I discovered this recipe during a bike ride to Wai, near Panchgani, Maharashtra. On our return journey, we stopped at a dhaba on the outskirts of Pune. Since I wasn’t in the mood for a heavy lunch and still had about 100 kilometers left to travel back to Mumbai, I decided to order a single dish that would provide me with the energy I needed. After a bit of questioning with the cook, who assured me that the fish was fresh, I settled on a portion of Ravas Taawa Fry.
Wow, what a brilliantly prepared dish it was—juicy, succulent, and perfectly cooked to the bone! I immediately complimented the cook and requested the authentic rustic recipe, which he graciously provided. High in protein and Omega-3, this recipe is truly a gem for anyone looking to boost their nutrition!
Prep Time – 20 minutes
Cook Time – 20 minutes
Total time – 40 minutes
Ingredients:
Ravas ( Indian Salmon ) – 500 gms ( cut into 1\2 inch thick fillets )
Oil for frying – 50 ml
Turmeric – ½ tsp
Vinegar – 20 ml
Tamarind paste – 1 tbsp
Salt – to taste
Masala ( for grinding )
Onion – 1 small
Green chillies – 2 pcs
Peppercorns – 6
Cloves – 2
Ginger – a small piece
Other Spices
Red Chilli powder – 1 tbsp
Cumin – a pinch
Mustard seeds – a pinch
Garlic – 6 flakes
Method :
1 ) Wash and scale the fish if required.
2 ) Smear the Fish with Vinegar, Turmeric, Tamarind paste, Salt and set aside.
3 ) Grind Onion, green chillies, peppercorns, clove and ginger to a fine paste. Chop the garlic
and set aside.
4 ) Heat oil in a frying pan, temper the mustard seeds, cumin and garlic. Add the masala and
red chilli powder and saute on high flame for 5 mins till the masala turns dark brown and oozes Oil.
5 ) Add the fish slices and shallow fry till done. The fish should get a nice golden brown coat and all masala especially onions be absorbed and dry. Remove from flame, garnish with chopped coriander and sliced onions and serve alongside with Kachumber Salad made of sliced cabbage, onion and tomato.
