Keralan fish curry is a comforting and flavourful dish that holds a special place in many Easter celebrations across Kerala, where families gather to enjoy comforting, home-cooked food. The curry is known for its vibrant colour and rich aroma, created by gently simmering fresh fish with bold spices, tangy tamarind, and creamy coconut milk. Cooked slowly, it allows every ingredient to release its full flavour, resulting in a dish that feels special and festive. This Keralan fish curry recipe uses simple ingredients like fresh fish, coconut milk, curry leaves, and spices such as turmeric, coriander, and chilli powder. The addition of tamarind gives it a mild tang, while coconut milk brings a smooth and rich texture. Aromatics like ginger, garlic, and green chillies enhance the flavour and make the curry warm and inviting. What makes this Keralan fish curry even more appealing is how well it fits into both festive and everyday cooking. The flavours deepen beautifully as the curry rests, making it taste even better after a few hours. Traditionally cooked in a clay pot, it develops an earthy taste that enhances its authenticity, but it can easily be prepared in a regular pan or pot as well. Serve it hot with steamed rice or soft appams, and it instantly brings a feeling of comfort to the table, making it perfect for Easter gatherings as well as for everyday meals.

Muri ghonto is a Bengali fish head curry that transforms what many cultures discard into a celebrated delicacy. The word derives from the Bengali ‘muro’ or ‘muri’ meaning head, while ‘ghonto’ refers to a mixture or mish-mash. Large freshwater fish heads from the region, typically rohu or katla, are fried, then braised with the fragrant gobindobhog rice, potatoes, and spices. There’s a Bangladeshi version which uses moong dal, while West Bengal preparations incorporate aromatic rice. The final dish is soft and mushy, infused with ghee and garam masala, creating an aroma that defines Bengali comfort food.

A mildly spiced fish stew made in coconut milk, fish moilee is a popular dish from Kerala, in South India. Usually served with appam or bread, it stands out for its spice composition, which relies on black pepper for the burst of flavour but skips the trademark chilli burst associated with many South Indian stews. Creamy, rich, and a favourite of locals and tourists alike, this recipe is a must-try for all seafood lovers.