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When it comes to India's non-vegetarian status, mention of meat is preferred, but our country is no less in terms of seafood. Fish, prawns and other seafood occupy an important place in the cuisine of various states. Whether as an accompaniment to rice-bread or as an independent item—the presence of seafood in the world of Indian cuisine is quite diverse. This time that popularity won the international recognition (TasteAtlas' World's Top 100 Seafood Dishes).

Recently, 'TasteAtlas' featured two popular Indian fish dishes in the list of 100 iconic seafood dishes of the world. One of them was born in Kerala and the other in West Bengal. This term of Bengali's personal love is called 'Shrimp Malaikari', it is number 63 in the list. On the other hand, Kerala's popular 'Karimeen Pollichathu' is at number 94. How to make it at home? Let's know the simple recipe of both terms.

Prawns are required to make Malaikari

8-10 lobsters
1 cup of coconut milk
Turmeric, Salt, Cumin Powder, Chilli Powder, Sugar
4-5 tbsp mustard oil
1-2 tbsp ghee
2 bay leaves
Whole and powdered garam masala
Onion, tomato, ginger

Clean the prawns, apply turmeric-salt. Lightly fry the prawns in hot oil for 1-2 minutes. Then add bay leaves, cloves, cinnamon, cardamom and cumin seeds to the pan with oil and ghee. Grind well with onion, tomato and ginger paste. When the oil starts to separate, add turmeric, chilli powder, green chillies and cumin powder.

Now add coconut milk. After salt and sugar, boil water as needed. Let it boil for a while with the fried prawns. Turn off the gas and cover with a little ghee and powdered garam masala. Serve with hot rice.

How to make Karimeen Pollichathu?

In Kerala, Karimeen or pearl spot fish is usually used in cooking. But white pomfret, basa or tilapia fish can also be made.

4 carp fish
Half a cup of grated coconut
4 banana leaves
4 pieces of tamarind
8 dry chillies
Turmeric, salt, coriander powder
Ginger, garlic, green chillies, lime
10-12 curry leaves
4-5 tbsp mustard oil

Clean the fish and sear it on both sides to allow the spices to penetrate. Grind coconut, tamarind, dry chillies, turmeric, coriander, ginger, garlic and green chillies together to make a smooth paste. Add lemon juice, curry leaves and salt.

Apply the spice paste well on the fish. Spread a little oil on a banana leaf and wrap each fish well in it and tie it with a thread. Then keep it in the fridge for an hour.

Heat a little oil in a pan and fry the fish wrapped in banana leaves on medium heat for 3-4 minutes on both sides. Serve hot.

Make these two traditional Indian fish padas at home over the weekend.