Serves: 4 | Time: 30 minutes
Seafood Rassa (aka RaaSa) brings bright coastal flavors to the table—tender fish (and optional shrimp) gently simmered in a light tomato-coconut broth with warm spices and fresh aromatics. In India, rassa is a thin, flavorful gravy—essentially a brothy curry—that lets the seafood shine. Serve with steamed rice or warm flatbread to soak up every drop.
Ingredients:
- 1 lb (450 g) of fresh cod fish or any thick firm fish, cut into rough cubes of about 1.5-in (3 – 4 cm)
- 8 large shrimps, peeled and de-veined
- 4 Tbsp canola oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, finely minced
- 1 tsp finely minced ginger, or to taste
- 1 Indian green chili or medium sized jalapeno, seeded and finely minced, or to taste
- 1 1/2 Tbsp curry powder, or to taste
- 1 can of diced tomatoes, drained and juices reserved, about 28 oz (800 g)
- 1 can of coconut milk about 14 oz (420 ml)
- 16 to 20 okra pods, keep frozen, cut into rough pieces or if small, left whole
- salt and black pepper to taste
- 1/4 cup / 4 Tbsp thinly sliced scallions
- 1/4 cup / 4 Tbsp roughly chopped cilantro or Italian parsley
- juice of 1 lime
Preparation:
Heat 2 tablespoons of canola oil in a large skillet over medium-high heat until it starts shimmering. Add the onion, garlic, ginger and chili. Cook until onions are softened , about 3-4 minutes. Add the curry powder and cook until fragrant, about 1-2 minutes longer. Add the tomatoes and some of the reserved juices. Mix well and cook for about 10 minutes to allow flavors to mingle. Add the coconut milk. Taste for curry, salt and pepper. Adjust if necessary. Add the frozen okra pods. Bring to a simmer over medium-low heat, stirring now and then, until slightly thickened, about 10 minutes.
While the tomato curry is simmering, add the remaining 2 tablespoons of oil to a large skillet. Add the fish cubes in a single layer and cook over medium-high heat, turning once, until lightly browned but not cooked through, about 3 minutes. Remove the fish cubes to plate and keep it warm. Add 1 more tablespoon of oil to the skillet if necessary.. Add the shrimp and cook turning once until they have lost their pink color and are lightly browned but not cooked through.
Bring tomato curry to a low simmering again. Add the codfish and shrimp. Cook for about 3-4 minutes longer or until just heated through. Taste for seasonings again. If fish curry seems too thick, add the remaining tomato juice or water to thin it up to your taste. Sprinkle with lime juice. Serve with the chopped scallions and cilantro or parsley on top.
