Well-known for its unique taste, it’s a staple in Kerala’s cooking. A popular dish is karimeen fry, also known as karimeen pollichathu, which is made by marinating fish in spices and wrapping it in banana leaves before frying.
Widely consumed and a rich source of omega-3 fatty acids. It is often enjoyed fried or in spicy curries.
Freshwater fish called Kari is used in Kerala’s cuisine; it has a distinct flavour and is particularly popular in curries and other traditional dishes.
Avoli’s firm white flesh, which is frequently cooked in a variety of gravies, is loved for its mild and sweet flavour.
Aiyla is frequently used in curries and fries. It holds a special place in Kerala’s seafood cuisine.
A premium fish valued for its flavourful and meaty texture. This fish shines in a variety of classic Kerala cuisines, whether it is grilled, fried, or curry-cooked.
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