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ANDAMAN & NICOBAR ISLANDS

Popular dishes of Andaman & Nicobar

Fish Curry

 Immerse your taste buds in the flavors of the sea with this delightful dish. Freshly caught fish dances in a rich coconut milk-based curry, infused with a medley of traditional spices. The aroma alone is enough to transport you to the serene shores of the Andaman and Nicobar Islands. The tender fish melts in your mouth, while the coconut adds a soothing touch. Every bite is a reminder of the ocean's bounty, leaving you with a sense of contentment that only comes from savoring nature's gifts.

Fish curry.webp

Ingredients :

  • Fresh fish fillets (any preferred fish) - 500g

  • Coconut milk - 1 cup

  • Onion - 1, finely chopped

  • Tomatoes - 2, chopped

  • Green chilies - 2, slit

  • Ginger-garlic paste - 1 tablespoon

  • Turmeric powder - 1/2 teaspoon

  • Red chili powder - 1 teaspoon

  • Coriander powder - 1 teaspoon

  • Cumin powder - 1/2 teaspoon

  • Mustard seeds - 1/2 teaspoon

  • Curry leaves - a few

  • Salt - to taste

  • Oil - 2 tablespoons

  • Fresh coriander leaves - for garnishing

Steps To Follow:

  1. Grind grated coconut, cumin seeds, and mustard seeds to a smooth paste using a little water.

  2. Heat coconut oil in a pan. Add minced garlic and ginger, and sauté until fragrant.

  3. Add chopped onions and green chillies. Sauté until the onions are translucent.

  4. Add turmeric powder, red chilli powder, and the coconut paste. Cook for a few minutes. Add the fish and coat it with the spices.

  5. Add water, enough to cover the fish. Bring to a boil, then reduce the heat and let it simmer until the fish is cooked

  6. Season with salt and garnish with curry leave.

  7. Serve the fish curry with steamed rice.

Coconut Prawn Curry

Indulge in a symphony of flavors as succulent prawns take a dip in a luscious coconut-based curry. The sweet creaminess of coconut milk envelopes the prawns, while spices dance in the background, creating a harmonious melody of taste. The curry's velvety texture complements the prawns' firmness, resulting in a dish that's both comforting and luxurious. Each bite is a celebration of the sea's bounty, leaving a lasting impression of the islands' culinary prowess.

Coconut Prawn Curry 1.jpg

Ingredients :

  • Fresh prawns - 500g, cleaned and deveined

  • Coconut milk - 1 cup

  • Onion - 1, finely chopped

  • Tomatoes - 2, chopped

  • Green chilies - 2, slit

  • Ginger-garlic paste - 1 tablespoon

  • Turmeric powder - 1/2 teaspoon

  • Red chili powder - 1 teaspoon

  • Coriander powder - 1 teaspoon

  • Mustard seeds - 1/2 teaspoon

  • Curry leaves - a few

  • Salt - to taste

  • Oil - 2 tablespoon

Steps To Follow:

  1. Grind grated coconut, cumin seeds, and mustard seeds to a smooth paste using a little water.

  2. Heat coconut oil in a pan. Add minced garlic and ginger, and sauté until fragrant.

  3. Add chopped onions and green chillies. Sauté until the onions are translucent.

  4. Add turmeric powder, red chilli powder, and the coconut paste. Cook for a few minutes.

  5. Add prawns and coat them with the spices.

  6. Add water, enough to create a desired gravy consistency. Bring to a boil, then reduce the heat and let it simmer until the prawns are cooked.

  7. Season with salt and garnish with curry leaves.

  8. Serve the coconut prawn curry with steamed rice.

Chilli Curry

Brace yourself for a fiery culinary adventure with this spicy masterpiece. Local chilies take center stage in a vibrant curry that blends the perfect balance of heat and flavor. Whether paired with seafood or vegetables, the bold personality of this dish will awaken your senses. Creamy coconut plays a harmonious role, tempering the spice and adding a tropical twist. Each spoonful packs a punch that lingers on your palate, leaving you craving more of Andaman and Nicobar's zestful cuisine.

chilli-curry.jpg

Ingredients :

  • Local green/red chilies - 10-12

  • Onion - 1, finely chopped

  • Tomatoes - 2, chopped

  • Coconut milk - 1/2 cup

  • Turmeric powder - 1/2 teaspoon

  • Red chili powder - 1 teaspoon

  • Cumin seeds - 1/2 teaspoon

  • Mustard seeds - 1/2 teaspoon

  • Curry leaves - a few

  • Salt - to taste

  • Oil - 2 tablespoons

Steps To Follow:

  1. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.

  2. Add chopped onions and sauté until they turn translucent.

  3. Add chopped tomatoes and cook until they become soft.

  4. Add turmeric powder and red chili powder. Mix well.

  5. Slit the green/red chilies and add them to the pan. Sauté for a minute.

  6. Pour in the coconut milk and let it simmer for a few minutes.

  7. Season with salt and garnish with curry leaves.

Bamboo Shoot Curry

 Embark on a gastronomic journey that explores the lesser-known treasures of the islands. Tender bamboo shoots, harvested from the lush forests, are lovingly cooked with an array of spices and fragrant coconut. The result is a dish that tantalizes with its unique texture and earthy taste. As you savor each spoonful, you can almost feel the islands' rich biodiversity come alive on your plate. It's a testament to the islands' commitment to preserving their natural heritage.

Bamboo-Shoot-Curry-Main-Pic.jpg

Ingredients :

  • Fresh bamboo shoots - 1 cup, cleaned and sliced

  • Coconut - 1/2 cup, grated

  • Onion - 1, finely chopped

  • Green chilies - 2, slit

  • Turmeric powder - 1/2 teaspoon

  • Red chili powder - 1/2 teaspoon

  • Coriander powder - 1 teaspoon

  • Mustard seeds - 1/2 teaspoon

  • Curry leaves - a few

  • Salt - to taste

  • Oil - 2 tablespoons

Steps To Follow:

  1. In a pot, boil the sliced bamboo shoots with water and a pinch of turmeric until they are tender. Drain and set aside.

  2. Heat oil in a pan and add mustard seeds. Let them splutter.

  3. Add chopped onions and sauté until they turn golden brown.

  4. Add green chilies and sauté for a minute.

  5. Add turmeric powder, red chili powder, and coriander powder. Mix well.

  6. Add the boiled bamboo shoots and sauté for a few minutes.

  7. Add grated coconut and mix well.

  8. Pour in a little water and let the curry simmer for a while.

  9. Season with salt and garnish with curry leaves.

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