Sea food is the general term used for the edible aquatic life and it can be of marine or freshwater origin. Harvesting or fishing of the wild seafood either from the sea, river, lake or pond is the usual practice but in some areas, it is also cultivated via fish farming or aquaculture. Fish consumption is thus not limited to the people living in the seaside areas only but humans living in the inland areas also have access to it.

With the development of latest technology in storage and refrigeration and having better transport facilities today it has become easy for fish to be transported to other areas. Thus, it makes it possible for a Keralite to enjoy the fish curry that is more prevalent in his or her home town, in the restaurants of Delhi, Kolkata or Mumbai.

A foodie would also be interested in savouring a variety of dishes doled out from different kinds of seafood. This list may be of some help.

Royyala Iguru

Royyala as prawn is known in Andhra Pradesh is cooked after cleaning and marinating with ginger garlic paste. It is flavoured with turmeric, red chilli powder, green chillies, tomatoes, onions, curry leaves, cumin, garam masala, and lemon juice. Garnished with coriander and served with rice it tastes simply delicious.

Meen Chuttully

Mullet fish is cleaned and slit and then filled with a paste made of ginger, garlic, shallots, green chillies, curry leaves and lemon after the bones are removed. It is Okra too is slit and filled with the same paste. Both are grilled and served hot making for a good snack item in Kerala.

Meen Gassi

Mackerel locally called Bangude in Mangalore, is cleaned and cut into small cubes. Cook in a paste of ginger, garlic, onions, turmeric, coconut, green chili, fenugreek, carom seeds that is added to heated coconut oil, mustard and curry leaves. Add the jaargey or tamarind paste for a tangy flavour and serve with rice.

Ravaas Fry

Salmon, ravaas in coastal Maharashtra makes for a good ingredient for fish fry a favourite of many. Marinate the cleaned and sliced fish with ginger garlic paste and lemon juice. Coat this fish with salted rice flour and shallow fry on both sides adding oil on a tawa. It is ready to serve.

Doi Maach

Mahimahi or dolphin fish is first marinated with turmeric, lemon juice and salt. It is shallow fried on a tawa with oil. Saute onion pieces, ginger-garlic paste, bay leaf. Add water and make a gravy. Add salt, yogurt and the fried fish. Served with rice it makes for a scrumptious meal.

sea-food-indiaRawa Fried Mussels

To the mussels after de-shelling and cleaning add salt and raechado masala, a speciality of Goa. This paste is made with grinding chilli, ginger, garlic, pepper, fenugreek, cumin, mustard, cloves and cinnamon in white vinegar and coconut feni. Coat marinated mussels with rawa and shallow fry in oil. Serve snacks with drinks.

Shark Gravy

Cut the shark into pieces after cleaning, filleting and then marinate with turmeric, chilli powder and salt. Sauté onions, green chilli, ginger-garlic paste, chilli powder and tomato. Add coconut paste and salt and make a gravy. To this add the marinated and shallow fried shark. This Tamil Nadu recipe is really tasty.

Macha Tarkari

Clean both potato and rohu fish, cut and marinate with turmeric and salt. Shallow fry the fish and potato in mustard oil. To this oil add bay leaf, cinnamon, cardamom, cumin, mustard, fenugreek, fennel, nigella, sautéed onions, chopped tomatoes. Then add potato fries and fish cook with water. This is a good Odiya style fish gravy.

Kadagu Yerra

This is shrimp-yerra cooked in mustard-kadagu sauce. Clean and marinate shrimp with turmeric, salt and yoghurt. Sauté onions, add curry leaves, garlic cumin paste, chilli powder, tomato pieces, cooked potato cubes. Then add marinated shrimp, salt, coconut milk, mustard, fenugreek paste and vinegar and bring to boil. Serve this French-Pondicherry fusion curry with rice.

Fish Kofta Curry

Fillet the tilapia mix with spices like ginger, garlic, onion, mint, coriander, bread, salt, garam masala, grind, roll into a ball and deep fry. Then grind onion ginger, garlic into paste and fry in ghee add tomatoes and curd to it. Put the balls to this and boil for a while. Garnished with coriander it is a yummy Rajasthani delight.

These are a few of the fare that a gourmet in you would love to order at any restaurants you visit. Give it a try.

This is a guest post by Rohit Agarwal; a traveller who likes to record his travel experiences on his blog Trans India Travels. Photos provided from Pixabay by ShenXin.

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