Rawas Fish Thali Recipe ❤️

Ingredients

• 500 g Firm White Fish (Rohu, Kingfish or Tilapia) (cut into 4‑5 medium pieces, skin removed if desired)
• 1 tsp Salt (for fish seasoning)
• 2 tbsp Kokum Water (soak a few pieces of kokum in warm water and strain)
• 0.5 tsp Turmeric Powder (for fish coating)
• 3 tbsp Malvani Masala (2 tbsp for gravy, 1 tbsp for fish coating)
• 1 tbsp Kashmiri Red Chili Powder (for fish coating, gives color without too much heat)
• 0.5 tsp Ginger Garlic Paste (for fish coating)
• 2 cup Vegetable Oil (for deep frying; use a neutral oil with high smoke point)
• 3 tbsp Oil for Gravy (neutral oil for sautéing)
• 0.5 cup Rice Flour (fine rice flour, gluten‑free)
• 1 cup Fine Semolina (Rava) (fine grade, gives crisp texture)
• 1 tsp Red Chili Powder (regular) (optional extra heat for coating)
• 2 tbsp Dry Coriander Seeds (for gravy, soak before grinding)
• 5 Kashmiri Red Chilies (dry) (whole, for soaking)
• 0.5 tsp Cumin Seeds (for soaking)
• 2 Tomatoes (ripe, roughly chopped)
• 0.5 cup Grated Coconut (wet) (fresh or frozen, slightly moist)
• 1 bunch Fresh Cilantro Leaves (including tender stems)
• 5 Garlic Cloves (peeled)
• 1 handful Curry Leaves (fresh)
• 2 Green Chilies (slit lengthwise, adjust to taste)
• 0.5 Onion (medium, thinly sliced)
• 0.5 tsp Turmeric Powder (for gravy) (adds color and flavor)
• 1 tsp Salt (for gravy) (adjust to taste)
• 1 Lemon Wedges (for serving)

Instructions

1. Marinate the Fish

   Season the fish pieces with 1 tsp salt and 2 tbsp kokum water. Mix well, cover, and let rest for 30 minutes.

   Time: PT30M

2. Soak Whole Spices for Gravy

   In a small bowl, combine 2 tbsp dry coriander seeds, 5 whole Kashmiri red chilies, and 0.5 tsp cumin seeds. Add enough water to cover and let soak for 15 minutes.

   Time: PT15M

3. Grind the Gravy Base

   Drain the soaked spices and add them to the blender with 2 chopped tomatoes, 0.5 cup wet grated coconut, a handful of cilantro, 5 garlic cloves, a handful of curry leaves, and 2 slit green chilies. Blend to a smooth paste without adding water.

   Time: PT5M

4. Sauté Onion

   Heat 3 tbsp oil in a skillet over medium heat. Add ½ sliced onion and sauté until it turns a light golden color, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Cook the Masala

   Add the ground paste from step 3 to the skillet. Stir in 0.5 tsp turmeric powder, 2 tbsp Malvani masala, and 1 tsp salt. Cover and cook on low heat for 6 minutes, stirring occasionally.

   Time: PT6M

   Temperature: Low

6. Simmer the Gravy

   Add water to achieve your desired consistency (about 1‑1.5 cups). Stir in the remaining 2 tbsp kokum water for extra tang. Cover and simmer for another 6 minutes on low heat. Finish with a handful of chopped cilantro.

   Time: PT6M

   Temperature: Low

7. Prepare the Coating Mix

   In a large mixing bowl combine 0.5 cup rice flour, 1 cup fine semolina (rava), 1 tsp salt, and 1 tsp regular red chili powder. Mix well.

   Time: PT5M

8. Season the Fish for Frying

   Take the marinated fish from step 1. Sprinkle 0.5 tsp turmeric powder, 1 tbsp Malvani masala, 1 tbsp Kashmiri red chili powder, 0.5 tsp ginger‑garlic paste, and 2 tbsp oil over the pieces. Mix gently to coat evenly.

   Time: PT5M

9. Coat the Fish

   Roll each seasoned fish piece in the dry coating mixture from step 7, pressing lightly so the coating sticks.

   Time: PT5M

10. Deep Fry the Fish

    Heat vegetable oil in a deep frying pan to medium‑high heat (≈350°F / 175°C). Gently place the coated fish pieces into the oil and fry until golden brown and cooked through, about 8‑10 minutes, turning once.

    Time: PT10M

    Temperature: 350°F

11. Plate and Serve

    Arrange fried fish on a serving plate. Spoon the hot Malvani gravy over or serve alongside. Garnish with lemon wedges, onion rings, and extra cilantro. Serve with rice, chapati, or as a standalone snack.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

2 g