Top 5 Southern Indian fish dishes that are full of flavours and tradition

Fish is an excellent source of calcium, especially varieties that are eaten with their soft, edible bones such as sardines, anchovies, and small freshwater fish. They not just provide highly absorbable calcium but also deliver vitamin D and omega-3 fatty acids, which support better calcium absorption and bone health. And when it comes to fish delicacies, every region has its own range of snacks and main course dishes. In a recent survey, Taste Atlas released “Top 5 Southern Indian Fish Dishes” list on January 15, 2026, in which 58 ratings were recorded, of which 42 were recognized by the system as legitimate. Take a look at them and give them a try.

It is a dish made with cichlid fish that's been fried, enveloped in masala and wrapped in banana leaves to make a packet and then shortly pan-fried or grilled. This dish of Kerala uses the green chromide (or pearl sport), a type of cichlid fish, which is marinated in a paste of spices, such as turmeric, chili powder, pepper, salt, and lime juice, and then shallow fried in coconut oil. The masala is made with tomatoes, onions, ginger, garlic, curry leaves, green chili peppers, turmeric, and vinegar and the dish is best served with lime juice and onions, rice, or naan.

Also known as Anchovy 65, this traditional dish consists of anchovies, which are fried and are marinated in a mix of yogurt, lemon juice, chili powder, garam masala, black pepper, turmeric, and rice flour. They are best served as a snack or appetizer.

Also known as Malabar Fish Curry, this dish is made with fish such as seer, sea bass, tilapia, or sardines and uses other ingredients like onions, tomatoes, hot chili peppers, chili powder, curry leaves, coriander, turmeric, garlic, fenugreek, tamarind, oil, and coconut milk. The coconut milk gives the curry its rich creaminess, and it's flavored with deep and earthy Indian spices such as fried curry leaves and tamarind. It is best served with steamed rice or naan.

This traditional fish curry is derived from two words, nadan, which means rustic or traditional and meen, which means fish in Malayalam. This curry uses a combination of coconut milk and a variety of spices like fenugreek seeds, mustard seeds, kokum, and curry leaves, and all these are cooked along with local dishes. In some places, people also add green mango slices to an extra layer of tartness and it is best served with steamed rice.

For this dish, you need anchovies, rice flour, curry leaves, shallots, ginger-garlic paste, chili powder, black pepper, turmeric, lemon juice, oil, and salt. This deep fried dish is best served with onion rings and lime wedges.

Images Courtesy: istock and Taste Atlas