One region is the fish curry made using

 One of the most
popular delicacies from this region is the fish curry made using ‘Lady fish’,
which locally is known as ‘Kane fish curry’. It is made with a masala that has
a base of red chilis and onion flavored with garlic, coriander, and cumin, then
this masala is blended with a generous helping of freshly grated coconut, and
is of course cooked in coconut oil. Another Mangalorean fish curry called ‘Meen
Gassi’, a common fish curry is made in this region with the distinct Byadgi chilies.
(Vinodh S., 2016) Generally, curries are accompanied with Steamed Rice or
various other forms of rice that these crafty rice lovers have created. Rice
preparations like Akki roti, Neeru dosa, Kori rotti, and the exquisite Moode, a
preparation of cylindrical rice rolls that are steamed in jackfruit leaves are
famous here. The locals consume the unpolished rice, also known as red rice, which
is known to be healthier. (K.K. Gautam, 2015)

 Fish fry, a famous
fish preparation across the coasts of India, are a delicacy here too,
especially the ones coated in ‘Rawa’ which is the Indian term for semolina. Rawa
fry in this part of the country is preferred with Bangude or Mackerel, that is
marinated and then coated in the semolina, this is shallow fried in coconut oil
and eaten hot out of the wok with a squeeze of lemon. (Vinodh S.,2007) Yetti Ajadina
also known as Prawn Sukka is a dry prawn dish made with the Mangalorean twist
of curry leaves, fenugreek, coconut, and tamarind that makes this dish a
favorite for many. (Naiga P.S., 2016) Other than these Pulimunchi, Jenji Gassi,
Bolanjir Gassi, etc. are the famous seafood dishes. (Samuel D., 2016)

Being a primarily agrarian state, there is a huge
variety vegetables and cereals produced in this state. Jarige fruit, a souring
agent, is used specifically in this cuisine. It is commonly found dehydrated
and is said to be a healthier alternative to tamarind. (Phadnis R., 2013) Other
than that, the ingredients used extensively in this cuisine are carrom seeds,
byadgi chilies, mustard seeds, coconut, curry leaves, tamarind, kokam, raw
mango, raw jackfruit, bamboo shoots, raw banana and more. One distinct feature of
this cuisine is that they use palm jaggery, a healthy alternative to sugar, in
their desserts like Kai Holige, Kadle Bele Payasa, Mangalore buns, etc. This
Tuluva cuisine can safely be called healthy, for using fresh ingredients cooked
in as little fat as possible. (U.B. Rajalakshmi, 2014)