Kerala's Karimeen Pollichathu and Tamil Nadu's Netholi 65 shine on TasteAtlas global top fish dishes list

South Indian seafood has earned stellar international recognition on TasteAtlas' latest list of the 100 best fish dishes in the world. Competing against legendary seafood traditions from Japan, Finland, Sweden, and Peru, iconic South Indian delicacies secured impressive positions. Kerala's celebrated Karimeen Pollichathu clinched 34th position, while Tamil Nadu's crunchy Netholi 65 ranked 57th, underscoring the rich gastronomic legacy of South India.

Kerala's pride: Karimeen Pollichathu
Securing the 34th spot with an outstanding rating of 4.2 out of 5, Kerala's signature dish Karimeen Pollichathu has put backwater culinary tradition firmly on the global map. The star of this delicacy is the green chromide, locally known as Karimeen or pearl spot, abundant in the backwaters of Kerala. As the official state fish of Kerala, it remains a cornerstone of house-boat tourism and regional food culture.

How Karimeen Pollichathu is prepared
The authentic preparation involves marinating the pearl spot fish in a subtle mixture of turmeric powder, red chilli powder, black pepper powder, lemon juice, and salt, followed by a light shallow fry in coconut oil. A rich spice paste is created separately using sautéed onions, tomatoes, ginger, garlic, green chillies, curry leaves, turmeric, and vinegar. The fried fish is generously smothered in this spice masala, wrapped neatly in a softened banana leaf, and pan-seared or grilled to perfection on a flat griddle.

Serving style and experience
The magic of Karimeen Pollichathu lies in unbinding the banana leaf, releasing an intoxicating burst of spiced steam and roasted banana leaf aroma. Served scalding hot alongside sliced fresh onions and lemon wedges, this dish pairs exceptionally well with appams, steamed rice, or flatbreads like naan.

Tamil Nadu's crunchy delight: Netholi 65
Claiming 57th spot on the global list is Tamil Nadu's popular appetiser, Netholi 65 (also known as Anchovy 65 or Kozhuva 65). This crispy small-fish dish is an absolute favourite among seafood enthusiasts across South India, renowned for its intense flavour and satisfying crackle.

Ingredients and preparation of Netholi 65
The dish features fresh anchovies marinated in a tangy, spiced batter crafted from yoghurt, lemon juice, red chilli powder, garam masala, black pepper powder, turmeric, and rice flour. The marinated anchovies are deep-fried in hot oil until intensely crisp. Typically served hot as an evening snack or starter accompanied by lemon wedges, Netholi 65 exemplifies the vibrant street and home food traditions of Tamil Nadu.

Global recognition for South Indian culinary heritage
For traditional South Indian recipes to earn spots on international lists dominated by European, Asian, and South American culinary titans is a monumental achievement. The international spotlight on Kerala's cold-pressed coconut oil, aromatic ginger-garlic-curry leaf masalas, and banana-leaf cooking methods delivers a fresh boost to regional food tourism. Simultaneously, the success of Netholi 65 highlights how simple ingredients, combined with masterly spice balance, can achieve world-class distinction.