When it comes to have fish for lunch or dinner, my preference goes to fried or grill fish but my husband is more into fish curries, as he finds it too dry to have just fried fish. To make us both happy, I end up cooking both fried and curried fish.
The recipe I am sharing today is a creamy coconut curry with fried fish masala. I have used rawas (Indian salmon) but you may use other fish as well.
It’s a very simple fish curry, not too many ingredients, fast to cook and delicious.
If you prefer to not fry the fish before adding it into the curry, to have a low fat fish curry, then do so, it will still be delicious. In this case, you just need to let it cook a bit more after you added it into the gravy.
Also, you can check this recipe of Coconut rawas curry, which uses the raw fish in the curry.
How to make Rawas (Indian salmon) masala with coconut curry
Start by mixing in a bowl all the ingredients for fish masala. Make a paste and if it’s too thick, then add a few teaspoons of water. Cover the fish with this masala paste and keep aside for 15 minutes.
Heat oil in a non stick pan. For a more flavored taste, I have used coconut oil. Bring the fish into the pan and fry it till golden brown. Keep aside.
Now let’s prepare the curry.
Heat oil in a pan. Add chopped onion and 1/2 tsp salt. Stir fry until onion starts to change color. At this point, add chopped green chilli and garlic. Fry for about 1 minute on medium flame.
Add a pinch of turmeric, 1/2 tsp cumin powder, chopped curry leaves. Fry for 30 seconds, then add fresh coconut. Mix well and fry until coconut becomes golden brown in color.
Add coconut milk, some pepper and salt if still necessary and let it come to a boil. Add chopped coriander leaves.
Lower the flame and bring the fried fish masala into the curry. Let it simmer for 5 minutes on low medium flame.
Serve hot with rice or bread.
Hope you try this recipe and let me know how it turned out for you.
- 6-8 rawas or other fish pieces;
- For fish masala:
- ½ tsp turmeric powder;
- ½ or 1 tsp red chilli powder (as per taste);
- 1 tbsp coriander powder;
- ½ tsp salt;
- 2 tbsp fresh lemon/lime juice;
- 1 tbsp oil (I have used coconut oil).
- For curry:
- 1 onion, chopped or grated;
- 1 green chilli, chopped;
- 3-4 garlic cloves, chopped or crushed;
- few curry leaves, chopped;
- 1 tbsp fresh grated coconut;
- pinch of turmeric powder;
- ½ tsp cumin powder;
- salt and pepper, as per taste;
- 2 cups of coconut milk;
- few coriander leaves, chopped;
- oil.
- In a bowl, mix all the ingredients for fish masala. Make a paste and if it's too thick, then add a few teaspoons of water. Cover the fish with this masala paste and keep aside for 15 minutes.
- Heat oil in a non stick pan. Bring the fish into the pan and fry it till golden brown. Keep aside.
- In another pan, heat some oil. Add chopped onion and 1/2 tsp salt. Stir fry until onion starts to change color. At this point, add chopped green chilli and garlic. Fry for about 1 minute on medium flame.
- Add a pinch of turmeric, 1/2 tsp cumin powder, chopped curry leaves. Fry for 30 seconds, then add fresh coconut. Mix well and fry until coconut becomes golden brown in color.
- Add coconut milk, some pepper and salt if still necessary and let it come to a boil. Add chopped coriander leaves.
- Lower the flame and bring the fried fish masala into the curry. Let it simmer for 5 minutes on low medium flame.
- Serve hot with rice or bread.
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