By Bornika Das
In Indian Cuisine, dried seafood holds a significant place. They are found in abundance in coastal areas. Due to surplus of seafood, they are prone to spoilage very quickly, thus, the tradition of drying them out in the sun was cultivated. From fry to pickles, dry seafood has been involved in culinary tapestry of India. Take a look at dome of the dried seafood recipes:
It is a delightful seafood dish enjoyed in coastal region of India. First the shrimps are marinated then shallow-fried till crispy and aromatic.
Also known as ‘'sukha koonthal varattiyathu' in Kerala it is a flavoursome and savory dry seafood dish. The dish is a perfect balance of spice and texture. It is often served as an appetiser or as a side dish with rice or roti.
It is a popular seafood dish from the coastal regions of Maharashtra and Goa. The marinated fish is cooked with onions, tomatoes, grated coconut, and a touch of tamarind for a burst of flavours.
Popularly known as ‘sukha jhinga masala' in Hindi, it is a mouthwatering dry seafood prepaation in the coastal region. The flavour of the prawns sauted in curry leaves and other masalas make it flavoursome.
This is a tangy and flavoursome chutney made with dried Bombay Duck fish. They are roasted in flavourful masalas. This delightful chutney pairs well with rice, bread, or snacks.
It is the dry seafood dish from the coastal regions of South India. First the fish are marinated and shallow-fried until golden and crispy. This can be served as a side dish or snacks.
It is a delectable dry seafood dish that highlights the unique flavours of clams. The dried clams ar rehydrated and stir-fried with a blend of spices.