Top 4 Western Indian Seafood Dishes

Ambot tik is a traditional fish curry originating from Goa. Ambot means sour, and tik means spicy, so this curry should always be sour-and-spicy. The dish is usually made with saltwater fish, onions, kokum petals, oil, salt, and a masala paste consisting of Kashmiri chillis, ginger, garlic, onions, tomatoes, cloves, cinnamon, peppercorns, cumin, coriander, turmeric, and tamarind. The hot peppers and tamarind are soaked in water, and then ground and mixed with the other ingredients in a masala paste. The onions and the masala are sautéed in oil, and the fish is cut into pieces and added to the pot, along with water. The curry is simmered over medium heat for about ten minutes, and the heat is then switched off. Kokum petals are added to the curry, the pot is covered with a lid, and the dish is then served after a few minutes.Expand

Tandoori pomfret is a traditional dish prepared with pomfret, a fish that’s popular in India’s coastal regions such as Maharashtra, Goa, and Chennai. The pomfret is washed, the inner organs are removed, and it’s then marinated in a combination of lemon juice, ginger-garlic paste, and salt. After a few minutes of marinating, it’s mixed with red chili paste, garam masala spices, dahi, and turmeric. The fish is then cooked in a tandoor oven, and it’s usually served as an appetizer with green chutneys, lemon wedges, and onion slices. For the best experience, add a few butter garlic naan flatbreads on the side.Expand

Prawn Koliwada is a popular appetizer and street food consisting of deep-fried shrimp, which have been rubbed in spiced and battered. The dish is said to originate in Sion, a part of Mumbai, and was created by Hukamchand Singh Julka, who served it in his restaurant Hazara, which is still in operation today. The preparation is simple; prawns are first coated in a mixture of spices such as ginger and garlic paste, red chili powder, turmeric, garam masala, cumin, and lemon juice, to name a few. Then, the prawns are dipped in a batter of besan (gram flour), yogurt, red chili powder, yogurt, and salt, and finally, fried. Before serving, the fried prawns can be sprinkled with chopped curry leaves and/or chaat masala. Expand