Indian Salmon ( Rawas)

SizeWeight in KgWeight in GmCut OptionsApprox QtyPriceStock Status
As Per Catch2 To 3 Slices300 INROut of Stock

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.

Approximate Quantity: 8-10 Slices Per Kg.

112 71 22 1 2 - 3 405 335 2

Note: Nutritive value / 100 g of raw ingredients

Rawas Curry:


  • Coconut milk 1 1/2 cups
  • Rawas fillets cubed2
  • Salt to taste
  • Lemon juice1 tablespoon
  • Onion roughly chopped1 medium
  • Ginger roughly chopped1 inch piece
  • Garlic roughly chopped3-4 cloves
  • Fresh red chillies stemmed3
  • Lemon grass roughly chopped1 stalk
  • Oil 2 tablespoons
  • Honey 2 teaspoons
  • Fresh coriander leaves roughly chopped1 tablespoonIngredients:


  • 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

Rawas Fry:


  • Rawas1/2 kilogram
  • 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
  • Lemon 1


  • 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.

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