In my teens, I often accompanied my late mother to the fish market. She would buy a variety of fish and along the way, taught me how to select them fresh. One was rawas popularly known as Indian Salmon. My mouth still waters when I remember the tasty goan coconut fish curry she prepared with this fish. Though expensive, its distinct flavour is what attracts many to purchase it. Even restaurateurs will pay a premium to have it on their menu. A common preparation at most restaurants in Mumbai is tandoori rawas where the fish is served whole. Marinated in a yogurt spice-based sauce, the fish is cooked in a tandoor but can be baked or grilled and devoured at home. Absolutely delicious, divine and delightful.
Rawas is unique in appearance with a shining glaze and scales all over the body. Its freshness can be determined from the bright red gills, bulgy eyes and firmness. The succulent meat has a blend of white with a tint of peach-pink. Mild in flavour, it is so tasty when cooked with spices and other ingredients. We were fortunate to have it available here in Canada when a fresh shipment arrived at one of the store from India. Bought a couple (picture below). One for tandoori rawas and the other for our goan coconut curry.
Fish is a rich source of protein, vitamins, minerals and heart healthy omega-3 fatty acids. Olive oil added to the marinade provides an extra dose of healthy fat. A seafood diet reduces the risk of heart disease, lowers high blood pressure, improves symptoms of inflammatory diseases, good for your joints, maintains eyesight, preserve moisture in the skin and may prolong life after a heart attack. Try to incorporate seafood in your diet on a regular basis.
Rawas is unique in appearance with a shining glaze and scales all over the body. Its freshness can be determined from the bright red gills, bulgy eyes and firmness. The succulent meat has a blend of white with a tint of peach-pink. Mild in flavour, it is so tasty when cooked with spices and other ingredients. We were fortunate to have it available here in Canada when a fresh shipment arrived at one of the store from India. Bought a couple (picture below). One for tandoori rawas and the other for our goan coconut curry.
Fish is a rich source of protein, vitamins, minerals and heart healthy omega-3 fatty acids. Olive oil added to the marinade provides an extra dose of healthy fat. A seafood diet reduces the risk of heart disease, lowers high blood pressure, improves symptoms of inflammatory diseases, good for your joints, maintains eyesight, preserve moisture in the skin and may prolong life after a heart attack. Try to incorporate seafood in your diet on a regular basis.
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Tandoori Rawas
(Serves 4 or 6)
Ingredients:
1 whole rawas (Indian salmon)
chaat masala powder (for garnishing)
2 tablespoons extra-virgin olive oil
salt
Marinade (grind to a paste with no water)
Ingredients:
1/4 cup coriander leaves
4 green chillies
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 teaspoon mint powder
2 tablespoons thick yogurt or sour cream
3 large cloves of garlic (grated)
1/2-inch piece of ginger (grated)
juice of half a lemon
Method:
Remove the scales, cut the fins, belly and remove the innards. Wash and pat dry fish with absorbent paper towels. Cut gashes on both sides and season with salt. Rub marinade all over the fish and leave to marinate in the refrigerator for an hour. (To avoid having a runny marinade, ensure to pat dry the fish well.)
Preheat oven to 400 F or 200 C.
Line a baking tray with aluminum foil and place fish on a rack. This will ensure proper circulation of heat cooking the bottom without making it soggy. Bake in the oven until cooked and slight charred, around 20 to 30 minutes. Alternatively, the fish can be grilled on a barbecue.
Serve fish sprinkled with chaat masala powder and lemon wedges.
Note:
(Serves 4 or 6)
Ingredients:
1 whole rawas (Indian salmon)
chaat masala powder (for garnishing)
2 tablespoons extra-virgin olive oil
salt
Marinade (grind to a paste with no water)
Ingredients:
1/4 cup coriander leaves
4 green chillies
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 teaspoon mint powder
2 tablespoons thick yogurt or sour cream
3 large cloves of garlic (grated)
1/2-inch piece of ginger (grated)
juice of half a lemon
Method:
Remove the scales, cut the fins, belly and remove the innards. Wash and pat dry fish with absorbent paper towels. Cut gashes on both sides and season with salt. Rub marinade all over the fish and leave to marinate in the refrigerator for an hour. (To avoid having a runny marinade, ensure to pat dry the fish well.)
Preheat oven to 400 F or 200 C.
Line a baking tray with aluminum foil and place fish on a rack. This will ensure proper circulation of heat cooking the bottom without making it soggy. Bake in the oven until cooked and slight charred, around 20 to 30 minutes. Alternatively, the fish can be grilled on a barbecue.
Serve fish sprinkled with chaat masala powder and lemon wedges.
Note:
- Not the usual red tandoori marinade but tried to replicate the green one prepared with rawas at the restaurants.
