Coconut rawas curry recipe – Rawas (Indian salmon) in coconut gravy
Today I am going to share a delicious fish curry recipe – my all time favorite coconut rawas curry. If you are like me and love the coconut and fish combination, then you are going to enjoy this recipe.
It’s a simple, healthy and yet delicious fish curry that can be served with plain rice, jeera rice or roti, for lunch or dinner.
Step by step Coconut Rawas Curry Recipe
In a large pan heat some coconut oil and add mustard seeds. When it starts to sizzle, add chopped onion and curry leaves. Stir and fry, on medium flame, till onion gets soft (3-4 minutes). Add ginger garlic paste and stir fry for 2 – 3 minutes.
Add tomatoes, green chilli and all the spices. Mix well and cook until tomatoes start to release its juices and get mushy.
Add water and bring to boil. Put the fish inside and let it simmer covered for about 10-25 minutes on low-medium flame. If the curry is too thick you can add some more water.
Now the fish is cooked and you can taste and adjust salt. One last step to do is to add one cup of coconut milk. Stir well and let it simmer for another 10 minutes.
Delicious Coconut Rawas Curry is ready to serve! Garnish with fresh coriander leaves and serve with bread or rice.
Note: You can marinate the fish with turmeric powder and a bit of salt for 10-15 minutes before cooking.
- 8-10 pieces rawas fish (Indian salmon fish);
- 1 large onion, chopped;
- 2 big tomatoes, diced;
- ¼ tsp turmeric powder;
- ½ tsp red chilli powder;
- 2 tbsp coriander powder;
- 1 tbsp cumin powder;
- 1½ tbsp fish curry powder;
- 1 tsp mustard seeds;
- 2-3 spring fresh curry leaves;
- 1 tsp ginger garlic paste;
- 1-2 green chillies, chopped;
- salt to taste;
- coconut oil;
- 1 cup coconut milk.
- In a large pan heat some coconut oil and add mustard seeds. When it starts to sizzle, add chopped onion and curry leaves. Stir and fry, on medium flame, till onion gets soft (3-4 minutes). Add ginger garlic paste and stir fry for 2 - 3 minutes.
- Add tomatoes, green chilli and all the spices. Mix well and cook until tomatoes start to release its juices and get mushy.
- Add water and bring to boil. Put the fish inside and let it simmer covered for about 10-25 minutes on low-medium flame. If the curry is too thick you can add some more water.
- Now the fish is cooked and you can taste and adjust salt. One last step to do is to add one cup of coconut milk. Stir well and let it simmer for another 10 minutes.
- Delicious Coconut Rawas Curry is ready to serve! Garnish with fresh coriander leaves and serve with bread or rice.
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