Rawas Fish curry in Kerala Style has its own special signature taste due to the Kudampuli added to the fish curry. This Kudampuli is also called Malabar Tamarind and is used in place of the regular Tamarind in the fish curry preparations in the Kerala region. I used Coconut in the preparation of this curry. It is a spicy fish curry, but one can adjust the spiciness to suit one’s taste. Even though this preparation is suits very well for preparing Rawas Fish curry, we can use any fleshy fish. Try this recipe and let us have your comments.
Ingredients – To marinate the fish :
Rawas Fish – 500 Gms
Turmeric Powder – ¼ tsp
Lemon Juice – 1 tsp
Salt – ½ tsp
Ingredients – for grinding :
Coconut – 1 cup
Turmeric Powder- ½ tsp
Coriander Powder – 1 tbsp
Salt – ¼ tsp
Shallots – 5
For Fish Curry:
Kudampuli – 6 Pieces (soaked in little water)
Curry Leaves – from 1 sprig
Coconut Oil – 2 tbsp
Fenugreek Seeds – ½ tsp
Mustard Seeds – 1 tsp
Shallots Sliced – ½ cup
Garlic sliced – 12 pods
Ginger Juliennes – from 2-inch-long piece
Curry Leaves – from 5 sprigs
Chilli Powder – 2 tsp
Large sized Tomato – 1 (sliced)
Green Chillies – 3 (broken)
Coconut Oil – 1 tbsp
Curry Leaves –
Take the cleaned pieces of the fish in a bowl. Add 2 pinches of Turmeric Powder, ½ tsp of Salt and 2 tsp of Lemon Juice. Mix them gently and ensure the Fish pieces are coated with the above evenly on all sides. Keep the pieces aside for 30 minutes at least.
Blend the grated Coconut, Turmeric Powder, Coriander Powder, Salt, Shallots with required quantity of water to a fine paste. Keep it aside.
Heat 2 tbsp of Coconut Oil in a pan. Add the Fenugreek Seeds and Mustard Seeds. Allow them to crackle. Add the sliced Shallots, sliced Garlic, Ginger Juliennes and Curry Leaves. Sauté them with little Salt to golden brown. Add Chilli Powder and 3 to 4 tbsp of water. Cook them till the Oil separates.
Add the sliced Tomatoes, Green Chillies, the ground Coconut masala paste, required water and the soaked Kudampuli. Add Salt, if required.
Allow everything to come to a boil. Now, add the marinated Fish pieces. Simmer for 6 minutes in medium flame. Shake the contents gently and continue to simmer for another 6 minutes. Add a tbsp of Coconut Oil and the Curry Leaves. Cover with a lid and switch off the flame. Allow to rest for 15 minutes.
Serve this fish curry with plain rice. This fish curry tastes very well if it is allowed to rest for 24 hours and then served. We can store it in refrigerator for 2 to 3 days, if required.