Exploring the Best 10 Tempting Coastal Seafoods in India

Hey fellow foodies! Do you enjoy the taste of fresh lobsters and prawns? And do you also enjoy travelling? Well, then you have come to the perfect blog that brings both your interests in one savoury platter. Come along as we unearth some of the best seafood in India along with beautiful destinations where you can enjoy them.

India- The Land of Fishes

Do you know who the third largest exporter of fishes is across the world? Well, it is none other than your own country India. Known for both its freshwater fishes and seafood variety along with its rich wealth of spices, some of the best fish dishes known around the world find their origin in India Being blessed with an immensely large coastline that covers the country on the right from Gujarat in the west to West Bengal in the east, it is no wonder than India is home to more than thousand plus recorded varieties of sea fish in India.

The coastal population who depend on seafood as a rich source of protein in their daily diet have come up with many amazing variations in the recipe that can get just any food lover drooling. However, a question that I often come across from fellow food lovers is- which is the best place to satiate their hunger for seafood. Now, this is quite a difficult question to answer in one word! So here is a complete list of some of the best seafood that you will find across India, which I bet will leave you wanting for more.
So let this amazing food trail begin:

The Colourful Fish Thali of Kharwa, Gujarat

If you think that Gujarat is all about the Khakras, Fafdaas and a wide range of other vegetarian dishes and snacks, then it is time to think about it again. Opening out to the Arabian Sea in the west, the state has direct access to a rich variety of seafood. While most of Gujarat has turned vegetarian in the recent era owing to the Jain influence, the coastal population of Parsis and a handful of other communities who live close by the sea in regions such as Kharwa has still held on to the ancient recipes of fish preparation. Imagine a fresh sea fish marinated in local vinegar and tampered with red chillies and pickle spices that bring in the tangy and spicy Gujrati taste. Is your mouth watering already? Then you must try out the “Gharab Nu Aachar” on your next Gujarat trip. You can enjoy it with rice order it along with the regular Gujarati thali. In place of ordering from a posh restaurant, we recommend trying out the local dhabas as they are best known for preserving the authentic taste of the dish.

Where to Taste it?

• Kharwa district
• Select places in Ahmedabad

The Kankada Jhal (Crab Dish) of Orissa

Another place that distinguishes itself with its awesome culinary skills and a rich variety of tastes is the state of Orissa. In fact, in the ancient time, the royal families and zamindars of the Eastern part insisted on having an Oriya cook in their kitchen. One very popular seafood available in abundance in Orissa is the crabs from the Bay of Bengal. The Orissa kitchen has weaved its own these crabs in the form of the authentic dish known as the Kankada Jhal (Crab Curry). The crabs have meticulously cleaned any possible a chance of grit coming to your plate is removed. The crabs are then masterfully dressed in a wide variety of spices and slow-cooked to preserve the fresh taste. Enjoy it with rice or roti as per your liking and you’re sure to beckon back to Orissa by its unforgettable rich taste.

Where to Taste it?

• Restaurants and shacks around Chilka

The Konkani Delight- Ambot Tik

Perhaps there is only a handful of other dishes that you can enjoy as much while sitting by the serene beaches of Goa. A speciality of the north and the southern parts of the state, Ambot Tik translates as sour and spicy. True to its name, each bite of this dish starts a firework of flavours in your mouth. Well if you are imaging it to be a sea fish curry, here is a twist again as it is made out of either out of fresh squid or shark, fished straight out of the Arabian sea. Coconut vinegar, tamarind and Goan sea salt give the dish an authentic edge, making it distinct from any other squid dish you may come across anywhere else. In some of the local shacks, the dish is often pattered in coconut shells, making it a fun sight for food photographers.

Where to Taste it?

• Palolem Beach and adjoining areas

The Portuguese styled Recheiado

When you are in Goa, you definitely cannot miss out the Portuguese influence that still permeates the state. This influence has found its way even into the gastronomy of the state and one of the most popular seafood dishes of Goa, the Recheiado is a direct import from the Portuguese culture. Recheiado is not any specific fish type. Rather it refers to a special kind of condiment prepared by grinding several regional whole spices together. This rich paste is then stuffed into the whole fish, usually pomfrets. The strong hint of spices, especially coconut, is preserved by cooking the fish in low flame. The dish is best complimented by a tumbler of cool beer and the sight of the crashing waves before you.

Where to Taste it?

• Shacks around Calangute Beach

Patra ni Macchi of Maharashtra

When the Parsees of the Zoroastrian community travelled to India years ago, they brought along with the knowledge of the rich taste and flavours of Iran that still linger today in the famous Iranian cafes of Maharashtra. However, some improvisations did take place, taking into view the new conditions of the country in which they had landed. One such fusion dish is the Patra ni Macchi. While back in Iran this dish would be made with the low salinity fishes of the landlocked Caspian Sea, today it is made out of the catches from the Arabian Sea. The fish is first laced with chutney before being packed into banana leaves for a steaming process. The right balance of hot and sweet, you ought not to miss this out on your next Mumbai trip.

Where to Taste it?

• Various Irani Restaurants near BEST Marg

The Kane of Karnataka

Taking the best out of its neighbouring states such as Andhra, Tamil Nadu, Maharashtra and Kerala, the cuisine of Karnataka has earned a unique place for itself among the foodie community. While vegetarian dishes rule in some parts of the state, places such as Mangalore is known for its variety of seafood. One dish that is slightly more loved among this variety is the Kane Rava Fry. Usually made with the long and slender Lady fishes, the dish may appear to be a simple fry, but it is not so. The fish is first marinated in red chillies before being dipped in semolina. The semolina gives it a crisp coating on the outside while maintaining the tenderness of the fish in the inside. You can eat it as a snack or a side during meals.

Where to Taste it?

• Local restaurants in Mangalore.

The Karimeen Pollichathu of Kerala

Kerala is not just God’s own country but also a foodie’s paradise. One of the famous seafood of the region is the Karimeen Pollichathu which is prepared with the pearl spot fish. It is quite possible that you are hearing about the pearl spot fish for the first time. This is quite possible given that it is a rare variety of fish, which makes the dish even more special. Skilful incisions are made in the fish and then marinated in several spices and steamed in leaves. However, the steaming process is very delicately done so that the distinct tastes of the spices do not fade away. It is best savoured warm with a vegetable stew or soup.

Where to Taste it?

• Kovalam Market

Fish Mappas- Kerala

Indeed, even the whole of Indian cuisine can hardly compete with the wide variety of seafood that is found in Kerala alone. So here is another dish that you must try out as you sail through the backwaters of Kerala. Influenced by the Syrian Christian cuisine, they may also figure as Meen Mappas in the local menu.  Cooked in coconut milk and garnished with freshly grated tender coconut, the dish has a tangy yet rich creamy taste that lingers in your mouth and leaves a sweet aftertaste. The local kokum fruits are also used in the preparation process. It is best enjoyed with a helping of rice or traditional appam (a local pancake) made with fermented rice.

Where to Taste it?

• Kochi

Kerala Fish Curry

As we have already said, you just can’t get enough of the Keralan seafood travel; here is another dish that you simply cannot skip. A staple for the inhabitants of Kerala, this simple yet tasty curry is a regular part of a typical Kerala meal. And there are good reasons for it. The whole preparation is made in coconut oil. Other ingredients include coconut and tamarind paste along with mustard seeds and curry leaves, all of which are available in abundance locally.  Given the warm Kerala weather, the tamarind gives a cooling effect and makes the meals easy to digest. A wide variety of fishes are used depending on the season and availability.

Where to Taste it?

• Local shacks around Kerala ( Each district has some unique twists in the spice used).

Chingri Malai Curry of Bengal

Travelling east to the state that thrives on fishes, the Chingri Malai Curry of Bengal is made with fresh prawns out of the Bay of Bengal. This dish is so famous that it has earned itself an entire page in Wikipedia. The main ingredients are coconut milk and fresh prawns along with a host of other spices that gives it the rich golden colour. You can enjoy it just as much in a fancy eatery in the city of Kolkata as you will in the innumerable small beaches that surround the metropolis.

Where to Taste it?

• Restaurants in Kolkata that specialise in Bengali Cuisine
• Beach towns like Digha and Mandarmani.

While these were some of my personal favourites, the wealth of the rich seafood varieties cannot be summarized in one blog alone. Does your state also boast of some special seafood preparation? What is your favourite seafood in India? Let us know by commenting below.

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