From the Seas to Your Plate: Rawas Fish Curry
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.
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
1. Opt for the freshest Rawas fish available to ensure the best flavor and texture.
2. 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. 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. Rawas fish has a delicate texture, and overcooking can make it dry and rubbery.
5. 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.