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BY SHERYL DIXIT

While India is blessed with many unique forms of cuisine, it is renowned for the plethora of seafood that graces our tables. Thanks to a vast coastline that flanks two sides of the country and its numerous rivers and lakes teeming with marine life, seafood features in the cuisine of nearly every state. Lovers of seafood can explore curries from the exotic north to the mysterious east, conservative west and traditional south, from the comfort of their kitchens.

Barring a couple, all these recipes take an effort to prepare, but the effort is well worth it. So try these varied fish flavours from India, and journey on a trip of culinary discovery.

Amritsari fish

A delicious accompaniment to warm one up on cold days, this traditional Punjabi dish has now gone global

600 gms king fish (surmai) fillets

1 tbsp chilli powder

1 tsp carom seeds (ajwain)

2 tbsp ginger paste

2 tbsp garlic paste

1 tbsp lemon juice

1 cup gram flour (besan)

1 egg

Salt to taste

Oil for frying

1 tsp chaat masala

2 lemons, cut into wedges

Wash the fillets and gently place in a mixing bowl. Add red chilli powder, salt, carom seeds, ginger paste, garlic paste, lemon juice, gram flour and mix well. Set aside. Heat oil in a kadhai for deep frying. Break an egg into the fish mixture and mix. Place the fillets, one at a time into the hot oil and deep fry till almost done. Drain and place on an absorbent paper. Deep fry again just before serving, till golden and crisp. Drain and place on an absorbent paper. Serve hot, sprinkled with chaat masala and lemon wedges.

Goan Prawn Balchao

Although this recipe takes a while to prepare, its final result can be pickled and enjoyed for months.

½ kg headless prawns, deveined, shelled and cleaned

4 tomatoes, finely chopped

2 green chillies, chopped

8 curry leaves

4 medium onions, finely chopped

4 tbsp oil

Sugar, salt and vinegar to taste

For the paste

1 tbsp ginger-garlic paste

2 dry red chillies

1 tbsp vinegar

½ tsp turmeric powder

2 tsp cumin seeds

1 tbsp mustard seeds

1 tsp black peppercorns

Take a pinch of turmeric powder with some salt and rub into the cleaned prawns. Leave aside for five minutes. Next, wash the prawns well and drain. Grind together the ingredients for the paste into a fine mixture and keep aside. Next, heat oil in a large kadhai or frying pan and add in the curry leaves. Add finely chopped onions and fry on medium heat until the onions are soft and light brown. Add chopped tomatoes and saute till the oil separates from the mix. Now add the prawns and paste and fry briefly. Stir occasionally. Add the green chillies, sugar, salt and vinegar to taste. Mix well. Cover and simmer on low flame for about ten minutes, until prawns are well-cooked. Cool and serve as an accompaniment to a main meal or simply spread on a slice of bread and enjoy.

Note: To preserve for longer, add more vinegar; to add a touch of sweetness, add sugar. Add salt based on your taste.

Parsi Patra Ni Machchi

My personal favourite, and a dish served at traditional Parsi weddings. This dish is delicious as it is baked/steamed and wrapped in a banana leaf to preserve the flavours. A must-try for foodies!

6 thick white fish fillets

1 fresh coconut finely grated (approx. 3 cups)

3 green chillies

1 small bunch fresh coriander leaves, roots and stems removed

1 small bunch mint, stems removed

2-inch piece ginger

3 garlic cloves

½ tsp cumin powder

¼ tsp turmeric powder

4 tbsp lemon/lime juice

Salt to taste

1 large banana leaf, central spine removed, cut into six equal pieces

1 tbsp cooking oil

Place fish steaks in a large, flat tray and drizzle with lemon/lime juice and salt, coating fully with this marinade. Keep aside for 20 minutes. Grind together the coconut, green chillies, coriander and mint leaves, garlic and ginger, cumin and turmeric powders to a smooth paste, adding salt to taste. Add very little water, if required, just enough to achieve a chutneylike consistency. Liberally coat each piece of fish with this mixture, and keep aside. Take a banana leaf and lightly smear oil on the smooth side. Place a piece of fish in the centre of the leaf and wrap over to form a neat parcel. Tie lightly with cotton string or twine. Cook in a steamer for 15-20 minutes. Serve hot unwrapped but with the string removed, as a fish parcel.

Note: Instead of steaming, the fish can be baked in a hot oven for 20-30 minutes until fully cooked

Chettinad Fish Curry

Typical of south India, this delicious curry is a traditional treat, specially when accompanied by hot rice and a great selection of papads.

½ kg fish, cut into medium sized pieces

2 tsp red chilli powder

3 tbsp coriander seeds

1 tsp fennel seeds (saunf)

1 tbsp poppy seeds (khus khus)

For the seasoning

½ tsp mustard

½ tsp black gram (urad dal)

¼ tsp fenugreek seeds

½ tsp fennel (saunf)

6-8 curry leaves

1 small onion, chopped

6 garlic flakes, chopped

1 cup tomato, chopped

Tamarind extract to taste

Salt to taste.

Wash the fish slices and keep aside. Grind together red chillies, coriander seeds, fennel and poppy seeds. In a kadhai, heat oil and temper with mustard seeds, black gram dal, saunf, fenugreek seeds and curry leaves. Add garlic and onion and fry till onions are light brown. Add ground masala and fry well. Next, add tomato and tamarind extract and let the curry simmer for a few minutes. Add fish and salt, cover and cook till done. Serve hot with white rice.