Fish sits at the heart of many Indian food traditions. Some regions treat it as a weekday essential, some reserve it for weekends, and some make it a centrepiece during festivals. What makes fish interesting is how dramatically it changes from coast to coast, river to river and home to home. Every family has a different way of cleaning it, spicing it and cooking it. When we look closely at these dishes, fish becomes a part of memory, geography and personal routine.
Bengali fish dishes
In Bengal, fish is more than an ingredient — it is part of identity.
Maacher jhol is a light curry made with potatoes, tomatoes and common spices. It suits daily meals and pairs well with steamed rice.
Shorshe ilish, known for its mustard base, sits on the festive table. The sharpness of mustard blends with the richness of hilsa, giving a balance people associate with celebration.
Another classic is rui kalia, a deeper gravy made for special occasions.
Even simple bhapa ilish — fish steamed with mustard and green chillies — shows how Bengal keeps flavours clean without too many steps.
Kerala fish preparations
Kerala’s coastline shapes its dishes. Meen curry uses tamarind or kokum, coconut, curry leaves and mild spice. This curry sits with rice or kappa (tapioca). Fish fry, coated in chilli, turmeric and a touch of pepper, appears in homes and small eateries. The crisp outer layer and soft inside make it a regular meal companion. Another favourite variety is meen pollichathu, where fish is marinated, wrapped in banana leaf and slow-cooked. The leaf gives the dish a distinct aroma.
Goan fish dishes
Goa adds its own rhythm through ingredients like kokum, vinegar and coconut.Goan fish curry blends spice and tang, giving a steady flavour that works with steamed rice.
Recheado fish uses a red chilli-based paste that fills the fish before frying it. This dish carries a familiar punch for people who grew up along the coast.
Another favourite, fish cafreal, uses a green marinade with herbs and pepper, creating a dish that pairs well with bread or rice.
Andhra and Telangana styles
In Andhra and Telangana, fish dishes lean towards heat.
Chepala pulusu, a tangy and boldly spiced curry, pairs with rice. The balance between tamarind and red chilli gives it a steady character.
Some homes prepare fish fry with chilli powder, garlic and a touch of lemon.
The dishes carry the signature Andhra spice profile but remain simple enough for everyday meals.
North Indian fish dishes
In North India, fish appears more often in winters.
Amritsari fish, coated in gram flour and basic masala, is fried till crisp. It appears in markets, weddings and home gatherings.
Many homes prepare fish curry using tomatoes, onions and whole spices. It suits roti and rice and fits into weekend cooking.
In Kashmir, gaad is prepared during festivals, often cooked with radish or lotus stem. The flavour comes from mustard oil and mild spices.
East Indian and Odia varieties
In Odisha, machha besara uses mustard paste, giving it a flavour profile related to Bengal but with its own balance.
Dalma with fish appears in some homes where fish pieces are added to a lentil-vegetable mix.
Odisha’s river belt also gives rise to simple fried preparations served with pakhala or steamed rice.
Street-style and modern fish dishes
Urban kitchens have created their own favourites.
Tawa fish, common in North Indian markets, uses a thick marinade and slow tawa cooking.
In cities, grilled fish, lemon butter fish and pan-seared fillets have found space in menus, giving a lighter option for people who prefer modern styles.
Ordering fish dishes online
You can open Zomato, search for fish curry, fish fry, fish thali, Goan fish curry, meen pollichathu or Amritsari fish, browse menus, check ratings and choose the dish that fits your appetite for the day.
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