Rawas Fry (Indian Salmon Fry)

A delicious coastal-style fish fry made with a freshly roasted spice and coconut masala. The leftover masala also makes a wonderful chutney to serve alongside dal and rice.

Ingredients

For the Masala

3 to 4 dried Bedgi chillies

1½ tsp coriander seeds

1 tsp cumin seeds

1 tsp peppercorns

½ tsp fennel seeds

¼ tsp fenugreek seeds

Small ball of tamarind

1 medium onion, sliced

40 g fresh grated coconut

1 tsp ginger-garlic paste

½ tsp turmeric powder

Salt to taste

Oil, as required

For the Fish

13 slices Rawas (Indian Salmon)

For Coating

Semolina (rava), as required

Wheat flour, as required

Method

Prepare the Masala

Dry roast the Bedgi chillies, coriander seeds, cumin seeds, peppercorns, fennel seeds, and fenugreek seeds until aromatic. Remove and set aside.

Heat a little oil in the same pan and sauté the sliced onion until lightly browned.

Add the grated coconut and stir-fry for a minute or two.

Add the ginger-garlic paste, turmeric powder, and tamarind. Mix well.

Add the roasted spices and chillies. Stir once, remove from the heat, and allow the mixture to cool.

Grind with just enough water to form a thick, smooth paste.

Add salt to taste and mix well.

Marinate the Fish

Coat the Rawas slices evenly with the prepared masala paste.

Set aside to marinate for 20 to 30 minutes.

Coat and Fry

Mix semolina and wheat flour in a shallow plate.

Coat each fish slice lightly with the semolina-flour mixture.

Heat oil in a shallow frying pan.

Fry the fish on medium heat until golden brown and crisp on both sides.

Remove and drain on absorbent paper.

Serving Suggestion

Serve hot with dal and rice. The leftover masala can be served as a flavourful chutney on the side.

Crispy on the outside, juicy on the inside, and packed with the rich flavours of roasted spices and coconut, this Rawas Fry makes a perfect family meal.