
crab salad with mango and coconut
A crab salad, using really fresh crab, mango, coconut and lime. Serve andeguru kosumalli to accompany a Bollywood movie.
Fish and seafood are an important part of the diet of many Indians, with a large part of the population living in coastal and riverine regions.
The Bengali cuisine and the cuisines of the south of India, particularly Goa and Kerala feature some remarkable seafood recipes. They are also characterised by being much simpler to prepare and cook than other non-vegetarian dishes.
A crab salad, using really fresh crab, mango, coconut and lime. Serve andeguru kosumalli to accompany a Bollywood movie.
Goan fish curry is hot and tangy. Just-cooked fish in a spicy coconut masala makes this xiti codi a great favourite.
Meen moli is a wonderful Keralan fish curry. It is cooked quickly with chunks of fish in a hot coconut milk masala.
This Madras fish curry is a family dish from Chennai. Meen kuzhambu gets its flavour from the shallots and tomatoes and features the taste of the just-cooked fish to perfection.
Fried hot and spicy mackerel. This simple Goan fried fish is the traditional bangda recheado.
Steamed fish, or Patrani ni machi, is a Parsi specialty. It is white fish coated with coconut and coriander chutney, then steamed in banana leaves.
Goan mussels is a slightly hot Portuguese-inspired dish. Xinaneao recheado can be served as a starter, a snack, or even a main meal.
Kerala prawn fry is a simple dry dish of crispy fried prawns. Nadan chemmeen varuthathu is one of Kerala's best-known street vendor snacks. It is slightly hot and tangy and highlights the flavour of the prawns.
This popular and traditional Bengali prawn curry, chingri macher, features a distinct mustard taste that works well with the coconut and the sweetness of the prawns.
A good prawn curry is hard to resist and this Malabar prawn curry is a good one. Hot and tangy with the tomatoes and tamarind, malabari jingha masala highlights the flavour of the prawns.