Seafood Recipes
For those who enjoy seafood, Kochi, also referred to as the Queen of the Arabian Sea, is an absolute delight. Kerala’s seafood cuisine is full of strong flavours, fragrant spices, and traditional cooking methods because of its rich coastal heritage and easy access to fresh different fishes.
Meen Pollichatu
Meen Pollichathu is a classic Keralan fish dish in which the fish is marinated, wrapped in banana leaves, then cooked to perfection on a pan or grill. Karimeen (Pearl Spot fish) is frequently used to make it, while other types like pomfret or kingfish can also be used. It is particularly well-liked in Kerala’s coastal areas.
The main characteristics of meen pollichathu are as follows:
- Banana leaf wrapping, which imparts a smokey flavour and improves the scent.
- Rich Masala: A mixture of Keralan spices, onions, tomatoes, ginger, and garlic are used to make it.
- Slow cooking preserves all the flavours by first shallow-frying the fish, then coating it with masala, wrapping it in a banana leaf, and cooking it again.
- Tamarind or Kudampuli (Malabar Tamarind): Gives the food a distinct taste.
Karimeen Fry
A popular fried fish dish in the Keralan style, Karimeen Fry is created with Karimeen (Pearl Spot fish), a speciality of Keralan cooking. After marinating in a tasty mixture of spices, lemon juice, and curry leaves, the fish is either deep-fried or shallow-fried until it is crispy on the outside and still juicy on the inside.
The fish is marinated and fried to perfection to get the crispy exterior and juicy interior that are hallmarks of Karimeen Fry.
The traditional spices of Kerala include ginger-garlic paste, pepper, turmeric, chilli powder, and a touch of garam masala.
Frying with coconut oil offers a touch of the shore and enhances the original flavour.
Accompanied by Lemon and Onions: Usually topped with a squeeze of lemon, onions, and fried curry leaves.
Prawns Curry
Coconut milk and aromatic spices are used to make the rich and flavourful Prawns Curry, a Kerala-style shrimp curry. The coastal region of Kerala, which is renowned for its seafood specialities, is where it first appeared. This curry is creamy and moderately spicy, with the ideal ratio of coconut sweetness, tang, and heat.
Why Is Prawn Curry Unique?
The curry gets its smooth, creamy texture from the coconut milk base.
Tamarind, or kudampuli, balances the richness by adding a tart twist.
Traditional Kerala Spices: A mixture of turmeric, coriander, red chilli powder, and garam masala adds flavour.
Irumban Puli Itta Chala Curry
A distinctive and traditional Kerala-style sardine curry, Irumban Puli Itta Chala Curry is prepared with Irumban Puli (Bilimbi or Bimbli) rather than the more common Kudampuli (Malabar tamarind).
Why Is This Curry Unique?
Irumban Puli enhances the dish’s natural sourness without dominating it, giving it a tangy and refreshing flavour.
The bilimbi itself has just the proper amount of tang, so there is no need for kudampuli or tamarind.
Flavourful but Light: The curry’s gravy is a tad thinner than that of fish curries made with coconut.
Ideal for Rice and Kappa: Kerala’s basic dishes go well with the harmony of tang and spice.
If you enjoy classic fish curries with a naturally tangy edge, you must try this dish.