How to make Rawas Chilli Fry -

Spicy shallow-fried Indian salmon.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Salmon (सैलमन/ रावस), Red chilli powder (लाल मिर्च पावडर )

Cuisine : Maharashtrian

Course : Main Course Seafood

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For more recipes related to Rawas Chilli Fry checkout Herb Crusted Salmon with Ginger, Salmon in Coconut Sauce, Grilled Salmon, Rawas Ambat Tikhat . You can also find more Main Course Seafood recipes like Garlic Basil Prawns Cajun Spiced Fish with Grape Salsa Whole Pomfret Thai Red Curry

Rawas Chilli Fry

Rawas Chilli Fry Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Rawas Chilli Fry Recipe

  • Salmon cut 500 grams

  • Red chilli powder 1 1/2 teaspoons

  • Salt to taste

  • Kokum petals 8-10

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Oil to shallow fry

  • Semolina (rawa/suji) 1 cup


Step 1

Place fish pieces in a bowl, add salt, red chilli powder, kokum petals, ginger paste and garlic paste and mix well. Keep the bowl in the refrigerator for 15-20 minutes to marinate.

Step 2

Heat sufficient oil in a non stick pan.Place rawa in a bowl, add salt and mix.

Step 3

Roll the fish in the rawa, shake off excess and place them on the pan and shallow fry on medium heat, turning sides, till fish gets cooked all around and turns a golden brown.

Step 4

Drain on absorbent paper and serve hot. If you wish you can serve it with a chutney of your choice.

Step 5

While serving breaking the puris on one side, fill them with corn mixture. Pour the spiced juice in shot glasses, keep the stuffed puris on them and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.