Indian Seafood in Amsterdam: Coastal Flavours to Try at Dinner

Indian seafood is much broader than one curry or one coastal region. Across India, seafood can be cooked with coconut, curry leaves, mustard seeds, chilli, tamarind, ginger and other ingredients that change considerably from one coastline to another.

At Miri Mary in De Pijp, seafood appears as part of a wider regional Indian sharing menu rather than as a separate seafood menu.

If you are looking for Indian seafood in Amsterdam, two current dinner dishes give a useful introduction: Kerala Style Prawns Sukkha and Kerala Style Moillee.

Start With Kerala Style Prawns Sukkha

The Prawn Canapés are one of the smaller seafood plates on the current Miri Mary menu.

The prawns are tempered with curry leaves and red chilli and served on crisp cassava chips. On the menu, the regional reference is Kerala Style Prawns Sukkha.

What makes the dish useful at the beginning of dinner is the contrast. The prawns bring spice and richness, while the cassava gives each bite a crisp texture rather than turning it into a heavy first plate.

For a table trying several dishes, this is the kind of seafood plate that can sit comfortably alongside vegetable, tandoor or meat dishes without dominating the rest of the meal.

Moilee Marinière Takes a Different Approach

The second seafood dish is Moilee Marinière, listed on the menu as Kerala Style Moillee.

Here, mussels are served in a creamy coconut and Chardonnay moilee with ginger, turmeric, curry leaves, mustard seeds and tomato.

It is a very different seafood experience from the prawns. Instead of a crisp, small bite, this dish is softer, saucier and more aromatic.

That difference is useful when ordering for the table because the two dishes do not feel like repetitions of each other.

Why Coconut Works With Seafood

Coconut is common in several coastal Indian cuisines because it can carry spices while still allowing the character of seafood to remain noticeable.

In a moilee-style preparation, coconut gives the sauce body while ingredients such as ginger, turmeric, curry leaves and mustard seeds create aroma and contrast.

The result is different from the richer tomato-and-butter gravies many diners associate first with Indian restaurant food.

Curry Leaves Bring Aroma, Not Just Heat

Both of Miri Mary's current Kerala-inspired seafood dishes use curry leaves, but that does not mean they taste the same.

Curry leaves contribute a distinctive aromatic character. In the prawns they work alongside red chilli, while in the moilee they sit within a coconut-based sauce with ginger, turmeric and mustard seed.

This is one reason it is more useful to think about Indian seafood through ingredients and cooking methods rather than simply asking whether a dish is "spicy."

How to Build a Seafood Sharing Dinner

You do not need to order only seafood for the meal to have a coastal direction. At Miri Mary, the dinner menu is designed around sharing, so seafood can be one part of a broader table.

A simple approach is to start with the prawns, add the Moilee Marinière if the table wants a second seafood dish, then balance those flavours with something vegetable-led or slower and richer.

For example, Smoked Black Lentils can add depth, while a vegetable plate can bring a different texture to the table. Rice or bread can then be added depending on what the group has ordered.

The aim is contrast rather than ordering every seafood item simply because they belong to the same category.

What to Drink With Indian Seafood

Seafood dishes with chilli, coconut and aromatic spices usually benefit from drinks that bring freshness rather than additional heaviness.

Miri Mary's current drinks list includes cocktails and alcohol-free options, so the table can choose citrus, ginger, fruit or other refreshing flavours depending on the dishes being shared.

See the current drinks menu for the latest selection.

A Note About Shellfish and Allergies

Both current seafood dishes contain shellfish and are marked SF on the menu.

They are also currently marked gluten-free, but anyone with an allergy or strict dietary requirement should still tell the restaurant team directly. Cross-contamination can be possible in a working kitchen.

Always check the live menu before visiting because dishes, ingredients and allergen information can change.

Seafood Is One Part of the Miri Mary Menu

Miri Mary does not present itself as a seafood restaurant or a Kerala restaurant.

The dinner menu moves across several regional Indian references, including coastal dishes, tandoor cooking, slow-cooked classics and vegetarian plates.

That means the seafood is best understood as part of a wider Indian sharing dinner in Amsterdam, rather than as a separate menu category.

Frequently Asked Questions

Does Miri Mary serve Indian seafood in Amsterdam?

Yes. The current dinner menu includes Kerala Style Prawns Sukkha and Kerala Style Moillee with mussels. Seafood is part of the wider regional Indian menu rather than a dedicated seafood menu.

What Indian seafood dish should I try first?

If you want a smaller, crisp plate, the Kerala Style Prawns Sukkha are a natural starting point. If you prefer something saucier and coconut-led, the Moilee Marinière offers a very different style.

Are the seafood dishes gluten-free?

Both current seafood dishes are marked gluten-free on the menu, but they contain shellfish. Guests with allergies or strict dietary requirements should always speak with the restaurant team before ordering.

Continue Exploring

• Current Miri Mary Menu — see the seafood dishes and the rest of the sharing menu.
• Dinner at Miri Mary — plan a sharing-style evening in De Pijp.
• Kerala Flavours in Amsterdam — learn more specifically about the Kerala influence behind these dishes.