Rawas (Indian Salmon Fish) Bengali Style recipe

My first encounter with Rawas was right after reaching Mumbai when I went for lunch at Mahesh Lunch Home. Loved the taste of this delightful fish. 

Last week finally gave up my lazyness ( well it required some shove from others) n got a gas connection. No prizes for guessing that the first thing I thought about was rawas. ( OK OK kossa mangsho was really the one which came first). The problem was not before but after I bought some fresh rawas… couldnt get hold of a recipe from my usual network of ma n masi. So decided to give it a  shot myself n lo !! A NEW RAWAS RECIPE.

Ingredients:

Rawas/ Indian Salmon Fish- 500 gms. (cut into suitable peices. wash well and keep aside after marinating with salt and turmeric powder)

Mustard Oil

Kala Zeera/ Kalaunji- two pinches

Adrak/Ginger Paste- I table spoon

Coriander powder- 1 table spoon

Cumin powder- half table spoon

Turmeric powder- half table spoon

Bay leaves/Tezpatta- 2 to 3

Green chillies- sliced

Tomato- 1 medium sized (chopped)

Salt to taste

Optional: Chopped Coriander leaves for garnishing

Preparation:

Mix the ginger paste, coriander, cumin n turmeric powder with just enough water and keep aside.

Heat oil in a deep pan/ kadai add a pinch of kalaunji and fry the fishes. Remove the fried peices n keep aside. In the same pan (add some more oil if needed) add another pinch of kalaunji, tezpatta n the mixed spices. After sometime add the sliced tomatoes and green chillies… keep stirring. Add water -just enough to ensure that all the fish peices gets submerged. Add salt. Add the fried fish peices. Leave on fire for some time. When the gravy becomes medium thick remove from heat. May add choipped green coriander leaves jiust before removing the pan from fire.

Tastes best when served hot with steamed rice.

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I admit the idea of this recipe was actually my Mom’s.

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