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Home / Lifestyle / Food / Photos / IN PHOTOS: 5 seafoods to feast on during monsoon in Mumbai

IN PHOTOS: 5 seafoods to feast on during monsoon in Mumbai

Updated On: 03 August, 2024 09:46 AM IST | Ainie Rizvi

Do you miss eating fish during the monsoons? Here’s our curated list of dishes from across India that use preserved fish, through drying and curing techniques, to tide you through the season

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Do you miss eating fish during the monsoons? Here’s our curated list of dishes from across India that use preserved fish, through drying and curing techniques, to tide you through the season

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Do you miss eating fish during the monsoons? Here’s our curated list of dishes from across India that use preserved fish, through drying and curing techniques, to tide you through the season

TripuraKolmi Shaak’er with cured dried fishSourced from her paternal recipe archives, the dish has become a favourite with her maternal Bengali side, too. It marries Kolmi Shaak’er, a water spinach vegetable, and an Agartala-style recipe from the royal tribes of Agartala in Tripura which includes spicy prawns and hidal, a product of fermented fish.Semanti Sinha Ray, The Slow Fire Chef, GoregaonCost: Rs 1,000 (serves four)Log on to: theslowfirechef

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TripuraKolmi Shaak’er with cured dried fishSourced from her paternal recipe archives, the dish has become a favourite with her maternal Bengali side, too. It marries Kolmi Shaak’er, a water spinach vegetable, and an Agartala-style recipe from the royal tribes of Agartala in Tripura which includes spicy prawns and hidal, a product of fermented fish.Semanti Sinha Ray, The Slow Fire Chef, GoregaonCost: Rs 1,000 (serves four)Log on to: theslowfirechef

Karnataka Galmbyachi chutneyThis dried fish chutney has a coarse texture and is typically made in Mangalorean households in June and July. The ingredients — grated coconut, shredded dried fish, tamarind juice, oil, red chillies (byadgi), jeera, haldi, onion and green chillies — are lightly roasted and coarsely ground. It’s paired with pez, which is plain boiled red rice with the water retained, and eaten with dal.Gracy Pinto, home chef, MulundLog on to: @pintsinterests  

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Karnataka Galmbyachi chutneyThis dried fish chutney has a coarse texture and is typically made in Mangalorean households in June and July. The ingredients — grated coconut, shredded dried fish, tamarind juice, oil, red chillies (byadgi), jeera, haldi, onion and green chillies — are lightly roasted and coarsely ground. It’s paired with pez, which is plain boiled red rice with the water retained, and eaten with dal.Gracy Pinto, home chef, MulundLog on to: @pintsinterests  

GoaSamarachi kodiFinally, dried prawns along with fresh prawns and dried mango seeds are added to round up the flavours which lend a subdued tartness to the curry. You can also use amsol, dried mango or raw mango slices. Aaron D’Souza, The Goan Poie, MahimCost: Rs 500 for 1000 ml (serves three to four)Log on to: @thegoanpoie on Instagram

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GoaSamarachi kodiFinally, dried prawns along with fresh prawns and dried mango seeds are added to round up the flavours which lend a subdued tartness to the curry. You can also use amsol, dried mango or raw mango slices. Aaron D’Souza, The Goan Poie, MahimCost: Rs 500 for 1000 ml (serves three to four)Log on to: @thegoanpoie on Instagram

MaharashtraFried masala bombil and green masala bombilThese sundried bombils are marinated in hand-ground spicy chilli paste including bottle masala, and mildly  spicy green masala. All you have to do is fry them in one tablespoon of oil and serve it with dal or a simple bhaji. Veera Almeida, The House of Jevayla Ye Store, Vasai.Cost: Rs 299 combo deal only for July 22 (100 grams each) Call: 9175191561

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MaharashtraFried masala bombil and green masala bombilThese sundried bombils are marinated in hand-ground spicy chilli paste including bottle masala, and mildly  spicy green masala. All you have to do is fry them in one tablespoon of oil and serve it with dal or a simple bhaji. Veera Almeida, The House of Jevayla Ye Store, Vasai.Cost: Rs 299 combo deal only for July 22 (100 grams each) Call: 9175191561

NagalandNgari chilli chutneyTypically made from fresh or dried king chilli, this fiery hot chutney can also be made using fresh or dried green chilli. Complete it with roasted tomatoes, garlic, salt, and the key ingredient, which is fermented dried pool barb called ngari. It makes for a great side for your meals.Chuba Jamir, founder of cloud kitchen Naga Chukka, Santacruz EastCost: Rs 150Log on to: @naga_chukkaCall: 9769818032

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NagalandNgari chilli chutneyTypically made from fresh or dried king chilli, this fiery hot chutney can also be made using fresh or dried green chilli. Complete it with roasted tomatoes, garlic, salt, and the key ingredient, which is fermented dried pool barb called ngari. It makes for a great side for your meals.Chuba Jamir, founder of cloud kitchen Naga Chukka, Santacruz EastCost: Rs 150Log on to: @naga_chukkaCall: 9769818032

KeralaUnakka meen ularthuIn this preparation of dried sole fish, the most dominant flavour is chilli, with pungent undertones of garlic and ginger and notes of caramelised shallots. It’s quite salty, so it is eaten as a side dish, in a small quantity.Chef Sara Jacob Nair, Nair on Fire, BandraLog on to: @naironfireindia (for other homestyle Kerala fare)Call: 9324059522

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KeralaUnakka meen ularthuIn this preparation of dried sole fish, the most dominant flavour is chilli, with pungent undertones of garlic and ginger and notes of caramelised shallots. It’s quite salty, so it is eaten as a side dish, in a small quantity.Chef Sara Jacob Nair, Nair on Fire, BandraLog on to: @naironfireindia (for other homestyle Kerala fare)Call: 9324059522

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