Fish and shellfish

Almost two-thirds of India is surrounded by sea and the fish found in these waters, such as mackerel, sardine, tuna and monkfish, form the basis of an amazing range of recipes. Among the shellfish, prawns and shrimp are the most popular, and mussels, crabs and lobsters are cooked in spicy coconut broth all along the southern coastal regions. Inland, the rivers and waterways teem with more than 400 species of freshwater fish, including tilapia and the much-prized rainbow trout.