rawas Fish Curry – There’s something incredibly satisfying about enjoying a delicious, homemade fish curry. And when it comes to fish curries, one dish that stands out with its distinct flavor and simplicity is the Rawas Fish Curry. This hearty and flavorful curry is a celebration of coastal flavors, taking you on a culinary journey from the waters to your plate.
What sets the Rawas Fish Curry apart is the freshness of the fish itself. Rawas, also known as Indian Salmon, is a prized catch that is usually found in the coastal waters of the Indian subcontinent. Its firm, yet succulent flesh lends itself perfectly to curries, absorbing the flavors of the spices and the tanginess of the curry base.
In this article, we will explore the art of cooking Rawas Fish Curry, from selecting the best-quality fish to creating a rich and aromatic curry base. Whether you’re a fan of spicy curries or prefer a milder flavor, we’ll provide you with a step-by-step guide to help you create a delicious and authentic Rawas Fish Curry right in your own kitchen.
Table of Contents
- Benefits of Cooking Rawas Fish Curry
- Where to buy Rawas Fish
- Rawas Fish Curry Recipe
- Step-by-Step Instructions for Cooking Fish Curry
Benefits of Cooking Rawas Fish Curry
The Rawas Fish Curry not only tantalizes your taste buds but also offers numerous health benefits. Rawas, also known as Indian Salmon, is a rich source of omega-3 fatty acids, which are essential for brain health and reducing inflammation in the body. These healthy fats also promote heart health, lower cholesterol levels, and improve overall cardiovascular function. Additionally, Rawas is packed with lean protein, which aids in muscle growth and repair.
Moreover, cooking Rawas Fish Curry allows you to incorporate an array of spices and herbs, each with its own set of health benefits. For instance, turmeric, a key ingredient in most curry blends, contains curcumin, a compound known for its anti-inflammatory and antioxidant properties. The combination of spices in Rawas Fish Curry not only adds depth of flavor but also provides a host of health benefits, making it a wholesome and nutritious meal option.
Where to buy Rawas Fish
To experience the true flavors of Rawas Fish Curry, it’s crucial to source the freshest fish. Look for local fish markets or seafood suppliers that specialize in fresh seafood. Coastal regions often have access to the freshest catch, making it easier to find Rawas fish any time of the year.
Additionally, some online fish markets offer doorstep delivery of fresh seafood, ensuring you get the best quality fish in the comfort of your home.
Rawas Fish Curry Recipe
Ingredients for Rawas Fish Curry
To create the perfect Fish Curry, you’ll need the following ingredients:
- Marination
- 500 grams of fresh Rawas (Indian Salmon) fillets or one whole fish
- 1/2 tsp turmeric
- Salt to taste
- Masala Paste
- 1/2 cup grated coconut
- 1-inch ginger
- 4 to 5 garlic cloves
- 1 tsp cumin seeds
- 1 tbsp coriander seed
- 5 to 6 green chillies
- 2 dried red chillies
- 1 tsp peppercorns
- 1 cup coriander leaves
- Rawas Curry
- 1 medium onion, sliced
- 3 to 4 green chillies, slit
- 3 to 4 garlic cloves, juliennes
- 1/2 inch ginger, juliennes
- 2 tbsp vinegar
- coriander leaves for garnish
- Salt, if needed
Step-by-Step Instructions for Cooking Fish Curry
1. Start by rinsing the fish slices under cold water to remove any impurities and pat them dry using a paper towel. Marinate with salt and turmeric and set aside.
2. Blend the ingredients under ‘Masala’ into a smooth paste, with water, and set aside.
3. Heat 2 tbsp vegetable oil in a deep pan or kadhai over medium heat. Add sliced onions, ginger, garlic, juliennes, and slit green chillies and sauté until the onion turns golden brown. This will take around 2 – 3 minutes.
4. Then add masala paste to the pan. Sauté for another 2-3 minutes until the raw aroma of the spices disappears.
5. Now rinse the mixer jar with enough water (at least 2 to 3 cups) to make the curry. Cook for a minute, stirring continuously to avoid any lumps. This helps to release the flavors of the spices.
6. Now, when the curry is boiling add the fish pieces and the vinegar and give it a stir. Be careful not to break the fish while stirring.
7. Reduce the heat to low, and let the curry simmer for about 8-10 minutes or until the fish is cooked through.
8. Once the fish is cooked, garnish the Rawas Fish Curry with fresh coriander leaves. Serve hot with steamed rice or roti and lemon wedges on the side for an extra tangy kick.
Tips to prepare the perfect Fish Curry
1. Choose fresh fish: Opt for the freshest Rawas fish available to ensure the best flavor and texture. Look for firm and glossy fillets with no signs of discoloration or unpleasant odor.
2. Marinate the fish: If you have time, marinating the fish in a mixture of lemon juice, turmeric, and salt for 15-20 minutes before cooking can help enhance the flavors and tenderize the fish.
3. Balance the spices: Adjust the amount of spices according to your taste preferences. If you prefer a milder curry, reduce the amount of red or green chilies. For a spicier kick, increase the quantity of these ingredients.
4. Don’t overcook the fish: Rawas fish has a delicate texture, and overcooking can make it dry and rubbery. Keep a close eye on the cooking time and remove the fish from heat as soon as it is cooked through but still moist.
5. Garnish generously: Fresh coriander leaves not only add a pop of color to the dish but also impart a refreshing flavor and a touch of freshness to the curry
6. Add tang to the curry: To enhance the tanginess of the curry, you can add some tamarind pulp or a splash of lemon juice. This will balance the flavors and add a refreshing zing to the dish.
Variations for the Curry
While the traditional Rawas Fish Curry recipe is a delight in itself, you can always experiment with different flavors and ingredients to create unique variations.
1. Coconut Rawas Fish Curry: Add coconut milk to the curry base to give it a creamy and rich texture. The sweetness of the coconut complements the tanginess of the curry and adds a tropical twist to the dish.
2. Spicy Tamarind Rawas Fish Curry: Enhance the tanginess of the curry by adding tamarind pulp or tamarind paste. This variation adds a zesty and tangy flavor profile to the dish, perfect for those who enjoy a little extra heat.
3. Mango Rawas Fish Curry: Incorporate the flavors of the season by adding ripe or raw mango chunks to the curry. The sweetness or sourness of the mango balances out the spiciness of the curry, creating a delightful blend of flavors.
Serving Suggestions
Rawas Fish Curry pairs well with both rice and Indian breads. Here are a few serving suggestions:
– Serve the curry with steamed rice for a classic combination. The mild and fluffy rice complements the flavors of the fish curry perfectly. For a healthier alternative, opt for brown rice or red rice to add a nutty and wholesome element to the meal.
– Pair the Rawas Fish Curry with warm, handbreads or rice rotis for a comforting and satisfying meal. The bread helps soak up the flavors of the curry, making each bite a delight.
– Don’t forget to serve lemon wedges on the side to squeeze over the fish curry, adding a tangy and fresh element to the dish.
Conclusion
In this article, we have covered the art of cooking Rawas Fish Curry, from selecting the best-quality fish to creating a rich and aromatic curry base. With the freshest catch of fish and the right spices, you can prepare the most delectable fish curry in your own kitchen. Whether you are a beginner or a pro at seafood cooking, give this recipe a try and impress your family and friends.
Other Fish Curry Recipes You May Like
Pomfret Fish Curry with Coconut Milk
Chinchoni | Recipe for Fish Curry
Printable Recipe
From the Seas to Your Plate: Rawas Fish Curry
Ingredients
For Marination
- 500 grams fresh Rawas, cut into slices Indian Salmon fillets or one whole fish
- ½ tsp turmeric
- Salt to taste
For Masala Paste
- ½ cup grated coconut
- 1- inch ginger
- 4 to 5 garlic cloves
- 1 tsp cumin seeds
- 1 tbsp coriander seed
- 5 to 6 green chillies
- 2 dried red chillies
- 1 tsp peppercorns
- 1 cup coriander leaves
For the Curry
- 1 medium onion sliced
- 3 to 4 green chillies slit
- 3 to 4 garlic cloves juliennes
- ½ inch ginger juliennes
- 2 tbsp vinegar
- coriander leaves for garnish
- Salt if needed
Instructions
- Rinse the fish slices under cold water to remove any impurities and pat them dry using a paper towel. Marinate with salt and turmeric and set aside.
- Blend the ingredients under 'Masala' into a smooth paste, with water. Set aside.
- Heat 2 tbsp vegetable oil in a deep pan or kadhai over medium heat. Add sliced onions, ginger, garlic, juliennes, and slit green chillies and sauté until the onion turns golden brown.
- Then add masala paste to the pan. Sauté for another 2-3 minutes until the raw aroma of the spices disappears.
- Now rinse the mixer jar with enough water (at least 2 to 3 cups) to make the curry. Cook for a minute, stirring continuously to avoid any lumps.
- Now, when the curry is boiling add the Rawas fish pieces and the vinegar and give it a stir.
- Reduce the heat to low, and let the curry simmer for about 8-10 minutes or until the fish is cooked through.
- Once the fish is cooked, garnish the Rawas Fish Curry with fresh coriander leaves.
Notes
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