Konkani Cusine and Recipes - Indian, Maharashtrian Cusine

Konkan being a coastal area, it has its own distinct way of cooking food. The Konkani cuisine uses Coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.

A lot of Masalas are used which have dry Red Chilies and other spices like coriander seeds, Peppercorns, Cumin, Cardamom, Ginger, Garlic etc. Some dishes also use Kokum, dried Kokam (Amsul), Tamarind, and Raw Mango (Kairi).

Konkani Cusine and Recipes - Indian, Maharashtrian Cusine

However not all of the Konkani Cusine is Hot and Spicy, The 'Konkanastha Brahmin' style of food is quiet bland yet very tasty and vegetarian too.

Mainly Fish dishes dominate the Konkani / Malvani cuisine. The fiery seafood curries may be a bit too spicy for some people but you will definitely like the taste. You would find a lot of similarity between the Konkani / Malvani cusine and Goan or Coastal South Indian Cusine.

As far as eating out goes, Most of the small towns have 'Khanavals' or small basic dining hotels instead of fancy restaurants. By and large, they are clean and you can be assured of a hearty meal at these places. But in most of the places you would get a choice of Reasonably priced Veg / Chicken / Mutton or Fish Thali (Curry, Dry Dish, Chapati / Bhakari and Rice) instead of separate dishes in their menu.

Don't forget to include Sol Kadhi before, during or after your meals, Sol Kadhi is a pink colored appetizer drink made from the kokam fruit and Coconut Milk. It's also good for your stomach after a Hot and Spicy Konkani / Malvani meal.

We are giving a few of the famous and tantalizing Konkani / Malvani Recipes for you to try out.


 

Malvani Fish Curry

Ingredients:
½ Kg. Pomfret (Paplet) / Halwa (kale paplet) / Surmai
(Kingfish) Fish cut into pieces
8-10 dry chilies
1 tsp turmeric
1 tsp. Coriander seeds

1 tsp. red chili powder
7-8 garlic flakes coarsely grounded
2 onions sliced finely
1 cup grated coconut
1 tsp. Malvani Fish Masala (Available at local grocery stores) or any other Fish masala ( You can use any mutton / chicken / garam masala as a last resort if fish masala is not available)
Salt to taste

Preparation:
1) Clean the Fish, Apply a little salt and turmeric and keep aside.
2) In three tbsp Oil fry Onion, Dry chilies, Turmeric and Coriander seeds till the Onions turn light brown.
3) Grind the grated coconut with above ingredients to a paste.
4) Apply the ground paste to the fish and keep aside to marinate for 15 min.
5) Fry the Garlic flakes in 5 tbsp oil, add red chili powder and Fish Masala.
6) Add the fish pieces with the marinade and add 2 cup water, simmer on low heat till the fish is cooked.
7) Serve with Chapatti and or Hot Rice.
 

 

Malvani Prawns Masala

Ingredients:
2 cups medium prawns, cleaned and de-veined
1 cup grated coconut
1 medium onion chopped
1/2 tsp Turmeric powder
4 cloves
2 green cardamom (Elaichi)

½ tsp cumin seeds (Jira)
1/4 tsp Black cumin seeds (Shahjira)
1 tsp coriander seeds
½ tsp Saunf
7-8 Black peppercorns
12 garlic flakes
1” Ginger
1 tsp. red chili powder
¼ cup tamarind juice (extract after adding warm water)
Salt to taste

Preparation:
1) Clean the Prawns, Apply a little salt and turmeric and keep aside.
2) Heat a little oil in the kadai and fry all the ingredients except Onion, Tamarind Juice
and salt till the coconut turns light brown.
3) Grind all the ingredients to a paste.
4) Heat a little oil in the kadai and fry Onion till it turns light brown.
5) Add the prawns and sauté for a min.
6) Add Masala paste and sauté; add Tamarind juice and 1 cup water
7) Cook for 3-4 min's or till the prawns are cooked
(You can add a little more water as per the thickness of the gravy required)
8) Serve with Chapatti and or Hot Rice.

 

 

Malvani Fish Fry

Ingredients:
2 medium Pomfret (Paplet) / Halwa (kale paplet) / 1 Surmai (Kingfish) Fish
cut into pieces
1 tsp. Malvani Fish Masala (Available at local grocery stores) or any other Fish masala
(You can use any mutton / chicken / garam masala as a last resort if fish masala
is not available)
1 tsp Turmeric powder
1 tsp. red chili powder
¼ cup tamarind juice (extract after adding warm water)

1 cup Rice flour mixed with 2-3 tsp of Rawa
Oil for frying

Preparation:
1) Clean the Fish, Apply a little salt and turmeric and keep aside.
2) Mix Fish Masala, Turmeric and Red Chili Powder.
3) Apply the mixture to the fish pieces and keep aside to marinate for 1 hour.
3) Take the Rice flour + Rawa in a big plate and coat all the fish pieces from all sides in this mixture.
4) Fry in oil till crisp
5) Serve hot

 

 

Bangda Fry (Fried Mackerels)

Ingredients:
5-6 medium size Bangda Fish (whole and cleaned with slits
on either side)
1/2 cup grated coconut
1 cup coriander leaves
6-7 green chilies
18 garlic flakes
1.5” Ginger

1 tsp Turmeric powder
1 tsp cup tamarind juice (extract after adding warm water) or tamarind sauce
1/2 cup Rice flour mixed with 1 tsp of Rawa

Preparation:
1) Clean the Fish, Apply a little salt and turmeric and keep aside.
2) Coarsely grind all the ingredients.
3) Apply the paste to all the fish and keep aside to marinate for 1 hour
4) Take the Rice flour + Rawa in a big plate and apply to all the fish pieces from all sides.
5) Fry in oil till crisp
6) Serve hot



 

Sukat Bombil Chatni (Dried Bombay Duck Fry)

Ingredients:
6-7 Sukat Bombil, cleaned and cut into small pieces
1 large onion chopped
1/4 cup chopped coriander leaves
1 tsp cup tamarind juice (extract after adding warm water)
or tamarind sauce
1/2 tsp Turmeric powder
1/2 tsp. red chili powder

 

6-7 green chilies
12 garlic flakes
Salt to taste

Preparation:
1) Fry the Bombil pieces with a little oil on medium heat for 5 min's and keep aside.
2) Fry the green chilies and garlic flakes in similar manner.
3) Coarsely grind the bombil pieces with garlic and chilies.
4) Fry the onion till light brown
5) Put rest of the ingredients and fry till done.


 

Kurli Masala (Crab Curry)

Ingredients:
4-5 Crabs
2 tsp. Malvani Fish Masala (Available at local grocery stores) or any other Fish masala
1 cup grated coconut
1 cup fine chopped onion
1 tsp Turmeric powder
1 tsp. red chili powder
2” Ginger

7-8 garlic flakes
2 tsp cup tamarind juice (extract after adding warm water) or tamarind sauce
Salt to taste

Preparation:
1) Clean the crabs and separate the claws and legs
2) Grind the small legs of all crabs to a paste and remove juice from them and keep aside
3) apply half Turmeric and salt to all crabs claws and bigger legs, steam them for 5 min's and keep aside.
4) Fry half the onion, ginger and garlic and grated coconut on very little oil, grind this to a paste.
5) In a Kadai Fry remaining onion on oil till light brown, add turmeric, Chili powder, fish masala, add the steamed crabs to this.
6) Add the paste to the Kadai, add water and salt as per requirement.
7) boil till the crabs are fully cooked.
8) Serve with Chapatti and or Hot Rice.

 

 

Sol Kadhi

Ingredients:
1 Coconut - Grated
Dried Kokam (Amsul) 7 -8
1 green chili chopped
1” garlic finely chopped
1 tsp chopped coriander leaves
Salt to taste

 

Method :
1) Soak 5-6 dry kokam in ½ cup warm water for 10 min's for making Kokum water.
2) Grind 2-3 kokam, grated coconut, garlic and green chilies to a paste adding water. Extract
Coconut milk from this paste, add 2 cup water and again extract milk from this paste, add 2cup water and again extract milk.
3) Add the kokam water to coconut milk and add salt to taste.
4) Refrigerate for 15 min's and Serve with chopped coriander leaves on top.
 

 

Ukdiche Modak - A Sweet Dish Delicacy

Ingredients:
2 cup shredded fresh coconut
1 cup Sugar or Jaggery
1 teaspoon roasted poppy seeds
1 cup rice flour
3-4 cardamoms (powdered)
1 cup water

1 teaspoon ghee
1/2 teaspoon oil
a pinch of salt.

Preparation:
1) For the filling, mix and cook coconut & Sugar / Jaggery together on a medium
flame. Stir continuously until they are mixed properly.
2) Add cardamom powder, roasted poppy seeds & 1 teaspoon rice flour to it. &
cook for some more time. Keep aside and allow it to cool.
4) Boil 1 cup of water. Add ghee, salt, oil & rice flour. Stir well & cover in between.
Remove from heat and keep aside
5) Take all the mixture in a flat plate to soft dough.
6) Divide this dough into small balls fitting into your palm.
7) Roll each ball into a small circle then while holding it in a hand make a small
bowl of it. Put some coconut filling into this bowl shaped dough.
8) Dip fingers your in the oil & bring the sides together to form a peak. Prepare
remaining modak's in similar manner.
9) Spread a damp cotton cloth onto a flat round bowl and arrange all the modak's
onto it. Place the sifter in a steamer with lid and Steam for about 15 to 20 min's.
10) Serve with pouring ghee on tops.
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Konkani Cusine and Recipes - Indian, Maharashtrian Cusine, Malvani Fish Curry, Fish Fry, Malvani Prawns Masala, Crab Curry, Bangda Fry, Sukat Bombil, Sol Kadhi, Ukdiche Modak Recipes