The Konkan coast boasts a variety of fish. The cooking techniques, primarily grilling and frying, are designed to highlight the fish’s natural flavor.
This method is often used for larger fish like Pomfret or Kingfish. The fish is marinated in a simple blend of spices like turmeric, red chili powder, and garlic. It’s then grilled over charcoal or a griddle until tender and smoky.
Smaller fish like sardines or mackerel are also fried. The fish is often coated in a spicy masala before being deep-fried to a golden crisp.
