Ngadalshme

Ngadalshme is a traditional dish originating from the coastal regions of Kerala, India, particularly associated with the fishing communities of the Malabar region. The name "ngadalshme" is derived from the Malayalam words "ngada" (meaning "fish") and "alshme" (meaning "curry"), indicating its primary ingredients and preparation style. This dish is a staple in many households along the Kerala coast, often prepared with locally caught fish and aromatic spices.

The preparation of ngadalshme typically involves marinating fresh fish in a mixture of spices, including turmeric, red chili powder, coriander, and sometimes coconut. The fish is then cooked in a spiced coconut-based gravy, which may also include ingredients like garlic, ginger, and curry leaves. The dish is known for its rich, flavorful, and slightly tangy taste, balancing the natural oiliness of the fish with the aromatic spices.

Ngadalshme is commonly served with steamed rice, appams (rice pancakes), or other Kerala staples like idiyappam (rice noodles). It is often enjoyed as a part of a festive meal or as a daily lunch or dinner. The dish reflects the coastal culinary traditions of Kerala, where seafood plays a central role in the local diet.

While ngadalshme is most strongly linked to Kerala, variations of this dish can be found in other coastal regions of South India, where similar fish curries are prepared using local spices and ingredients. Its simplicity and versatility make it a beloved dish among both locals and visitors to the region.