The cuisine of South India is diverse, incorporating specialities from Kerala, Tamil Nadu, Karnataka, Andhra Pradesh, and Telangana. Fish is a key ingredient in the local cuisine for good reasons, especially given the convenient access to the southern shore. A mouthwatering variety of fish recipes are available for you to enjoy, making meals a really fulfilling experience. Fish is utilised widely and in a variety of ways to please a variety of palates, from fast fries and fish coated in masala to curries, biryani, and roasts.
Along the southwest coast, marinating fish in masalas (red chilli powder, salt, and turmeric), coating it with semolina crumbs, and pan-frying it till crisp is a common fish preparation method. This can be used as a quick snack or to spice up sambhar-rice dishes daily.
Fish is cooked in curries with a variety of spices and herbs, including black pepper, curry leaves, fennel, red chillies, cardamom, cinnamon, bay leaves, mustard seeds, and others for a more nourishing meal. As flavour enhancers, tamarind, coconut milk, kokum, and tomatoes are frequently employed.
Mangalorean fish curry
In the coastal region of Mangalore, which is situated in the southern Indian state of Karnataka, Meen Gassi (Mangalorean fish curry) is a well-liked dish that is typically served with rice. Steamed in banana leaves, king fish or surmai is wrapped in freshly made Mangalorean masala. Along the extensive coastline that stretches from Goa to Kerala and further south to Mangalore, various kinds of fish curries are very popular.
Chapala Vepudu
A delectable fish dish from Andhra Pradesh in South India is called chapala vepudu. Deep-fry masala-marinated fish, top with onions and squeeze some lime juice. It is a straightforward, uncomplicated, spicy, and delectable meal. Fish does not require a lengthy marinating period and may be cooked quickly compared to other non-vegetarian meats.
Meen Kuzhambu
In the traditional South Indian cuisine Meen Kuzhambu, fish is cooked in a fiery, acidic tamarind sauce! This all-purpose curry powder, which is used in most curries, is a combination of all South Indian spices. Red chillies, coriander, fenugreek, cumin, black pepper, turmeric, lentils, and curry leaves are blended into a fine powder after being slowly roasted to perfection. You can easily find this in the majority of Indian markets or create your own homemade blend.
Delicious fish cooked in tamarind paste and coconut milk after being stir-fried in a coconut and spice sauce. a typical South Indian recipe. This curry is a delicately spiced dish with only a trace of tamarind's tangy flavour and a very slight sweet-tart coconut undertone. You find up eating more rice since the coconut oil and flavours blend so well. Fish Curry is commonly referred to as fish curry rice and is typically served with white rice or boiled rice.
Meen pollichathu
Fish is wrapped in banana leaves and cooked in Meen Pollichathu, a traditional Kerala appetizer. Due to the fact that this dish is typically prepared with karimeen (pearl spot) fish, it is commonly referred to as karimeen Pollichathu.