Top 4 Keralite Seafood Dishes

Karimeen pollichathu is a dish of heavily seasoned cichlid fish that's been fried, enveloped in masala (a mixture of spices and fresh ingredients), and wrapped in banana leaves to make a packet and then shortly pan-fried or grilled. The dish comes from the Indian state Kerala, which is naturally so as the main ingredient, the green chromide (or pearl sport), a type of cichlid fish, is native to the region. The preparation starts with shortly marinating the fish in a paste of spices, such as turmeric, chili powder, pepper, salt, and lime juice, and then shallow-frying it on both sides in coconut oil. While the fish marinates and fries, masala is prepared with fresh ingredients and spices, most commonly tomatoes, onions, ginger, garlic, curry leaves, green chili peppers, turmeric, and vinegar. Karimeen pollichathu should be served hot, with sides like lime juice and onions, rice, or naan. Expand

Malabar fish curry or Kerala fish curry is a traditional dish originating from Malabar, Kerala. The curry is typically made with fish such as seer, sea bass, tilapia, or sardines. Other ingredients include onions, tomatoes, hot chili peppers, chili powder, curry leaves, coriander, turmeric, garlic, fenugreek, tamarind, oil, and coconut milk. The coconut milk gives the curry its rich creaminess, and it's flavored with deep and earthy Indian spices such as fried curry leaves and tamarind. The fish is added to the boiling curry sauce and it's simmered until the fish is fully cooked. Once done, this fish curry is usually served hot with a bowl of basmati rice or naan on the side.Expand

Nadan meen curry is a traditional fish curry typical of the Kerala region in India, "nadan" translating to rustic or traditional, and "meen" meaning fish in Malayalam, the local language. This curry is recognized for its robust flavors, attributed to the luscious combination of coconut milk and a variety of spices like fenugreek seeds, mustard seeds, and curry leaves, coupled with the tangy presence of tamarind or kokum. The fish, usually a type that's local and fresh, is simmered gently in this rich, aromatic gravy until it's cooked to perfection. Often, slices of green mango are added for an extra layer of tartness, complementing the spicy, creamy nature of the curry. Nadan meen curry is typically served with rice or a traditional flatbread, offering a heartwarming meal that reflects the coastal culinary heritage of Kerala.Expand

Nethili varuval is a traditional dish originating from the southern parts of the country, and it's especially popular in Kerala as an appetizer. The dish consists of marinated and fried anchovies and it's usually made with a combination of anchovies, rice flour, curry leaves, and oil. The anchovies are marinated in a paste consisting of shallots, ginger-garlic paste, chili powder, black pepper, turmeric, lemon juice, and salt. Before they're fried in oil, the anchovies are mixed with rice flour in order to become crispy. Once golden and fully cooked, the fried anchovies are often served with onion rings and lime wedges on the side.Expand