Karimeen Pollichathu – Chefs marinate Kerala’s special pearl spot fish with spices, wrap it in a banana leaf, and cook it. The fish absorbs the spices and gives out an amazing aroma.
Kerala Fish Curry – Locals make this fish curry with tamarind, chilli powder, and curry leaves. It tastes wonderful with rice. The coconut masala changes depending on the region.
Chemmeen Curry – Chemmeen means prawns in Malayalam. Cooks prepare this curry with coconut, spices, and curry leaves to highlight the natural taste of prawns.
Crab Roast – Chefs cook crabs with onions, pepper, curry leaves, and strong spices.
Meen Moilee – People make this mild fish curry using coconut milk. They add turmeric, green chillies, and ginger for flavour.