Rawans Recipes: Karachi Tawa Fry, BBQ Tikka and Grilled Fillet

Rawans, sold as "Indian Salmon", is a threadfin with juicy, flaky flesh and a mild flavour that soaks up masala. It is happiest over high heat: on a hot tawa, over glowing charcoal or under an oven grill. Below are three recipes that make the most of Indian Salmon (Rawans), from a classic Karachi tawa fry to a lighter grilled fillet you can make on a weeknight.

Prep Notes for Rawans

• Rinse briefly in cold water and pat the fish completely dry. Moisture is the enemy of a good crust.
• Keep the fish in the fridge while you make the marinade, and marinate in the fridge too.
• Keep lemon or vinegar marinades to about 20–30 minutes; Rawans' large flakes soften if left longer.
• Score thick slices lightly on both sides so the masala gets in.

Recipe 1: Karachi-Style Masala Tawa Fry

This is the dish many people mean when they say "Rawans fry" – thick slices coated in a bold, dry masala and shallow-fried on a heavy tawa until crisp at the edges.

Serves: 4  |  Marinating: 25 minutes  |  Cooking: about 20 minutes

Ingredients

• 1 kg Rawans Slices, about a finger thick
• 1½ tbsp ginger-garlic paste
• 1½ tsp red chilli powder
• 1 tsp Kashmiri chilli powder, for colour
• 1 tsp crushed red chilli
• 1 tsp ajwain (carom seeds)
• 1 tsp ground coriander
• 1 tsp roasted cumin powder
• ½ tsp turmeric
• ½ tsp garam masala
• 2 tbsp gram flour (besan), lightly toasted
• Juice of 1 large lemon
• 1 tbsp oil for the marinade, plus oil for frying
• Salt to taste
• Chaat masala, coriander, sliced onions and lemon to serve

Method

1. Mix all the spices, ginger-garlic, lemon juice, 1 tbsp oil, toasted besan and salt into a thick paste.
2. Rub the paste over the slices, pushing it into the scores. Refrigerate for 20–25 minutes.
3. Heat a heavy tawa or flat pan over medium-high heat and add enough oil to coat the base.
4. Lay the slices on the tawa with space between them. Do not move them for 4–5 minutes, until a dark crust forms underneath.
5. Turn once with a flat spatula and cook the other side for 3–4 minutes, adding a little oil around the edges.
6. Check the centre bone: the flesh should be opaque and flake away easily. Cook a minute longer if needed.
7. Sprinkle with chaat masala and serve straight from the tawa with onion rings, lemon and mint raita.

Tip: Toasting the besan for a minute in a dry pan before adding it to the marinade gives a nutty flavour and a crisper crust.

Recipe 2: Charcoal BBQ Rawans Tikka

Rawans cubes hold together well on skewers and take on smoke beautifully. A little thick yoghurt and mustard oil in the marinade keeps them moist.

Serves: 4  |  Marinating: 30 minutes  |  Cooking: about 12–15 minutes

Ingredients

• 750 g Rawans Boneless Biscuits
• 4 tbsp thick hung yoghurt
• 1 tbsp mustard oil (or any oil)
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp Kashmiri chilli powder
• 1 tsp crushed black pepper
• 1 tsp chaat masala, plus extra to serve
• ½ tsp ajwain
• ½ tsp garam masala
• Juice of ½ lemon
• Salt to taste
• 1 onion and 1 capsicum, cut into chunks
• Melted butter for basting
• Wooden skewers soaked in water, or metal skewers

Method

1. Whisk yoghurt, mustard oil, ginger-garlic, spices, lemon and salt into a smooth marinade.
2. Fold in the fish cubes gently and refrigerate for 30 minutes.
3. Light the charcoal and wait until the coals are glowing and covered with light ash – flames will scorch the outside before the centre cooks.
4. Thread the cubes onto skewers, alternating with onion and capsicum. Leave a small gap between pieces.
5. Grill for 10–12 minutes, turning every 2–3 minutes and basting with butter, until lightly charred and opaque all the way through.
6. Sprinkle with chaat masala and serve with green chutney, naan and salad.

Tip: For a smoky indoor version, cook the skewers on a grill pan, then place a small piece of hot charcoal in a steel bowl in the dish, drizzle it with oil and cover for two minutes (the traditional "dhuanaar" method). Do this only with good ventilation.

Recipe 3 (Lighter Option): Oven-Grilled Garlic and Herb Rawans Fillet

When you want something lighter, a simple grilled fillet shows off Rawans' mild, gently rich flavour.

Serves: 3–4  |  Cooking: about 12–15 minutes

Ingredients

• 750 g Rawans Boneless Fillet
• 1½ tbsp olive oil
• 4 cloves garlic, crushed
• 1 tsp crushed black pepper
• ½ tsp crushed red chilli
• ½ tsp ground cumin
• 2 tbsp chopped coriander and mint
• Juice and zest of 1 lemon
• Salt to taste

Method

1. Heat the oven grill (broiler) to high and line a tray with foil, lightly oiled.
2. Mix oil, garlic, spices, half the herbs, lemon zest, half the juice and salt.
3. Spread over the fillets and leave for 15 minutes in the fridge.
4. Place the tray on the upper rack and grill for 8–12 minutes, depending on thickness, without turning, until the top is golden and the flesh flakes easily.
5. Finish with the remaining lemon juice and herbs. Serve with a chickpea salad, sautéed vegetables or brown rice.

Serving Suggestions

Tawa-fried Rawans is perfect with hot naan, kachumber salad and imli chutney. BBQ tikka pairs naturally with garlic naan and mint raita on winter evenings. The grilled fillet works as a lighter lunch with salad. Kids who prefer something crunchy and boneless may also enjoy Boneless Finger Fish crumb-fried in the same spices.

Fire Up the Tawa

Whether you go for crisp masala slices, smoky skewers or a light grilled fillet, Rawans rewards high heat and a short cook. Explore more from our /product-categories/fresh-sea-fish range, read how to store and handle Rawans safely, and order Indian Salmon (Rawans) in the cut your recipe needs.

Frequently asked questions

Can I make Rawans tawa fry with boneless fillets?

Yes. Cut fillets into thick pieces, reduce the cooking time slightly, and turn them carefully with a flat spatula.

How do I stop Rawans tikka sticking to the grill?

Oil the grill grates, let the coals burn down to an even glow, and wait until the cubes release naturally before turning them.

Can I cook Rawans medium or rare like salmon?

No. Rawans is not a salmon and is not sold for raw or rare eating. Cook it until the flesh is opaque and flakes easily.

What can I use instead of mustard oil in the tikka?

Any neutral cooking oil or melted butter works. Mustard oil simply adds a traditional sharp flavour.