The Coastal Cuisine Journey: Seafood Delights in India

India has a substantial coastline along the Arabian Sea and the Indian Ocean, offering some of the most diverse and lip-smacking seafood. In this article, I share my journey across various coastal regions in India, exploring the rich culinary heritage and discovering delectable seafood delicacies unique to each place.

I started my coastal cuisine journey in Kerala, hailed as God's Own Country. Situated along the Malabar Coast with breathtaking backwaters, Kerala has a seafood paradise. Cochin is a great place to sample famous seafood preparations like Meen Moilee, Meen Pollichathu, and Meen Varuthathu. Meen Moilee is a coconut milk-based curry made with kingfish or seer fish. The tender chunks of fish in the rich, creamy gravy are divine. Meen Pollichathu involves wrapping a piece of fish marinated in spices in a banana leaf and steaming it to retain maximum flavor and moisture. It falls off the bone when eaten. Meen Varuthathu fried fish pieces and finely chopped onions in coconut oil until crispy. These authentic Kerala specialties are best enjoyed with rice, parotta, or appam.

Continuing southwards, Tamil Nadu’s coastal cities of Chennai, Puducherry, and Karaikal are next on my itinerary. Chennai is known for its variety of stellar seafood like crab, shrimp, and pomfret in both traditional and contemporary preparations. Particularly enjoyed Sankat Indian Cuisine's Solai Meen Curry - wild prawns simmered in a coconut and tamarind gravy infused with native spices. Earlier that day, I indulged in pomfret and clams cooked in an irresistible thick gravy at Agara Hotel in Chennai’s bustling Parry's Corner. Venturing further down to Puducherry, I sought solace in laidback beachside cafes, sampling fresh fish and lobster preparations served with rice, vermicelli, or appams in addition to Pondicherry's famous pancakes. Karaikal, situated on the banks of the glistening Arasalar River, offered excellent crabs, mussels, and prawns best enjoyed with toddy.

My journey then took me north to the state of Goa along its beautiful coast with idyllic beaches. Goa has a strong Portuguese influence evident in its cuisine. Some signature Goan Catholic dishes I savored included Vindaloo and Xacuti made with Kingfish, Pomfret, or Surmai simmered in a tangy coconut-based spicy gravy. Bebinca, a multi-layered coconut pudding, is a must-try Goan dessert after a heavy seafood meal. Every trip to Goa is complete with tasting Solkadhi, a refreshing drink made from coconut milk, rice paste, and kokum. The fresh seafood, such as lobster, crab, and prawns in beach shacks and cafes along Candolim, Calangute, and Baga beaches, were simply out of this world.

I ventured north to Mumbai, India's bustling commercial capital, along the Arabian coast. Seafood plays a massive role in Mumbai's local cuisine, especially in coastal areas like Mahim, Bandra, Vasai, and Alibag. Some iconic Mumbai preparations I recommend trying to include Malwani style fish curries with coconut and tamarind from hotels like Shiv Sagar in Mahim, Bombil Fry prepared from dried Bombay Duck, and Pawada cooked prawns swimming in thick tomato and onion gravy. Summers are best when Bombil (bomba) fishing season is at its peak. Crab Xacuti and Sol Kadhi are specialty seafood dishes from the Malvan region. No visit to Mumbai is complete without tasting the street food delicacies like Tisryachi Vada Pav available near Gateway of India. Bombil fritters enjoyed with Sol Kadhi towards evening at Juhu Chowpatty.

My coastal journey then took me further up the Konkan coastline of Maharashtra to the scenic town of Ratnagiri, famed for its Alphonso mangoes and delicious seafood. Some unique preparations I discovered in Ratnagiri included Sansare curry, made from pomfret steeped overnight in onion, coconut, and tamarind gravy, and Tisryachi Pulav, prepared with layers of bombil, rice, and coconut. Ratnagiri is also the best place to experience fresh Malvani-style crab curry, prawn bachao, and surmai fry. The beaches here have an isolated vibe similar to parts of Goa, making it a treat for the soul. The nearby village of Ganeshgule is popular for its famous Ganpati temple and seafood restaurants on the shore, serving steaming hot pots of crabs, fish, and prawn preparations.

Finally arrived in Gujarat, visiting its bustling ports in Porbandar and Veraval, located along the northern shores of the Arabian Sea. In Porbandar, I relished Koli-style preparations like Surmai nu Shaak, pomfret cooked with fenugreek leaves and coconut, and Sol Kadhi prepared with red pomfret. Moving to Veraval in Saurashtra, known for its large fishing harbor, dishes like Bombil Fry, Surmai ni Bhajiya and Solkadhi made my way. These signature Gujarati preparations used locally available spices like cloves, cinnamon, cardamom, and coconut, which blended beautifully with seafood.

My coastal journey across India's diverse coastline was a gastronomic delight. I discovered an eclectic range of seafood delicacies unique to each region, influenced by local customs, ingredients, and cooking styles. While renowned for its culinary diversity, Indian coastal cuisines are often underrated globally for their vibrant flavors stemming from the oceans. I hope through this experience, I've been able to offer a flavorful glimpse of some authentic and lesser-known regional Indian seafood dishes worth trying on anyone's food adventure to India. Bon Appétit!