Rawas Fry
Indian salmon (rawas) steaks coated in a paste of red chilli, turmeric, garlic, and rice flour, then shallow-fried in coconut oil until a deep copper crust forms — the flesh stays moist inside while the coating absorbs the Malvani spice, a prized catch on the Konkan coast.
Cuisines
Malvani
Maharashtrian
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 500 grams | Rawas (Indian Salmon) fillets |
| 1 tablespoon | lemon juice |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 tablespoon | ginger-garlic paste |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 cup | rice flour |
| 1 cup | semolina (rava) |
| — | salt to taste |
| — | oil for frying |
Instructions
- 1 Clean the Rawas fillets and pat them dry with a paper towel.
- 2 In a bowl, mix lemon juice, turmeric powder, red chili powder, ginger-garlic paste, coriander powder, cumin powder, and salt.
- 3 Rub this marinade onto the Rawas fillets and let them marinate for at least 15 minutes.
- 4 In a separate dish, combine rice flour and semolina.
- 5 Coat each marinated fillet with the rice flour and semolina mixture.
- 6 Heat oil in a frying pan over medium heat.
- 7 Fry the coated fillets in hot oil until they are golden brown and crispy on both sides.
- 8 Remove the fillets from the oil and drain on paper towels to remove excess oil.
- 9 Serve hot with lemon wedges and onion rings.
Tips
For a spicier version, add more red chili powder to the marinade.