Indian Seafood Dishes You Have to Try
India is a vibrant country with vibrant local cuisines to match! Surrounded by the beautiful Indian Ocean, there is a bounty of seafood and shellfish delicacies to be enjoyed.
Due to the nature of the local delicacies and use of different ingredients dependent on regions, there is a lot of variety throughout the country. When it comes to India’s delicacies, there are so many areas and communities who have their own traditions. Generally, in India, the fishermen bring their catch to a very early market and are typically eaten at lunchtime to ensure they’re fresh.
Turmeric and fish have a strong alliance in India cooking. As turmeric is beautifully earthy in its flavour, it complements the fish perfectly. Turmeric is also known for its preservative qualities which ensures the fish’s freshness for as long as possible. When it comes to steamed fish, turmeric is often used throughout India. The Indo-Persian Parsi community tend to smother fish in coconut and coriander then steam it in banana leaves. North Indians, however, tend to marinate fish in yoghurt and ajowan seeds, read to bake in the tandoor for a smokey flavour.
Fish Biryani is a Keralan speciality of the Muslim Community as is a true party showpiece. Using any white fish that is available and sustainable, gently cook in a myriad of spices. Layer together spices, rice, and fish coating in spicy flavours to absorbs. Although biryani is typically enjoyed with chicken or mutton, on coastal towns this celebratory dish can use fish instead.
Keralan Prawn Moilee
The cuisine of Kerala is epitomised by aromatic flavours of coconut, curry leaves, and mustard seeds. Nestled between the Western Ghats and the Arabian sea, seafood is often on the menu in this area of India. In Kerala, seafood tends to be poached in roasted spices such as pepper, coriander, and fenugreek. Typically the coconut seafood curries of Kerala are enjoyed with idiappam – homemade rice noodles. This creamy Moilee is luxurious and velvety and is typically paired with shellfish or fish.
In Bengal, lobsters are a delicate shellfish enjoyed in mustard seeds and chilli sauce to be steamed. This dish is the epitome of spice spectacular and culinary flair. Fish is typically enjoyed with rice in Bengal.
Hyderabadi fish is a south-Indian Muslim classic. It combines Hindu and Muslim culinary style with Hyderabadi flair. The user of browned onions to thicken the sauce is typical of Muslim cooking yet the use of tamarind, mustard seeds, and curry leaves is typically Hindu.