Rawas Koliwada / Keto Fish Fry
As the name suggests, this recipe originated from a place in Mumbai called Sion Koliwada. I still remember the day I had this for the first time. Being bongs we rarely had fish which did not have bones in it and Rawas (also known as Indian Salmon) came to us as a pleasant surprise. No bones, soft and tender, full of flavor, this is one of my go to recipes when craving for some awesome fish fry. Another classic recipe for people on Ketogenic diet with its high content of protein and omega 3. Though I prefer to have this piping hot directly served from the kadhai on the streets of Sion (Mini Punjab) and Bandra (Jai Jawan), cooking and eating at home gives equal pleasure. Go ahead, make your Sunday!
What you will need!
- Rawas – 300 gms – cut into medium sized cubes
- For 1st marination
- Lemon juice – of one medium sized lemon
- Red Chili Powder – 1 Tsp
- Black Pepper Powder – 1 Tsp
- Salt – To taste (1 Tsp should be fine)
- For 2nd marination
- Curd- 2 Tbsp
- Garam Masala Powder – 1 Tsp
- Ginger and Garlic paste – 1 Tsp each
- Koliwada Masala – 1 Tbsp (You can buy this in packets from Sion Koliwada. If not available use besan/gram flour)
- Coriander Powder – 1 Tsp
- Mustard Oil – 1 Tbsp (optional; use regular oil if not available)
- Ajwain – 1 Tsp (optional. Use it if you do not have Koliwada masala)
- Some Salt
- Oil for frying
- Chaat Masala (optional)
- Wash and clean your fish and cut into medium sized cubes (slightly bigger than the regular sized cheese cubes). Remove the excess moisture with tissues.
- Add all the ingredients for the first marinade and keep it aside for 15 minutes.
- For the second marinade, take a separate smaller bowl and mix all the ingredients to make a paste like consistency.
- Mix it with the fish and keep it in the fridge for an hour at least.
- In a kadhai, heat oil for frying. (Though this recipe demands the fish to be deep fried, we being fitness enthusiasts prefer to shallow fry it – the choice is yours)
- Add the pieces one by one. Once you have a batch of 5-7 pieces in the kadhai, increase the flame and cook all sides till it’s done. (Bro Tip: Cooking on high flame will make sure the outer layer is cooked well making it crispy while still being juicy and moist from the inside)
- Take them out, serve it with some onions, a wedge of lime, some green chutney and some sprinkled chaat masala. Wallaah!