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Fish & Seafood
The waters of the Arabian Sea, the Indian Ocean, and the Bay of Bengal surrounding India provide an impressive abundance of delicious fish and seafood, so it is hardly surprising that fish is served daily in the south and west of the country.
The country also has a large network of rivers, lakes, and streams teeming with fish and seafood that can be prepared quickly and easily. Indian cooks are used to preparing the catch of the day, which looks the tastiest and freshest. Pomfret (sea bream), a white-fleshed saltwater fish, and shrimp are particularly popular. The dishes are so flexible that it is very easy to adapt traditional recipes to fish species that are more common in the Western world.
Fish and seafood go well with all kinds of spices, whether in a fragrant mixture with coconut milk, yogurt, or lime juice, or in a sizzling hot chili-onion-tomato sauce. Bengal, my father's home state, is famous for its fish recipes and the use of spicy mustard oil for cooking.
Fish is prepared in many different ways. The flavors, cooking techniques, and local preparations are as varied as the population. The fish can be fried, deep-fried, or grilled. It is served whole, as a fillet, or in strips (often coated with turmeric or other spices). It can also be steamed with mixed vegetables or beans, fried, made into aromatic curry, cooked on a skewer, pickled, and even served cold.
Seafood dishes are just as varied and delicious, whether prepared as a spicy curry of tiger prawns or Goan-style mussels in delicate coconut sauce.
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