India's vast coastline stretches for thousands of kilometres, encompassing a stunning diversity of cultures, traditions, and culinary treasures. Coastal cuisine in India is a celebration of the sea's bounty, offering a myriad of flavours and ingredients that vary from region to region. From the tropical shores of Kerala to the western coastal state of Gujarat, from the beaches of Tamil Nadu to those of Odisha, these coastal cuisines offer a lot of diversity in terms of flavours.
Interested in getting a taste of special dishes from each of these coastal Indian states? Here are nine delicious coastal dishes from nine coastal states of India that you should savour at least once.
1. Kerala - Meen Curry (Fish Curry)
Kerala Fish Curry is a mouthwatering delicacy from the coastal region of Kerala, India. This curry is known for its rich and tangy flavours. It is made by simmering fish in a luscious gravy made with coconut milk, tamarind, and a blend of aromatic spices. The combination of coconut milk and tamarind gives it a unique balance of creaminess and tanginess. The curry is usually served with steamed rice or appam, a popular South Indian bread. It's a must-try dish for seafood lovers and anyone who wants to experience the authentic flavours of Kerala cuisine
2. Goa - Vindaloo
Vindaloo is a spicy and tangy curry that mixes the flavour of pork, vinegar, and fragrant spices from Goa, which has a Portuguese influence. The dish is famous for its scorching punch, making it a must-try for people who enjoy strong flavour. Vindaloo is traditionally eaten with steamed rice or poi (Goan bread) and exemplifies Goa's varied culinary history.
3. Tamil Nadu - Chettinad Prawn Curry
The Chettinad area of Tamil Nadu is famous for its hot and savoury food. Chettinad Prawn Curry is one such dish, with juicy prawns cooked in a thick, spicy stew prepared with roasted spices, coconut, and tamarind. The rich flavours of the meal are a lovely illustration of the region's culinary creativity, and it's frequently served with steamed rice or dosa.
4. Karnataka - Neer Dosa with Seafood Gassi
Mangalore, on Karnataka's southern coast, provides a unique blend of Neer Dosa and Seafood Gassi. Seafood Gassi is a fragrant coconut-based stew with a mix of seafood including shrimp and fish, whereas Neer Dosa are paper-thin rice crepes. The light and delicate Neer Dosa complements the rich and fragrant Gassi nicely, resulting in a delightful seaside feast.
5. Maharashtra - Bombil Fry (Bombay Duck Fry)
Bombil Fry is a popular food along Maharashtra's Konkan coast. Despite its name, the Bombay Duck is a sort of fish, not a duck. The fish is marinated in spices, then shallow-fried to a crispy golden brown. This crispy delicacy, served with a splash of lemon, encapsulates the flavour of Mumbai's street food culture.
6. Odisha - Dalma
Dalma is a traditional and healthy stew from the Indian state of Odisha. It's cooked with lentils, especially pigeon peas (arhar dal), and other veggies such as raw banana, pumpkin, and drumsticks. Cooked with spices and flavoured with grated coconut and ghee (clarified butter), these ingredients are combined. The end product is a hearty, somewhat sweet curry that goes well with rice. Dalma is an Odia cuisine classic that exemplifies the state's fondness of simple yet tasty vegetarian meals.
7. Andhra Pradesh - Royyala Iguru (Prawn Curry)
Royyala Iguru, a hot prawn stew, is served in Andhra Pradesh, which is known for its spicy food. The prawns are marinated in a spice combination before being cooked in a rich stew composed of red chilies, tamarind, and onions. As a result, the meal is robust, spicy, and immensely delicious, a perfect representative of Andhra cuisine.
8. Gujarat - Patra (Stuffed Taro Leaves)
Gujarat's coastal food, such as Patra, has a distinct vegetarian flavour. Taro leaves are coiled up, cooked, and sliced into rounds after being slathered with a seasoned gram flour paste. These crisp-fried circles are served with a sprinkling of sweet and spicy tamarind chutney. Patra is a delectable delicacy that exemplifies the state's culinary prowess.
9. West Bengal - Machher Jhol (Fish Curry)
Machher Jhol, a soul-satisfying fish dish from West Bengal, symbolises the region's love of freshwater fish, notably Rohu or Katla. The dish is made with mustard oil as a foundation and is flavoured with mustard seeds, turmeric, and green chilies. The end product is a spicy, fragrant fish curry that goes well with steamed rice. Machher Jhol is a Bengali family favourite that exemplifies the state's love of fish and bold flavors.
As we journey through India's coastal cuisine, we discover a world of flavours, from the coconut-laden gravies of Kerala to the fiery curries of Andhra Pradesh and the unique vegetarian offerings of Gujarat. Each region along India's coastline has its own culinary identity, deeply influenced by its geography, culture, and historical ties. Exploring these diverse dishes is not only a culinary adventure but also a window into the rich tapestry of India's coastal traditions and the bounties of the sea. So, whether you prefer the tangy tamarind of Tamil Nadu or the bold spices of Goa, Indian coastal cuisine offers a feast for the senses that's as varied as the coastline itself.