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
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.
The Keralan fish curry is a long-standing favourite in our household.
Goan fish curry
Goan fish curry is hot and tangy. Just-cooked fish in a spicy coconut masala makes this xiti codi a great favourite.
Keralan fish curry
Meen moli is a wonderful Keralan fish curry. It is cooked quickly with chunks of fish in a hot coconut milk masala.
Madras fish curry
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.
Goan fried fish
Fried hot and spicy mackerel. This simple Goan fried fish is the traditional bangda recheado.
steamed fish with coconut and coriander
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
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
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.
Bengali prawn curry with mustard and coconut
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.
Malabar prawn curry
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.