Rawas Fry from Goa – Trout the Indian Way

This recipe is worth trying out, as the result is truly delicious. It is not, however, for the first time cook. A little technique and experience are required. But it is so very good.

Feeds two – Preparation time 1 hour for the marinating, ca 20 min. for preparing the fillets


• 2 middle sized trout fillets with skin on
• 1 tbsp. tamarind pulp
• 2 cm piece of ginger
• 6 cloves garlic
• ¼ tsp. ground tumeric
• 1 tsp. chilli powder
• Rice flower to dust the fish (we used normal flour which worked well)
• Oil for pan frying
• Salt

Soak the tamarind in boiling water for some time, then strain through a sieve and use the pulp. Peel ginger and garlic and grind to a fine paste. Apply salt and turmeric to the fish fillets and set aside. Mix chilli powder with the ground ginger and garlic paste and tamarind pulp. Marinate the fish in this mix for about an hour.

Dust the fillets with rice flour. Heat the oil in a pan and fry the fillets on gentle heat on the skin side first to get a crispy finish. When cooked and crispy, turn and fry lightly to keep the fillets moist.

Serve with rice, and if you feel fancy, with a vegetable curry, a raita and some chapati.


Rolf & Brigitte

Rawas Fry from Goa – Trout the Indian Way