Ravas Hooman without coconut is a light yet flavourful south indian coastal-style fish curry made with fresh Ravas simmered in a tangy, spice-rich gravy. Prepared using roasted spices, methi seeds, red chillies, black pepper, coriander seeds, and tamarind, this hooman gets its depth of flavour without using coconut. The curry is mildly spicy, aromatic, and perfectly balanced, allowing the natural taste of the fish to shine. Best enjoyed with steamed rice, neer dosa, or plain...
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Take 3 ravas fish and cut each into 3 parts. Scrape the scales thoroughly, wash clean, and set aside.
Heat a pan or wok and add coconut oil. Add coriander seeds, methi seeds, garlic pods, peppercorns, and sauté for a few seconds.
Add turmeric powder and dry red chillies. Roast for a minute and let it cool down.
Grind the roasted spices into a fine paste by adding tamarind and rock salt.
Pour the spice paste into the pan. Clean the jar with water and add it to the pan. Bring the mixture to a boil.
Meanwhile, heat oil in another pan and fry finely chopped onion until it turns translucent and caramelized.
Add the fish pieces to the boiling gravy and simmer for 3-4 minutes.
Add the caramelized onion tadka to the gravy and quickly close the lid to let the aroma infuse.
Let the curry rest for 5-10 minutes before serving. Serve with hot steamed rice.
Ensure the fish is cleaned thoroughly to remove all scales for a better texture.
Caramelizing the onions properly enhances the flavor of the dish.
Use Kashmiri or Baydagi chillies for a vibrant color and mild heat.
Let the curry rest after cooking to allow the flavors to meld together.
Can I use another type of fish for this recipe?
Yes, you can use other firm fish varieties like pomfret or kingfish as substitutes for ravas. Even prawns goes well.
What can I serve with Ravas Hooman?
Ravas Hooman pairs best with hot steamed rice or jeera rice.
Can I make this dish less spicy?
You can reduce the number of dry red chillies to make the dish less spicy.
Can I use tamarind paste instead of fresh tamarind?
Yes, tamarind paste can be used as a substitute. Adjust the quantity to taste.
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