Stimulate your taste buds with this curated list of fish items from across India

TripuraKolmi Shaakrsquoer with cured dried fishSourced from her paternal recipe archives the dish has become a favourite with her maternal Bengali side too It marries Kolmi Shaakrsquoer a water spinach vegetable and an Agartalastyle recipe from the royal tribes of Agartala in Tripura which includes spicy prawns and hidal a product of fermented fishSemanti Sinha Ray The Slow Fire Chef GoregaonCost Rs 1000 serves fourLog on to theslowfirechefKarnatakaGalmbyachi chutneyThis dried fish chutney has a coarse texture and is typically made in Mangalorean households in June and July The ingredients mdash grated coconut shredded dried fish tamarind juice oil red chillies byadgi jeera haldi onion and green chillies mdash are lightly roasted and coarsely ground Itrsquos paired with pez which is plain boiled red rice with the water retained and eaten with dalGracy Pinto home chef MulundLog on to pintsinterests GoaSamarachi kodiThe dish of dried prawns and dried mango seeds is said to draw its name from the circular wooden box containing eight small bowls to store spices called samardem A melange of spices is dry roasted and ground to a paste along with tamarind coconut and dried red chilliesFinally dried prawns along with fresh prawns and dried mango seeds are added to round up the flavours which lend a subdued tartness to the curry You can also use amsol dried mango or raw mango slicesAaron DrsquoSouza The Goan Poie MahimCost Rs 500 for 1000 ml serves three to fourLog on to thegoanpoie on InstagramMaharashtraFried masala bombil and green masala bombilMasala bombil and Green masala bombilThese sundried bombils are marinated in handground spicy chilli paste including bottle masala and mildly spicy green masala All you have to do is fry them in one tablespoon of oil and serve it with dal or a simple bhaji Veera Almeida The House of Jevayla Ye Store VasaiCost Rs 299 combo deal only for July 22 100 grams eachCall 9175191561KeralaUnakka meen ularthuDried sole fishIn this preparation of dried sole fish the most dominant flavour is chilli with pungent undertones of garlic and ginger and notes of caramelised shallots Itrsquos quite salty so it is eaten as a side dish in a small quantityChef Sara Jacob Nair Nair on Fire BandraLog on to naironfireindia for other homestyle Kerala fareCall 9324059522NagalandNgari chilli chutneyTypically made from fresh or dried king chilli this fiery hot chutney can also be made using fresh or dried green chilli Complete it with roasted tomatoes garlic salt and the key ingredient which is fermented dried pool barb called ngari It makes for a great side for your mealsChuba Jamir founder of cloud kitchen Naga Chukka Santacruz EastCost Rs 150Log on to naga_chukkaCall 9769818032AssamShidol chutneyShidol is dry fermented fish made into a tomato chutney This is a staple of the Sylheti Bengali cuisine from Silchar Cachar district of Assam You can prepare this at home using ingredients from The North East Store including a variety of fermented dried fishThe North East Store ShillongMeghalayaKtung Shira or small dry fish chutneyMade with small river fish an inch long at best a variety which is specifically kept for drying You can fry ktung shira in mustard oil to make a chutney or with more oil for a pickleThe North East Store ShillongCost Rs 179 for 150 grams Rs 399 for 250 grams fermented dried fishCall 9959733305Log on to thenortheaststorecomChuba Jamirrsquos Rosep AonRosep dry in Ao dialect Aon dish is a traditional recipe and the signature dish of the Ao tribe in Nagaland It is best served after it cools down so that the flavours of the vegetables fermented bamboo shoot and dry fish are pronouncedIngredientsgtgt 250 gms eggplant gtgt 250 gms karela gtgt 100 gms flat beans gtgt 100 gms French beans gtgt 100 gms bitter eggplant gtgt 150 gms Sichuan leaves or 1 tbs Sichuan pepper gtgt 100 gms colocasia stem or leaves gtgt 23 tbs bamboo shoot juice or 50 gms of fermented bamboo shoot gtgt 25 gms green chilli or to your preference gtgt 23 fermented dry fish pieces fermented eling fish or ngari gtgt SaltMethodRoast the Sichuan seeds and let it cool Roast the dry fish to enhance the aroma Pound the roasted Sichuan seeds add the dry fish and green chilli and pound roughly Cut and wash all the vegetables and transfer to a cooking pot To this mix add the pounded Sichuan pepper green chilli and dry fish Then add bamboo shoot juice or fermented bamboo shoot Add 1 tablespoon of salt or according to your taste Mix all the ingredients properly and add 2 cups of water Bring it to a boil and reduce the flame to medium heat While cooking this dish ensure you donrsquot cover the lid or stir Let all the water evaporate before the water dries up make sure to check if the salt content matches your preference Once completely dried up remove from the heat and let it cool down This dish tastes even better the next day after being kept in the fridge do not reheat It goes well with dal and rice