Indian seafood has earned international recognition, with two popular regional dishes featuring in TasteAtlas’ list of the world’s top 100 seafood dishes. Bengali favourite Chingri Malai Curry ranked 63rd, while Kerala’s traditional Karimeen Pollichathu secured the 94th position.
Chingri Malai Curry is a rich Bengali preparation made with large prawns, coconut milk and aromatic spices. To prepare it at home, clean 8–10 prawns and coat them with salt and turmeric. Lightly fry them in mustard oil for a couple of minutes and keep aside.
Heat mustard oil and ghee in a pan and add bay leaves, cloves, cinnamon, cardamom and cumin. Add onion, tomato and ginger paste and cook until the mixture releases oil. Add turmeric, chilli and cumin powder, followed by coconut milk. Season with salt and a little sugar and allow the gravy to simmer. Add the fried prawns and cook briefly. Finish with ghee and garam masala and serve with hot rice.
Karimeen Pollichathu is traditionally prepared with pearl spot fish, although pomfret, basa or tilapia can also be used. Make cuts on both sides of four cleaned fish. Prepare a paste using grated coconut, tamarind, dried chillies, turmeric, coriander, ginger, garlic and green chillies. Add lemon juice, curry leaves and salt.
Coat the fish with the spice mixture and wrap each one in an oiled banana leaf. Refrigerate for about an hour. Heat mustard oil in a pan and cook the wrapped fish for three to four minutes on each side over medium heat.
These two regional classics showcase India’s rich seafood traditions and can be recreated at home for a special weekend meal.
