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India, with its vast coastline stretching over 7,500 kilometres, boasts a rich culinary tapestry influenced by the sea. The coastal regions are a treasure trove of seafood delicacies that tantalise taste buds and leave a lasting impression. From fiery curries to aromatic coconut-based preparations, each coastal cuisine offers a unique gastronomic experience. In this culinary journey, we dive into the flavours of the six coastal cuisines of India, highlighting their seafood specialities that are sure to leave you craving for more.
Also Read: Eaten Boi Fish? Coastal Gujarat's Hidden Gem
1. Mangalorean Fish Curry - A Fiery Coastal Delight:
First on our culinary expedition is the fiery Mangalorean fish curry. This delicacy from the southwestern coast of Karnataka is renowned for its rich blend of spices and flavours. The tantalising aroma of roasted spices fills the air as the curry simmers to perfection. The fish, usually kingfish or pomfret, is cooked in a luscious coconut and tamarind-based gravy, creating a symphony of flavours. Served with steamed rice or Neer dosa, this dish is a true coastal delight.
Ingredients:
- 500 grams of fish (kingfish or pomfret)
- 1 cup grated coconut
- 1 tablespoon tamarind paste
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 5-6 dried red chilies
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh coriander leaves for garnish
Method:
1. In a pan, dry roast the coriander seeds, cumin seeds, and dried red chilies until fragrant. Allow them to cool and then grind them into a fine powder.
2. Heat oil in a pan and sauté the onions and garlic until golden brown.
3. Add the ground spice powder, red chilli powder, and turmeric powder. Stir well.
4. Add the grated coconut and cook until it turns golden brown.
5. Add the tamarind paste and salt. Mix well.
6. Add water to achieve the desired consistency and bring the mixture to a boil.
7. Gently place the fish pieces into the gravy and simmer for about 10-15 minutes or until the fish is cooked.
8. Garnish with fresh coriander leaves and serve hot with steamed rice or Neer dosa.
This Mangalorean fish curry is a tantalising blend of spices, coconut, and tangy tamarind, creating a harmonious balance of flavours that will transport you to the coastal kitchens of Karnataka.
2. Goan Prawn Balchão - A Tangy Goan Delicacy:
Our culinary journey now takes us to the sunny beaches of Goa, where the famous Goan Prawn Balchão awaits. This tangy and spicy dish combines the flavours of prawns, vinegar, and a medley of spices. The prawns are marinated in a fiery red masala and then cooked to perfection, resulting in a dish that is bursting with flavour.
Ingredients:
- 500 grams prawns, cleaned and deveined
- 2 medium-sized onions, finely chopped
- 4-5 garlic cloves, minced
- 2-3 dried red chilies
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon sugar
- 2 tablespoons vinegar
- Salt to taste
- Vegetable oil for cooking
Method:
1. Soak the dried red chilies in warm water for 10 minutes. Drain and grind them into a smooth paste.
2. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds and let them crackle.
3. Add chopped onions and sauté until golden brown.
4. Add minced garlic and sauté for a minute.
5. Add the ground red chilli paste, turmeric powder, and salt. Cook for a few minutes.
6. Add the prawns and cook until they turn pink and are cooked through.
7. Add vinegar and sugar. Stir well and cook for another 2-3 minutes.
8. Remove from heat and let it rest for a few minutes before serving.
9. Serve hot with steamed rice or crusty bread.
Goan Prawn Balchão is a vibrant dish that embodies the spirit of Goa, with its tangy and spicy flavours that will leave you wanting more.
3. Malabar Fish Biryani - A Fragrant Coastal Delight:
Moving along the western coast, we arrive at the land of spices and backwaters, Kerala. Here, the Malabar Fish Biryani takes centre stage, showcasing the fusion of Arabian, Indian, and Portuguese influences. Fragrant basmati rice, succulent fish, and a plethora of aromatic spices are layered together, creating a symphony of flavours in every bite.
Ingredients:
- 500 grams fish (seer fish or pomfret), cut into pieces
- 2 cups basmati rice, soaked for 30 minutes
- 2 onions, thinly sliced
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- 1 teaspoon biryani masala powder
- A handful of mint leaves, chopped
- A handful of coriander leaves, chopped
- 4 tablespoons ghee
- 2 tablespoons vegetable oil
- Salt to taste
Method:
1. Heat oil and ghee in a large, heavy-bottomed pan. Add sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnish.
2. To the remaining onions in the pan, add ginger-garlic paste and sauté until the raw smell disappears.
3. Add chopped tomatoes, turmeric powder, red chilli powder, garam masala powder, and biryani masala powder. Cook until the tomatoes turn mushy.
4. Add fish pieces, mint leaves, coriander leaves, and salt. Cook for 5 minutes on medium heat.
5. Drain the soaked rice and add it to the pan. Gently mix everything together.
6. Add 4 cups of water and bring it to a boil. Reduce the heat, cover the pan, and cook for about 15-20 minutes or until the rice and fish are cooked.
7. Remove from heat and let it rest for 10 minutes.
8. Garnish with the reserved fried onions and serve hot with raita or pickle.
The Malabar Fish Biryani is a testament to the culinary prowess of Kerala, combining fragrant rice, succulent fish, and aromatic spices, resulting in a dish that is truly a feast for the senses.
4. Konkani Prawn Curry - A Coastal Delicacy from Maharashtra:
Our next stop takes us to the Konkan coast of Maharashtra, where the flavours of coconut, tamarind, and kokum come together in the delectable Konkani Prawn Curry. This tangy and spicy curry showcases the perfect balance of flavours, with the succulent prawns bathing in a rich and creamy coconut gravy.
Ingredients:
- 500 grams prawns, cleaned and deveined
- 1 cup grated coconut
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 1-inch ginger, grated
- 2-3 green chilies, slit
- 2-3 kokum petals or 1 tablespoon tamarind paste
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 tablespoon coriander powder
- 1 tablespoon vegetable oil
- Salt to taste
- Fresh coriander leaves for garnish
Method:
1. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds and let them crackle.
2. Add chopped onions and sauté until translucent.
3. Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
4. Add turmeric powder, red chilli powder, and coriander powder. Mix well.
5. Add grated coconut and sauté until it turns golden brown.
6. Add water to achieve the desired consistency and bring it to a boil.
7. Add kokum petals or tamarind paste and salt. Simmer for 5 minutes.
8. Gently add the prawns and cook for about 5-7 minutes or until they are cooked through.
9. Garnish with fresh coriander leaves and serve hot with steamed rice or neer dosa.
The Konkani Prawn Curry showcases the coastal flavours of Maharashtra, with its creamy coconut base, tangy tamarind or kokum, and succulent prawns, creating a symphony of flavours that will transport you to the tranquil shores of the Konkan coast.
5. Hilsa with Mustard Curry - A Symphony of Flavors
Moving to the eastern coast of India, we explore the culinary delights of West Bengal, where the Hilsa with Mustard Curry reigns supreme. This iconic dish combines the richness of Hilsa fish, the pungency of mustard, and a medley of spices to create a curry that is both tantalizing and unforgettable.
Ingredients:
- 500 grams Hilsa fish, cut into pieces
- 4 tablespoons mustard seeds
- 4 green chilies
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tablespoons mustard oil
- 1 cup yoghurt
- 1 tablespoon sugar
- Salt to taste
- Fresh coriander leaves for garnish
Method:
1. Soak the mustard seeds in water for 30 minutes. Drain and grind them with green chilies to make a smooth paste.
2. Marinate the Hilsa fish pieces with turmeric powder and salt. Keep aside for 15 minutes.
3. Heat mustard oil in a pan. Shallow fry the fish pieces until they turn golden brown. Remove and keep aside.
4. In the same pan, add the mustard paste and sauté for a minute.
5. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.
6. Add yoghurt and sugar. Stir continuously until the spices are well combined.
7. Add water to achieve the desired consistency and bring it to a boil.
8. Gently place the fried Hilsa fish pieces into the gravy and simmer for about 5-7 minutes.
9. Garnish with fresh coriander leaves and serve hot with steamed rice.
The Hilsa with Mustard Curry showcases the unique flavours of West Bengal, with its combination of mustard, spices, and the delicate taste of Hilsa fish. It is a culinary masterpiece that will transport you to the cultural heart of Bengal. Enjoy this symphony of flavours and indulge in the richness of Bengali cuisine!
6. Malvani Crab Curry - A Spicy Coastal Extravaganza:
Our final stop on this seafood journey is the Malvani Crab Curry from the coastal region of Malvan in Maharashtra. This spicy and aromatic curry is a celebration of flavours, with the succulent crab meat cooked in a luscious blend of spices, coconut, and kokum.
Ingredients:
- 2-3 crabs, cleaned and cracked
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 1-inch ginger, grated
- 2-3 green chilies, slit
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 tablespoon coriander powder
- 1 cup grated coconut
- 2-3 kokum petals or 1 tablespoon tamarind paste
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh coriander leaves for garnish
Method:
1. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds and let them crackle.
2. Add chopped onions and sauté until translucent.
3. Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
4. Add turmeric powder, red chilli powder, and coriander powder. Mix well.
5. Add grated coconut and sauté until it turns golden brown.
6. Add water to achieve the desired consistency and bring it to a boil.
7. Add kokum petals or tamarind paste and salt. Simmer for 5 minutes.
8. Gently add the crab pieces and cook for about 15-20 minutes or until they are cooked through.
9. Garnish with fresh coriander leaves and serve hot with steamed rice or pav (bread).
The Malvani Crab Curry is a culinary extravaganza, showcasing the bold and fiery flavours of Maharashtra's coastal cuisine. The succulent crab meat, combined with the aromatic spices and coconut, creates a symphony of flavours that will transport you to the pristine shores of Malvan.
India's coastal cuisines offer a tantalising array of seafood specialities, each showcasing the unique flavours and culinary traditions of its respective region. Embark on this culinary journey and savour the vibrant and diverse flavours of India's coastal cuisine, where seafood takes centre stage and leaves a lasting impression.
