Rawas Fish Curry (Indian Salmon Curry)

A delicious and comforting fish curry shared by my dearest friend Vinita Dennis. With a few personal tweaks, this flavourful curry has become a family favourite. The combination of dried chillies, fenugreek, kokum, and fresh coriander creates a beautifully balanced curry that pairs perfectly with steamed rice.

Recipe inspiration: My dearest friend Vinita Dennis

Ingredients

For the Fish

300 grams Rawas (Indian Salmon), cleaned and washed well

Salt, to taste

¼ tsp turmeric powder

½ tsp chilli powder

Marinate the fish with the salt, turmeric powder, and chilli powder. Set aside while preparing the curry paste.

For the Curry Paste

2 dried Bedgi chillies

3 dried Kashmiri chillies

4 curry leaves

½ tsp fenugreek seeds

1 medium onion, sliced

1 tsp ginger-garlic paste

Small ball of tamarind

For the Curry

1 medium onion, finely chopped

Few curry leaves

5 cloves garlic (about 10 g), lightly crushed

5 kokum petals

¼ cup finely chopped coriander leaves

Salt, to taste

Coconut oil, for cooking

Water, as required

Method

Prepare the Curry Paste

Soak the Bedgi chillies, Kashmiri chillies, and fenugreek seeds in a little warm water.

Add the tamarind, ginger-garlic paste, and curry leaves.

Allow everything to soak for about 30 minutes.

Transfer the soaked ingredients to a mixer jar.

Add the sliced onion and just enough water.

Grind to a smooth, thick paste.

Prepare the Curry

Heat some coconut oil in a pan.

Add the crushed garlic and curry leaves. Sauté until fragrant.

Add the chopped onion and cook until lightly browned.

Add the ground masala paste along with a little water. Cook for a minute, stirring occasionally.

Add most of the chopped coriander leaves, reserving a little for garnish.

Add the kokum petals and gently place the marinated fish pieces into the curry.

Add enough water to achieve a good curry consistency.

Simmer gently until the fish is cooked through.

Check and adjust the salt if required.

Finish with the remaining coriander leaves.

Serve hot with steamed rice.

Tips

This curry works beautifully with King Fish (Surmai), fresh Bombay Duck (Bombil), and Golden Anchovies (Mandeli).

For an extra layer of flavour, marinate the fish and shallow-fry it lightly before adding it to the curry.

Avoid over-stirring once the fish is added to prevent the pieces from breaking.

A simple, homely fish curry packed with flavour and perfect for a comforting meal with rice.