Fish -curry -2 [Indian Salmon (Rawas)]

• If you like the recipes, please do like ,share and subscribe.
• For your precious suggestions or comments use the blue button on the left handside of the blog page.
• For reading this recipe in your language, use the flag button.
• The header images are made using Canva and Health  information is made using Gemini.

• BENEFITS OF CONSUMING RAWAS (INDIAN SALMON FISH) :
• RICH IN OMEGA – 3 FATTY ACIDS ( EPA & DHA ) : This is one of the most significant benefits as our body cannot produce it on it’s own, this essential fats are crucial and critical for the following.
• HEART HEALTH :lowers the bad cholesterol, increases the good cholesterol, reducing triglycerides, maintaining healthy blood pressure, preventing blood clots and reducing the risk of heart attacks and strokes.
• BRAIN HEALTH : supports cognitive functions, improving memory and focus,reducing the risk of neurodegenerative diseases like Alzheimer’s and Parkinson ‘s and potentially alleviating symptoms of Depression.
• EYE HEALTH : Protecting against age-related macular degeneration and supporting overall vision.
• ANTI – INFLAMMATORY PROPERTIES: Reducing inflammation throughout the body which is linked to chronic diseases like arthritis, heart disease, some cancer, osteoporosis etc.

Among all the fishes,Salmon is considered to be the healthiest due to all the above reasons, it also is considered to be low in mercury compared to the other fish varieties.

Fish -curry -2 [Indian Salmon (Rawas)]

Recipe by Lina@tikkazndcurriez. Course: Blog, Main, lunches, DinnerCuisine: IndianDifficulty: Easy, easy-to-make, Quick, Simple

Servings

4

Prep time

10

minutes

Cooking time

25

minutes

Calories

400

kcal

Total time

30

minutes

The traditional Indian salmon curry has tender,soft pieces of the fish,simmered in rich,simple,tangy gravy of coconut,fresh herbs,spices and coriander, finished with curry leaf tempering to make it aromatic and delightful.

Ingredients

• Indian salmon ( Rawas) : 300 grams.
  

• Grated coconut : 1 cup.

• Coriander seeds : 2 teaspoons

• Ginger-garlic paste : 2 teaspoon
  

• Tirfala : (Indian Gooseberry) – 7 to 8

• Hing : ( Asafoetida) – 1/4th teaspoon.

• Turmeric : 1/2 teaspoon

• Oil : 3 tablespoon.

• Kashmiri Red chili : 8 to 9 ( soaked and deseeded)

• Fish masala : 1 tablespoon.

• Coriander : 1 tablespoon

• Salt : To taste
  

• Kokum or tamarind: ( Equivalent to 1/4 th lemon or 1 teaspoon lemon juice. )

• Onion : 1 medium ( Optional).

• Curry leaves : 7 to 8

• Garam masala powder: ( Optional for added taste. )

Directions

• Clean the fish thoroughly under running water,remove all the impurities and unwanted odor marinate with,salt,turmeric and 1 teaspoon of lemon juice, apply evenly, coating the fish from all sides.
• In the grinder,grind all the masala to a fine paste,except the kokum/tamarind
• Take a pan,heat it,add oil and when the oil becomes hot,reduce the flame to medium,and then add the curry leaves, freshly grind masala,fish masala. Stir,till it starts oozing oil at the sides.
• Now,add a cup of water, kokum or tamarind, stir and let the masala mix thoroughly bring this mix to a boil, Now add the marinated fish to it.
• Let the fish incorporate all the spices from the Curry,cover and cook for 10 minutes, keep stirring in between, Add coconut milk at the end to give it depth,( When you add coconut milk, do not boil,just bring to boiling temperature and switch off or the coconut milk creates threads,which doesn’t look or taste good) garnish with coriander and serve with fried fish,bhakri and rice.

Notes

• You can use coconut / olive oil for tempering
• Can use other large fishes like Pomfret,King Fish or any local fish of your choice.
• If you are going to cut the fish at home,keep them 2 to 3 centimeter, do not cut the pieces too small.
• You can use mustard seeds for tempering as is done in the Southern parts of India.
• While adding Kokum or tamarind, remember that we have marinated the fish using lemon juice( adjust the consistency of tanginess and salt accordingly)