Rawas Curry With Chapati Recipe

About this recipe

Rawas Curry with Chapati is a fragrant and flavorful Indian dish combining tender Indian salmon (Rawas) in a rich, spiced tomato and coconut-based curry, served alongside soft, homemade chapatis. This dinner recipe is perfect for a united family meal, bringing warmth and tradition to the table. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Curry Leaves
• 100 g Coriander Leaves
• 1 Kg Indian Salmon (Rawas) Fish
• 200Ml Kara Coconut Milk Classic (200ml)
• 50 Grms Garam Masala Handmade Spices 50 Grms
• 500 g Tomato - Hybrid
• - Coconut Oil
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Salt
• 100 g Yellow Mustard Seeds
• 500 g Onion
• medium Chilli Green Long
• 200G Adrak Lasun Paste (200g)
• - Coriander Powder
• 50 g Cumin Powder
• 1 Kg Lokwan Premium Wheat Atta 1 Kg

Instructions

1. 1. Clean the Rawas fish fillets thoroughly under running water and pat dry. Cut them into medium-sized pieces, if not already done.
2. 2. Marinate the Rawas with turmeric powder, red chili powder, and salt. Set aside for 10 minutes while preparing the curry base.
3. 3. Heat oil in a deep pan or kadai over medium heat. Add mustard seeds and allow them to crackle. Add curry leaves, sliced onions, and green chilies. Sauté until the onions turn golden brown.
4. 4. Add ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears. Stir in the chopped tomatoes and cook until they soften and blend into a thick paste.
5. 5. Add the spice powders (coriander, cumin, garam masala) and mix well. Pour in the coconut milk and 1 cup of water, stirring to combine into a smooth curry base. Bring to a gentle simmer.
6. 6. Gently place the marinated Rawas pieces into the curry. Cover and cook on medium heat for 8-10 minutes or until the fish is fully cooked and tender.
7. 7. While the fish cooks, prepare the chapati dough by mixing whole wheat flour, water, and a pinch of salt into a soft dough. Divide the dough into small balls and roll into thin circles.
8. 8. Heat a tawa or flat pan over medium heat. Cook each chapati on both sides until lightly golden and puffed. Keep warm in a covered container.
9. 9. Once the fish curry is ready, garnish with chopped coriander leaves. Serve hot with freshly made chapatis.