Spice, Sea, and Soul: Coastal India’s Best Savoury Dishes

Hailing from the Konkan coast, Bombil Fry is a Maharashtrian delicacy that turns the humble Bombay duck (a soft-fleshed fish) into a crispy, golden delight. Coated in a spiced semolina or rice flour crust and fried to perfection, this dish has its roots in Mumbai’s fishing communities. Once a staple among Koli fisherfolk, today it graces everything from street-side stalls to upscale seafood restaurants, embodying the deep-seated love for coastal flavours.

Prep time: 25 mins
Cooking time: 15 mins
Servings: approx 2 to 3

Ingredients:

• 4-5 Bombil (Bombay Duck) fish
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 tablespoon rice flour
• Salt to taste 
• Lemon juice 
• Oil for frying 
• Fresh coriander leaves for garnishing

Method:

1. Gently wash and clean the fish. Be careful as the fish is very delicate.
2. Remove the head and tail, and carefully scrape the skin off. Pat dry with a paper towel to remove excess moisture.
3. In a bowl, mix ginger-garlic paste, turmeric powder, red chilli powder, and salt with some lemon juice to make a paste. Rub this marinade on the Bombil, making sure it coats the fish evenly. Let the fish marinate for at least 15-20 minutes.
4. After marinating, lightly coat the fish with rice flour. This gives the Bombil fry its crispy texture when fried.
5. Heat oil in a frying pan on medium heat.
6. Once the oil is hot, carefully place the fish into the pan and fry for about 2-3 minutes on each side, until golden brown and crispy. Don’t overcrowd the pan, fry in batches if necessary.
7. Remove the fried Bombil from the oil and place it on a paper towel to drain excess oil. Garnish with fresh coriander leaves and a squeeze of lemon juice. Enjoy your crispy, flavorful Bombil Fry with some onion rings and green chutney on the side.

2. Eral Pulusu: Andhra Pradesh’s Tangy Prawn Curry

Eral Pulusu is a traditional South Indian dish, specifically from Andhra Pradesh and Telangana, made with prawns in a spicy, tangy tamarind gravy. The dish is rich in flavour with a combination of spices, and it’s usually served with rice or roti.

Prep time: 25 mins
Cooking time: 25 mins
Servings: approx 2 to 3

Ingredients:

For the prawn marinade: 

• 250g prawns (peeled and deveined)
• 1/2 teaspoon turmeric powder 
• 1/2 teaspoon red chilli powder 
• Salt to taste 
• 1 teaspoon lemon juice

For the gravy:

• 2 tablespoons oil (preferably sesame oil or any cooking oil) 
• 1 onion, finely chopped 
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chillies 
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder 
• 1 teaspoon coriander powder 
• 1 teaspoon cumin powder 
• 1 teaspoon mustard seeds 
• 1-2 dried red chillies
• 1 sprig of curry leaves 
• 1/2 cup tamarind pulp 
• 1/2 cup water
• Salt to taste
• Fresh coriander leaves for garnish

Method:

Marinate the prawn:

1. In a bowl, mix the prawn with turmeric powder, red chilli powder, salt, and lemon juice.
2. Set it aside for about 15-20 minutes to marinate.

Prepare the gravy:

1. Heat oil in a pan or pressure cooker over medium heat. Add mustard seeds and dried red chillies. Once they splutter, add curry leaves. Add chopped onions and sauté until they turn golden brown.
2. Add ginger-garlic paste and sauté for another 2 minutes until fragrant. Add the chopped tomatoes and cook until they turn soft and mushy.
3. Now add turmeric powder, red chilli powder, coriander powder, and cumin powder. Stir well, and cook the spices for a minute or two until the oil starts to separate from the masala.
4. Add tamarind pulp to the pan and stir well.
5. Add water and salt to taste, and bring the mixture to a boil. Let it simmer for 5-10 minutes to allow the flavours to blend.
6. Add the marinated prawn to the gravy and mix gently. Cook for about 5-7 minutes until the prawns turn pink and are fully cooked (be careful not to overcook the prawns, as they can become tough). Adjust the consistency of the gravy by adding more water if necessary.
7. Garnish with fresh coriander leaves.  Serve hot with steamed rice or roti.

3. Shukto: Bengal’s Bittersweet Vegetable Medley

A dish steeped in Bengali tradition, Shukto is an elegant, mildly bitter-sweet vegetable stew that serves as the perfect start to an elaborate meal. Made with a mix of seasonal vegetables like bitter gourd and other vegetables like potatoes, eggplant, and drumsticks, it is enriched with a subtle poppy seed or mustard paste. Originating in old Bengali households, this dish balances flavours with finesse, embodying Bengal’s unique approach to food—where even bitterness is celebrated.

Prep time: 20 mins
Cooking time: 30 mins
Servings: approx 4 to 5

Ingredients:

• 1 medium bitter gourd (karela), sliced thinly 
• 1 small potato, cubed
• 1 small eggplant, cubed
• 1 drumstick (moringa), cut into pieces
• 1/2 cup green beans, chopped
• 1/2 cup pointed gourd (parwal)
• 1 tablespoon mustard oil
• 1/2 teaspoon nigella seeds (kalonji)
• 1/2 teaspoon fenugreek seeds (methi)
• 1-2 dried red chillies
• 1 bay leaf
• 1 tablespoon grated ginger
• 1/2 teaspoon turmeric powder
• 1 teaspoon sugar
• Salt to taste
• 1/2 teaspoon garam masala
• 1/2 teaspoon ghee
• 1/2 cup milk (or coconut milk for variation)
• 1 tablespoon poppy seeds
• 1 tablespoon mustard paste
• 2 cups water or vegetable stock

Method:

1. Start by slicing the bitter gourd (karela) thinly. Sprinkle salt on the slices and let them sit for 10-15 minutes to release the bitterness. Afterwards, rinse them thoroughly to remove the bitterness. Peel and cube the potato, and eggplant, and cut the drumsticks into pieces.
2. Soak the poppy seeds in a little water for 10-15 minutes, then grind them into a smooth paste. Set it aside.
3. Heat mustard oil in a large pan or wok. Once hot, add the nigella seeds (kalonji), fenugreek seeds, dried red chillies, and bay leaf. Let them splutter for a few seconds. Add the grated ginger and sauté for a minute until fragrant. Add the cubed vegetables (bitter gourd, potato, eggplant, drumsticks, and green beans) to the pan. Stir well. Sprinkle in turmeric powder and salt to taste. Cook the vegetables for 5-7 minutes on medium heat.
4. Add water or vegetable stock to the pan, and let the vegetables cook for another 10-12 minutes, or until they are tender. Add the sugar and the poppy seed paste (if using), and stir to combine. Add milk (or coconut milk) and simmer for a few minutes. If you prefer a thicker gravy, you can add a bit more milk or stock to reach the desired consistency.
5. Once the vegetables are cooked and the flavours have melded together, check the seasoning and adjust the salt if needed. Sprinkle garam masala for extra flavour and finish off with a dollop of ghee
6. Serve hot with steamed rice or luchi (Bengali puri).

4. Malabar Matthi Curry: Kerala’s Signature Spiced Curry

5. Macha Besara: Odisha’s Mustard-Infused Fish Curry

A beloved dish from Odisha’s coastal heartland, Macha Besara is a fish curry that boasts a distinct mustard and yoghurt-based gravy, reflecting the region’s affinity for pungent and earthy flavours. The term besara refers to a mustard paste that is commonly used in Bengali/Odia, to add flavour to various dishes, especially fish. Often enjoyed with pakhala bhat (fermented rice), it’s a staple that connects generations of Odia families to their culinary roots.

Prep time: 25 mins
Cooking time: 55 mins
Servings: approx 2 to 3

Ingredients:

• 4-5 pieces of rohu fish
• 1 tablespoon mustard oil 
• 1 large onion, finely chopped 
• 2-3 green chillies, slit
• 1 tablespoon ginger-garlic paste
• 2 medium-sized tomatoes, chopped 
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder 
• 1 teaspoon coriander powder 
• 1/2 teaspoon cumin powder 
• Salt to taste 
• 2 tablespoons yellow mustard seeds
• 1 tablespoon white poppy seeds
• 1-2 green chillies
• Water (for grinding) 
• 1/2 teaspoon nigella seeds (kalonji)  
• 1-2 dried red chillies 
• 1 sprig of curry leaves 
• 2 tablespoons yoghurt, whisked 
• 1 tablespoon ghee 
• Fresh coriander leaves for garnishing 

Method:

1. Soak the mustard seeds and poppy seeds in warm water for about 10 minutes. Grind them with 1-2 green chillies into a smooth paste. You can add a little water while grinding to help it along.
2. Clean and cut the fish into pieces.  Rub the fish pieces with salt and turmeric powder. Let it marinate for about 10-15 minutes.
3. Heat mustard oil in a pan. Once the oil is hot, lightly fry the fish pieces until golden on both sides. Be careful not to overcook the fish, as it will cook further in the curry. Remove the fish from the oil and set it aside.
4. In the same pan, add a little more mustard oil if needed. Add nigella seeds, dried red chillies, and curry leaves. Let them splutter for a few seconds. Add chopped onions and green chillies. Sauté until the onions turn golden brown. Add ginger-garlic paste and cook for another 2-3 minutes. Add chopped tomatoes, turmeric powder, red chilli powder, coriander powder, and cumin powder. Cook until the tomatoes turn soft and the oil begins to separate from the masala.
5. Add the mustard paste (besari) to the pan and cook for another 2-3 minutes to release its flavour.  Add enough water to make the curry gravy (about 1-1.5 cups. Bring the curry to a boil and simmer for 5-7 minutes.
6. Gently add the fried fish pieces to the gravy. Let them cook for about 5-7 minutes, allowing the fish to absorb the flavours of the curry. For a creamier gravy, add whisked yoghurt and mix gently. You can also adjust the consistency with more water if needed.
7. Check the seasoning and adjust the salt to taste. For an extra rich finish, add a tablespoon of ghee to the curry and stir well. Garnish with fresh coriander leaves. Serve your Macho Besari hot with steamed rice or roti. Enjoy your Macho Besari, a flavourful Odia fish curry with the richness of mustard and the tang of yoghurt.