India is blessed with a long coastline which makes seafood an important and staple food in its coastal regions. From King Fish, Salmon, Sea Bass, Indian Mackerel, Pomfret, White Snapper, Malabar, to Hilsa, India is home to some most succulent variety of fishes. Indian seafood is known for its rich gravy and aromatic spices. Indian cuisine is as varied as its population and the seafood here can please even the most finicky eaters.
West Bengal, Andhra Pradesh, Goa, Kerala, Tamil Nadu, Maharashtra, and the North Eastern states form the heart of fish delicacies in the country and each state has its own way of making a special fish curry using local ingredients. Thus, from Bengali barramundi and Goan prawns to Kerala’s spicy sauce, India is a home to some most satisfying seafood curries. So, treat your taste buds with these 6 most flavorful Indian seafood curries.
One of the most favorite seafood in Goa is Prawn Balchão. Introduced in India by the Portuguese, Balchao is a method of cooking either fish or prawns in a dark red and tangy sauce. Prawn Balchao is a fiery, pickle-like tangy dish prepared with coconut, vinegar, garlic, tamarind, and red chilies to bring spice and tang in every bite.
This quick and scrumptious Indian fish curry has somewhat watery consistency so that it mixes well with rice. The curry is prepared using tamarind water, coconut milk, turmeric, and finely shredded coconut. The famous recipe tastes best with steamed rice and is served with lime pickle and eggplant sauce.
This Kashmiri style fish in creamy coconut sauce is a perfect balance of sweet and spicy flavor. Narial Machhli (fish in coconut) is prepared using white fish fillets poached in a coconut and tamarind sauce, flavored with spices like cinnamon, cloves, cumin, and turmeric. This fragrant dish is an incredible combination of sugar, Kashmiri chilli powder, and coconut.
From God’s very own country, Kerala we have this south-west Indian specialty: prawns or fish in a spicy Kerala-style sauce. The authentic technique of cooking an exceptional aromatic fish curry involves making the fish crispier by toasting or roasting and cooking it in an exotic gravy of freshly roasted spices and coconut sauce. Fish in tamarind curry, Meen Kozhambu is well blended with tamarind juice, spices, and coconut milk. The creamy coconut base is peppered with tamarind, cumin, fenugreek, mustard seeds, turmeric, paprika, and curry leaves.
Hilsa is the ‘queen of fish’ in Bengal which is loved for its tender flesh and unique taste. Hilsa is one of the tastiest fish which gives delectable flavor. Bengali Fish Curry (Machhere Jhol) is a delicate curry which is prepared using black cumin seeds, turmeric powder, mustard oil, and green chilies. Bengali recipes are known for first frying the fish in mustard oil before adding it to the gravy to enhance flavors. A variant of this curry is the Doi Machh, created by marinating fish in curd or yogurt.
This savory south Indian-style dish is a perfect blend of coconut and spices that bring out the unique characteristics of mullet. The flavor is light, yet intense with a good bit of tamarind, coriander, mustard, cumin seeds, turmeric and chillies that complement the sweetness of mullet. There are various different versions of this curry in Kerala. The recipe involves coating the fish with spices and grilling. The grilled pieces are then served with mildly spiced coconut milk gravy.
Seafood is India is known for its unique flavors and is cooked in various ways. Numerous varieties of fishes are available in the coastal regions of the country that are used for preparing mouth-watering curries. Undoubtedly, savory authentic Indian seafood brings an inexhaustible source of delight to our taste buds.