Indian Salmon (Rawas): Indian Salmon is one of the most famous fishes in the market having high demand. Availability is seasonal. The Indian Salmon fish is popular on the Western coast of India and is one of the widely consumed fish in India with a variety of dishes being prepared from it. The distinctive features of the fish are its high yields, succulent white meat and great taste.
Sprinkle salt and half the lemon juice on the fish pieces and set aside for fifteen minutes. Grind onion, ginger, garlic, two fresh red chillies and lemon grass to a paste.
Diagonally slice the remaining fresh red chilli. Heat oil in a pan and sauté the fish pieces for a couple for minutes. Add the ground paste and stir.
Sauté for a couple of minutes more or till the fish is cooked over high heat. Add coconut milk and cook for a minute. Add honey and coriander leaves and mix. Add the remaining lemon juice and mix.
Serve hot, garnished with red chilli slices
Salt to taste
Lemon juice1 tablespoon
Red chilli powder 1/2 tablespoon
Turmeric powder1/2 teaspoon
Kokum pulp1 tablespoon
Rice flour 3/4 cup
Oil 1/2 cup
Fresh coriander leaves chopped 1 tablespoon
Cut the rawas in to small thin slices. Press these slices in between pieces of cloth, so that there is no moisture remaining in the fish pieces. Apply lemon juice and half the salt evenly and keep it aside. Make marination paste, by mixing red chilli powder, turmeric powder, kokum pulp, salt and a little water.
Keep the fish pieces in the above marinade. Keep it aside. Coat the fish with rice powder from all sides evenly. Shallow fry till light golden brown. Serve hot accompanied with lime slices.