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Mumbai's Greatest Seafood Hits

Clams, squid, prawns, lobsters, crabs, and fish, rubbed with a spicy red masala or spiked with a green masala or simmered in a thick fragrant coconut gravy: this is what you'll find emanating from kitchens along the Konkan coast of India, stretching from Mumbai to Mangalore to Goa. If you love seafood, help make your Mumbai trip memorable by sampling the best of Konkan seafood cuisine.

Here's a list of what to look for on menus:

Prawn gassi: small prawns simmered in a thick, tangy, spicy red coconut gravy

Prawn curry: thinner than a gassi, also red, with kokum (a sour berry)

Masala prawns: prawns marinated in garlic and spices and then panfried

Teesri masala: tiny clams cooked in a dry coconut masala

Bombay duck bombil: this Mumbai specialty has nothing to do with duck: Bombay duck is actually a type of fish—in this dish it's batter-fried with semolina, and is light and flaky; in all honesty, it's not for everybody

Surmai, pomfret, and rawas: these three famous, fleshy fish of the region are either marinated and fried, baked in a tandoor, or cooked into a curry

Masala crab: crab cooked in thick, almost dry, green or red masala

Neer dosa: a light crumpled soft-rice dosa meant especially for eating with seafood

Kori roti: a dry, crumbly rice roti

Appam: a Kerala-style steamed kind of dosa available in some Konkan joints

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