“Tallele Rawas (Indian Salmon Fish Fries)” and Sweet Corn- Carrot- Onion Koshimbir (Salad) … a delicious fish fry prepared using rawas/ ravas that has close resemblance to surmai/ king fish/ visonu … tastes awesome served as a starter or along with other dishes … Yummilicious .....
** All fish lovers know Rawas fish that is available almost everywhere in large, medium and small sizes. Though Rawas/ Indian Salamon fish is a similar fish to Surmai/ Visonu/ King fish, it does differ a bit, but when sliced they look and also taste similar. Though in my home we bring more of visonu, I do purchase rawas from time to time when I find a smaller sized fish.
** The masala, its application or the frying method are all same, so I will not run into more details regarding the same as I have already written on that matter. You can browse through the blog for similar fries using search option or label and you will find them all. Do try them out as in our community with fish eaters this is the standard way of preparation loved by all.
** Here is my method of preparing “Tallele Rawas (Indian Salmon Fish Fries)” … My Style …
** Wash and pat dry the Rawas/ Indian Salmon fish pieces well. Make a mixture of little bit of Kashmiri Red Chilly powder/ little bit of tamarind paste or Vingegar, salt to taste, a pinch of hing powder and a pinch of haldi powder (Optional). Mix it well to a thick paste srinkling little bit of water to bring to thick applying paste consistency.
** Apply this paste to each of the fish pieces and leave to marinate for some time preferably in fridge, say for at least 2-3 hours or overnight. But if you are storing for more time then you can put it in an air tight box and put it in the freezer and remove it a few hours before the frying process to thaw it well.
** Make a mixture of fine rava and rice flour in the ratio of 1:1, to this add little bit of salt and red chilly powder and toss well. This is the mixture I prepare for all fish fry coating and it works out well for me. I prepare it in bulk of about 200 gms and store it and use as is necessary through the months. Remains good for a month at room temperature and in fridge it remains goo for a few months.
** Heat the nirlep tava, when hot add 1-2 tblsp of oil and spread well. Roll the marinated fish pieces lightly in the prepared rava rice flour mixture evenly to coat the fish pieces and gently place them on the hot tava. Raise the heat to medium and fry the fishes flipping them over and until crisp. Remove and place on an absorbent paper for excess oil to get drained.
** “Tallele Rawas (Indian Salmon Fish Fries)” is fried, done, and ready to be served. Always serve fried fish hot and fresh immediately on frying for best results in taste. Rawas fish is similar to Surmai both in taste and appearance of the pieces or the cutting style. Go ahead and enjoy them as starter or as accompaniment with other dishes during meal time.
** For “Sweet Corn- Carrot- Onion Koshimbir (Salad)” Recipe, Please follow the link given below ….
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