Serves: 4 | Time: 30 minutes
Rassa (also spelled RaaSa) is an Indian coastal dish—a thin, flavorful broth-based curry that lets the seafood shine. Firm fish and shrimp are lightly seared, then finished in a tomato-coconut broth seasoned with curry, ginger, and green chili. Serve with steamed rice or flatbread.
Ingredients:
- 1 lb (450 g) firm white fish (such as cod), cut into 1½-inch (3–4 cm) cubes
- 8 large shrimp, peeled and deveined
- 4 Tbsp canola oil, divided
- 1 medium onion, thinly sliced
- 3 garlic cloves, finely minced
- 1 tsp finely minced fresh ginger, or to taste
- 1 Indian green chili or medium jalapeño, seeded and finely minced, or to taste
- 1½ Tbsp curry powder, or to taste
- 1 can (28 oz / 800 g) diced tomatoes, drained, juices reserved
- 1 can (14 oz / 420 ml) coconut milk
- 16–20 okra pods (frozen), cut into rough pieces or left whole if small
- Salt and black pepper to taste
- ¼ cup (4 Tbsp) scallions, thinly sliced
- ¼ cup (4 Tbsp) cilantro or Italian parsley, roughly chopped
- Juice of 1 lime
Preparation:
Vegetable Base. Heat 2 tablespoons of canola oil in a large skillet over medium-high heat until shimmering. Add the onion, garlic, ginger, and chili. Sauté until the onion has softened, about 3–4 minutes. Add the curry powder and cook until fragrant, about 1–2 minutes longer.
Build the sauce. Add the drained tomatoes along with some of the reserved juice. Mix well and cook for about 10 minutes to let the flavors meld. Add the coconut milk, and season with salt and pepper. Add the frozen okra and bring to a simmer over medium-low heat, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.
Sear the seafood. While the curry simmers, heat the remaining 2 tablespoons of oil in a separate large skillet over medium-high heat. Add the fish cubes in a single layer and cook, turning once, until lightly browned but not cooked through, about 3 minutes. Transfer to a plate. Add 1 more tablespoon of oil to the skillet if needed, then add the shrimp and cook, turning once, until they just begin to color but are not cooked through.
Finish and serve. Return the tomato-coconut curry to a gentle simmer. Add the fish and shrimp and cook for about 3–4 minutes, or until just heated through. Taste for seasoning. If the curry seems too thick, add some of the remaining tomato juice or a splash of water to reach your preferred consistency. Finish with lime juice. Serve topped with the sliced scallions and cilantro or parsley.
Notes:
Fish: Any thick, firm white fish works here—cod, halibut, mahi-mahi, or tilapia are all good options. Avoid flaky fish like sole or flounder, which will fall apart in the broth.
Shrimp: The shrimp are optional. If omitting them, increase the fish to about 1½ lbs (680 g).
Okra: Keep the okra frozen until you add it to the sauce—this helps it hold its shape. If you’d rather skip it, frozen peas or baby spinach are easy substitutes.
Curry powder: Madras curry powder will give a sharper, spicier result; a standard blend will be milder. Adjust the amount and the chili to your heat preference.
