South Indian cooking generates a lot of deep flavors with use of strong spices and long cooking times, which is different from tropical cooking that I’m used to eating from North and South America as well as the Caribbean. 
A fish masala served with lemon coconut rice and a rice paratha. 
The fish was a white snapper. It was simmered in young coconut, kokam, mustard seeds, curry leaves, garlic, onions, and red chili powder. Truly delicious. 
At Fort Kochi, Kerala, India High-res

South Indian cooking generates a lot of deep flavors with use of strong spices and long cooking times, which is different from tropical cooking that I’m used to eating from North and South America as well as the Caribbean. 

A fish masala served with lemon coconut rice and a rice paratha. 

The fish was a white snapper. It was simmered in young coconut, kokam, mustard seeds, curry leaves, garlic, onions, and red chili powder. Truly delicious. 

At Fort Kochi, Kerala, India

Fried bombil with a rawa batter served with a coconut coriander chutney
Bombil is a fish apparently endemic to the seas surrounding Mumbai — it is also found in South China Sea. They’re tiny fish and have bones. But the bones melt in your mouth — no problem. The slightly gelatinous and fatty aspect of the texture and the richness of the taste is reminiscent of the Mediterranean turbot but this fish is so much creamier. You could spread it on bread like butter! It’s also referred to as Bombay duck. 
Rawa is cream of wheat or semolina. Southern Indian food as well as Mumbai fries see a lot of rawa on them for extra crunchiness. 
Bombil makes it to the top of my India list for sure!  High-res

Fried bombil with a rawa batter served with a coconut coriander chutney

Bombil is a fish apparently endemic to the seas surrounding Mumbai — it is also found in South China Sea. They’re tiny fish and have bones. But the bones melt in your mouth — no problem. The slightly gelatinous and fatty aspect of the texture and the richness of the taste is reminiscent of the Mediterranean turbot but this fish is so much creamier. You could spread it on bread like butter! It’s also referred to as Bombay duck. 

Rawa is cream of wheat or semolina. Southern Indian food as well as Mumbai fries see a lot of rawa on them for extra crunchiness. 

Bombil makes it to the top of my India list for sure!