6 Best Seafood You Can Try in India

Hey fellow foodies! Do you enjoy the taste of fresh lobsters and prawns? And do you also enjoy travelling? Well, then you have come to the perfect blog that brings both your interests in one savoury platter. Come along as we unearth some of the best seafood in India along with beautiful destinations where you can enjoy them.

Do you know who the third largest exporter of fishes is across the world? Well, it is none other than your own country India. Known for both its freshwater fishes and seafood variety along with its rich wealth of spices, some of the best fish dishes known around the world find their origin in India Being blessed with an immensely large coastline that covers the country on the right from Gujarat in the west to West Bengal in the east, it is no wonder than India is home to more than thousand plus recorded varieties of sea fish in India.

# Fish Thali of Kharwa, Gujarat

If you think that Gujarat is all about the Khakras, Fafdaas and a wide range of other vegetarian dishes and snacks, then it is time to think about it again. Opening out to the Arabian Sea in the west, the state has direct access to a rich variety of seafood. While most of Gujarat has turned vegetarian in the recent era owing to the Jain influence, the coastal population of Parsis and a handful of other communities who live close by the sea in regions such as Kharwa has still held on to the ancient recipes of fish preparation.

Imagine a fresh sea fish marinated in local vinegar and tampered with red chillies and pickle spices that bring in the tangy and spicy Gujrati taste. Is your mouth watering already? Then you must try out the “Gharab Nu Aachar” on your next Gujarat trip. You can enjoy it with rice order it along with the regular Gujarati thali. In place of ordering from a posh restaurant, we recommend trying out the local dhabas as they are best known for preserving the authentic taste of the dish.

# The Kankada Jhal (Crab Dish) of Orissa

Another place that distinguishes itself with its awesome culinary skills and a rich variety of tastes is the state of Orissa. In fact, in the ancient time, the royal families and zamindars of the Eastern part insisted on having an Oriya cook in their kitchen. One very popular seafood available in abundance in Orissa is the crabs from the Bay of Bengal.

The Orissa kitchen has weaved its own these crabs in the form of the authentic dish known as the Kankada Jhal (Crab Curry). The crabs have meticulously cleaned any possible a chance of grit coming to your plate is removed. The crabs are then masterfully dressed in a wide variety of spices and slow-cooked to preserve the fresh taste. Enjoy it with rice or roti as per your liking and you’re sure to beckon back to Orissa by its unforgettable rich taste.

# The Konkani Delight- Ambot Tik

Perhaps there is only a handful of other dishes that you can enjoy as much while sitting by the serene beaches of Goa. A speciality of the north and the southern parts of the state, Ambot Tik translates as sour and spicy. True to its name, each bite of this dish starts a firework of flavours in your mouth. Well if you are imaging it to be a sea fish curry, here is a twist again as it is made out of either out of fresh squid or shark, fished straight out of the Arabian sea. Coconut vinegar, tamarind and Goan sea salt give the dish an authentic edge, making it distinct from any other squid dish you may come across anywhere else. In some of the local shacks, the dish is often pattered in coconut shells, making it a fun sight for food photographers.

# The Portuguese styled Recheiado, Goa

When you are in Goa, you definitely cannot miss out the Portuguese influence that still permeates the state. This influence has found its way even into the gastronomy of the state and one of the most popular seafood dishes of Goa, the Recheiado is a direct import from the Portuguese culture. Recheiado is not any specific fish type. Rather it refers to a special kind of condiment prepared by grinding several regional whole spices together. This rich paste is then stuffed into the whole fish, usually pomfrets. The strong hint of spices, especially coconut, is preserved by cooking the fish in low flame. The dish is best complimented by a tumbler of cool beer and the sight of the crashing waves before you.

# Patra ni Macchi of Maharashtra

When the Parsees of the Zoroastrian community travelled to India years ago, they brought along with the knowledge of the rich taste and flavours of Iran that still linger today in the famous Iranian cafes of Maharashtra. However, some improvisations did take place, taking into view the new conditions of the country in which they had landed. One such fusion dish is the Patra ni Macchi.

While back in Iran this dish would be made with the low salinity fishes of the landlocked Caspian Sea, today it is made out of the catches from the Arabian Sea. The fish is first laced with chutney before being packed into banana leaves for a steaming process. The right balance of hot and sweet, you ought not to miss this out on your next Mumbai trip.

# The Kane of Karnataka

Taking the best out of its neighbouring states such as Andhra, Tamil Nadu, Maharashtra and Kerala, the cuisine of Karnataka has earned a unique place for itself among the foodie community. While vegetarian dishes rule in some parts of the state, places such as Mangalore is known for its variety of seafood.

One dish that is slightly more loved among this variety is the Kane Rava Fry. Usually made with the long and slender Lady fishes, the dish may appear to be a simple fry, but it is not so. The fish is first marinated in red chillies before being dipped in semolina. The semolina gives it a crisp coating on the outside while maintaining the tenderness of the fish in the inside. You can eat it as a snack or a side during meals.