By Devi Poojari
February 5, 2024
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The diversity of seafood curries in India is as expansive as the amazing varieties of fish that’s available in plenty along coastal areas of the country. The Konkan coastline, which covers the states of Maharashtra and Goa, has addictive fish preparations that are enjoyed with a variety of accompaniments.
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A Maharashtrian preparation of fish cooked in a mildly-spiced coconut gravy, the kalvan is often times paired with rice bhakri or plain rice.
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Famously made with prawns or fish, the ambot tik – as the name suggests, is a tangy-spicy gravy which uses both, tomatoes and tamarind for flavour.
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An authentic style of infusing Goan elements, the humman is a spicy preparation of prawns, sardines or lady fish cooked in a burnt onion gravy, with a notable absence of garlic.
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This heirloom preparation originating from the sub-group of the Koli community, known as Agris, uses a special spice blend made with four different types of chillies for a fiery delicacy.
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Belonging to the Saraswat-Brahmans or GSB community, the tonak uses dried coconut and burnt onions to form the flavour base of a curry that is eaten with rice balls (unde) or pav.
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A yellow fish curry from Goa, made with a paste of onions, pumpkin seeds and coconut milk, this creamy curry is perfect to eat with bread or rice.
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