Fish has always been a staple food in the coastal regions of India, and it's no surprise that Indian cuisine boasts of an impressive array of fish dishes. With its vast coastline and numerous rivers, India is home to a variety of fish species, each with its unique flavour and texture. From the rich and spicy flavours of southern India to the light and delicate preparations of the east, Indian regional cuisine is a treasure trove of fish-based dishes that are sure to delight seafood lovers. In this article, we will explore some of the different types of fish used in regional Indian cuisines, and the diverse preparations and cooking methods used in each region.
Hilsa
Hilsa, also known as ilish or pulasa, is a popular fish used in Bengali cuisine. It is considered a delicacy and has a rich, oily texture and distinctive taste. Hilsa is used in a variety of dishes, both traditional and modern.
One of the most popular ways to cook hilsa is in a dish called "ilish maach bhaja," which is fried hilsa fish. The fish is first marinated with turmeric, salt, and sometimes chilli powder, then fried until crispy. It's often served with rice, dal, and a vegetable dish.
Another popular way to cook hilsa is in a spicy curry known as "ilish maach bhapa," where the fish is steamed with mustard paste, green chillies, and coconut milk. This dish is often served with rice and is a favourite during Bengali festivals.
In addition to these traditional preparations, hilsa is also used in modern dishes such as hilsa sushi, hilsa kebabs, and hilsa paturi, which is a dish where the fish is wrapped in banana leaves and steamed with a variety of spices and coconut milk.
Rohu
Rohu, also known as rui, is a freshwater fish commonly found in the rivers and lakes of India. It is one of the most popular fish used in Indian cuisine and is especially popular in the northern and eastern parts of India.
Rohu is a versatile fish and can be cooked in a variety of ways. One of the most popular preparations is "rui maacher jhol," a spicy fish curry from Bengali cuisine made with tomatoes, onions, ginger, garlic, and a variety of spices. The fish is marinated in turmeric and salt, fried and then added to the curry to cook until tender.
Another popular way to cook rohu is to fry it in a crispy batter, which is known as "rui maacher bora." This dish is often served as a snack or appetizer and can be accompanied by chutney or sauce.
Rohu is also used in a variety of other preparations, such as fish biryani, fish cutlets, and fish korma. It can also be grilled, steamed or baked, depending on the desired taste and texture.
Katla
Katla, also known as catla, is a freshwater fish that is commonly found in the rivers and lakes of India. It is a popular fish in Bengali and Odia cuisine but is also enjoyed in other parts of India.
One of the most popular ways to prepare katla is in a curry form as per Bengali cuisine concepts. This dish, called "katla maacher jhol," is made with a tomato and onion base, and seasoned with a variety of spices, including cumin, coriander, and turmeric. The fish is cooked until it is tender and flavourful and is typically served with steamed rice.
Another popular preparation of katla is to fry it in a batter made of chickpea flour and spices, which is known as "katla maacher bora." This dish is often served as a snack or appetize and is typically accompanied by chutney or sauce.
Katla can also be grilled, steamed, or baked, and is sometimes used in biryanis and pulaos. It has a firm texture and a mild, slightly sweet flavour that pairs well with a variety of spices and seasonings.
Pomfret
Pomfret is a popular saltwater fish that is commonly used in Indian cuisine. It is known for its delicate flavour and tender, flaky flesh, which make it a versatile ingredient for a variety of different dishes.
One of the most common ways to prepare pomfret is to fry it in a spicy batter made from a mixture of chickpea flour and spices. This dish, called "pomfret fry," is a popular appetizer or snack, and is often served with a squeeze of lime or lemon and a sprinkle of chaat masala. A Maharashtrian variety of this fried pomfret also uses semolina for a crispy crust.
Pomfret is also commonly used in curries, where its delicate flavour can be complemented by a variety of different spices and seasonings. One popular dish is "Goan fish curry," which is made with coconut milk, tamarind, and a variety of different spices, including cumin, coriander, and turmeric.
In addition to curries and fried dishes, pomfret can also be steamed, grilled, or baked. It is a popular ingredient in fish biryanis and pulaos, and can be served with a variety of different chutneys, sauces, and sides.
Kingfish
Kingfish, also known as surmai or seer fish, is a popular fish used in Indian cuisine. It is a saltwater fish that is found in the Indian Ocean and is known for its firm texture and rich flavour.
In coastal regions of India, kingfish is often grilled or fried and served as a main course with a variety of sides, such as rice, vegetables, and chutneys. The fish is marinated in a variety of spices and seasonings before being grilled or fried, which enhances its natural flavour and gives it a deliciously crispy texture.
In addition to grilling and frying, kingfish is also commonly used in curries and stews. One popular dish is "Meen moilee", a Kerala curry made with coconut milk, ginger, garlic, and a variety of different spices, such as cumin, coriander, and turmeric. The fish is cooked in curry sauce, which infuses it with flavour and gives it a tender, melt-in-your-mouth texture.
Kingfish is also a popular ingredient in fish biryanis and pulaos. These dishes are made by layering rice, vegetables, and fish in a pot, and then cooking them together with a variety of spices and seasonings. The result is a flavourful, aromatic dish that is perfect for special occasions and celebrations.
Sardines
Sardines, a small saltwater fish, are commonly found in the Indian Ocean and are popularly used in Indian cuisine. In fact, sardines are one of the most widely consumed fish in India due to their affordability and availability. They are used in a variety of ways, ranging from fried to added to curries.
One of the most popular ways to prepare sardines in Indian cuisine is by frying them. This is usually done after coating the fish in a mixture of spices and flour, which gives them a crispy and flavourful texture. The fried sardines are often served as an appetizer or snack and are typically accompanied by a dipping sauce.
Sardines are also commonly used in curries, where they are added to a spicy gravy along with other vegetables and spices. The strong flavour of the fish works well with the bold and aromatic spices used in Indian cooking. The fish is cooked in the curry until it is tender and has absorbed the flavours of the sauce.
Another way sardines are used in Indian cuisine is in pickling. Pickled sardines are made by marinating the fish in a mixture of spices, vinegar, and oil. The fish is left to soak in the marinade for a few days, which allows it to absorb the flavours and develop a tangy and slightly sour taste. Pickled sardines are often served as a side dish or accompaniment to a main meal.
Mackerel
Mackerel is a popular fish in Indian cuisine and is widely used in different regions. It is known by different names like bangda in Marathi, ayala in Malayalam, and kanangeluthi in Tamil. Mackerel is a nutrient-dense fish that is rich in omega-3 fatty acids, vitamins, and minerals.
In coastal regions of India, mackerel is commonly used in curries and fries. In the southern state of Kerala, mackerel is a staple food and is used in a popular curry called "ayala curry" which is made with coconut milk, spices, and tamarind. In Maharashtra, a coastal state in western India, mackerel is used in a dry and spicy preparation called "bangda fry" which is served with steaming hot rice and lemon wedges.
Mackerel is also used in pickling and is commonly known as "mackerel achar" in the northern region of India. In this preparation, the fish is first marinated with spices, vinegar, and oil, and then left to pickle for a few days. It is then served as a side dish with rice, roti, or bread.