18th November 2017

Mangalorean Rawas Curry

Mangaloreans like all those living along the coat of India love their fish. They love it fried and in yummy coconut curries. All the major ingredients are easily available and therefore consumed every day or almost every day. All you need for the Mangalorean rawas curry is some fresh Indian Salmon and regular Indian spices and you’ll be licking you fingers after the meal.

Serves: 6 Persons

Prep. Time: 30 Mins.

Cooking Time: 30 to 35 Mins.

Ingredients:

  • Rawas [Indian Salmon] (cleaned & sliced) – Small (600 gms)
  • Onions (sliced) – 4 medium + 1 small
  • Coconut (grated) – 1 medium
  • Bedgi Red Chillies – 6
  • Kashimiri Red Chillies – 2
  • Corriander Seeds – 1 tbsp.
  • Mustard Seeds – ½ tsp.
  • Cumin Seeds – ½ tsp.
  • Turmeric Powder – ½ tsp.
  • Garlic – 4 cloves
  • Tamarind – 1 ½ marble sized ball
  • Oil – 3 tbsp.
  • Salt – 1 ½ tsp.

Step 1:     Wash the fish and drain well. Apply 1 tsp. salt and ¼ tsp turmeric to the fish and leave aside.

Step 2:     Grind ¼ portion of the grated coconut with the red chillies, garlic, tamarind, the small onion, corriander seeds, cumin, mustard and turmeric to a fine paste.

Step 3:     Take the remaining ¾ portion of the grated coconut and grind it with 200 ml warm water. Extract the thick coconut milk (see method) out of the ground coconut and keep aside. Also extract the thin coconut milk with 400 ml warm water and keep aside.

Step 4:     Place a heavy bottomed pan on heat and add the sliced onion and roast them dry till they lose moisture and start caramelising. Now add the oil and fry the onions till they are caramelised. Remove and keep aside ½ of the caramelised onion for garnishing.

Step 5:     To the remaining half of the onions left in the pan, add the ground masala paste and sauté on low heat for 4 to 5 minutes. Then add the thin coconut milk and simmer for 8 to 10 minutes on low heat.

Step 3:     Increase the heat to medium and when the gravy starts boiling drain and add the fish pieces and cook for 2 to 3 minutes. Later add the thick coconut milk and cook on low heat for another 3 to 4 minutes. Garnish with the caramelized onions kept aside and serve hot with rice.

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