Seafood Of India

Welcome to India's first Exclusive Seafood Portal

Welcome to India's first Exclusive Seafood Portal

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A Culinary Journey Through India’s Coastal Cuisines: A Symphony of Flavors and the Artistry of Seafood


The coastal regions of India, spanning over 7,500 kilometers, offer an extraordinary culinary treasure trove – a diverse, rich, and vibrant tapestry of seafood delights. From the tropical waters of the Arabian Sea to the Bay of Bengal’s fertile fishing grounds and the pristine Indian Ocean, these coastal areas are a testament to the immense marine biodiversity that thrives in these waters. This culinary exploration embarks on a journey through the coastal cuisines of India, where the flavors, traditions, and techniques are as varied as the landscapes they grace.

1. Kerala: The Land of Spices and Seafood

Meen moilee from Kerala

Kerala, often referred to as “God’s Own Country,” is a paradise for seafood enthusiasts. The state’s cuisine is characterized by its liberal use of spices and coconut, creating a harmonious blend of flavors. Meen moilee, a mild and fragrant fish curry made with coconut milk, is a quintessential Kerala dish. Another local favorite is Karimeen Pollichathu, which features pearl spot fish marinated with a spice mix, wrapped in banana leaves, and grilled to perfection. The artistry in Kerala’s seafood cuisine lies in its delicate balance of spices, ensuring that the flavors of the seafood shine through.

2. Goa: A Portuguese Influence by the Sea

Goan fish curry

Goan cuisine is a delightful fusion of Indian and Portuguese influences, thanks to its colonial history. The result is a unique blend of flavors that perfectly complements the abundance of seafood along its coast. Goan fish curry, known for its bold and tangy flavors, is a highlight. This curry combines ingredients like coconut, tamarind, and a medley of spices, creating a mouthwatering experience. Another beloved Goan dish is the spicy and sour recheado masala, often used to marinate and grill fish. The art of Goan seafood cuisine lies in its ability to juxtapose different culinary traditions while preserving the essence of the local marine bounty.

3. West Bengal: Hilsa and Beyond

Shorshe ilish from West Bengal

In the eastern state of West Bengal, the focus is on the prized hilsa fish. This silver-colored fish is known for its rich, oily texture and unique taste. Various preparations, such as shorshe ilish (hilsa in mustard sauce) and ilish bhapa (steamed hilsa), emphasize the deliciousness of this local favorite. West Bengal’s seafood cuisine artistry is in its ability to elevate hilsa, along with other seafood, through the use of mustard, green chilies, and spices, resulting in a symphony of flavors.

4. Mangalore: A Blend of Flavors and Cultures

Mangalorean fish curry

The coastal city of Mangalore in Karnataka is a melting pot of cultures and flavors. Seafood dishes in Mangalore are known for their versatility and ability to accommodate both fiery spices and coconut-based gravies. One standout dish is the Mangalorean fish curry, made with a blend of red chilies, tamarind, and coconut. Neer dosa, a delicate, rice-based crepe, is often served with these flavorful seafood curries. The artistry of Bangalore’s seafood cuisine lies in its ability to harmonise an array of cultural influences and ingredients into mouthwatering, well-balanced dishes.

5. Maharashtra: From Konkan to Mumbai

Seafood bhel puri from Mumbai

The coastal state of Maharashtra offers a wide variety of seafood dishes, from the Konkan region to the bustling metropolis of Mumbai. Konkani cuisine is renowned for its fish preparations, such as bombil fry (fried Bombay duck) and crab xec xec, a spicy crab curry. As we move to Mumbai, street food like seafood bhel puri, a mixture of puffed rice, spices, and fresh seafood, is a beloved treat. The artistry in Maharashtra’s seafood cuisine is the ability to bring diverse flavors and preparations together, reflecting the state’s vibrant culinary landscape.

6. Tamil Nadu: A Spicy Affair by the Sea

Chettinad fish curry from Tamil Nadu

Tamil Nadu’s coastal cuisine is synonymous with spiciness and an array of seafood delights. Chettinad fish curry is a standout, with its fiery blend of spices, tamarind, and coconut milk. Meen kuzhambu, another spicy fish curry, is a household favorite, boasting a rich gravy filled with aromatic spices. The artistry of Tamil Nadu’s seafood cuisine lies in its mastery of spices, creating a fiery and unforgettable experience for those who savor its dishes.

7. Odisha: A Seafood Paradise

Macha ghanta from Odisha

The coastal state of Odisha offers a seafood paradise, with dishes like macha ghanta, a wholesome seafood curry, and khai, a preparation of small prawns cooked in a mustard sauce. The artistry in Odisha’s seafood cuisine is its reverence for simple, yet flavorful ingredients, letting the natural flavors of the seafood shine through.

8. Andhra Pradesh: Spices and Tangy Tamarind

Andhra fish curry from Andhra Pradesh

Andhra Pradesh, known for its fiery cuisine, presents a seafood spread that is rich in spices and tangy flavors. Andhra fish curry, with its distinctive combination of red chilies, tamarind, and aromatic spices, is a hallmark dish. Another delicacy is the chepala pulusu, a tangy and spicy fish stew. The artistry in Andhra Pradesh’s seafood cuisine is the ability to pack a punch with spices and tamarind while still maintaining a balance that highlights the freshness of the seafood.


Indian coastal cuisines are a testament to the country’s remarkable diversity, both in terms of the marine life it hosts and the culinary traditions that have evolved over centuries. Whether you’re savoring the mild and coconut-infused flavors of Kerala or the fiery spices of Andhra Pradesh, each coastal region has a unique story to tell through its seafood dishes. These dishes are more than just meals; they are a reflection of the cultural and geographical diversity that makes India’s coastline a treasure trove of culinary delights. A journey through India’s coastal cuisines is a journey through a symphony of flavors and an exploration of the artistry of balancing spices, coconut, and the natural bounty of the sea.

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