Showing posts with label konkani. Show all posts
Showing posts with label konkani. Show all posts

It is difficult to live in Hyderabad with Konkani tastes :) . I have had fish 2-3 times in a week for most of my life but we do not get good fresh sea water fish easily in Hyderabad.

WhiteBait is one fish which is slightly easily available. Apparently this fish flows from the sea to the river and hence probably it is available here...or maybe it is just transported from the coasts. So I deep fried WhiteBait (Belanji in Konkani, also called Bolanjeer ) for lunch today. 

This is one fish which can be eaten with its bones. Since its a small fish we deep fry it and the bones add to crunchiness to the fritters.

Deep Fried Fish (Konkani Style)

Here is my Konkani simple fish fry recipe

250 gms of white bait,cut, scaled and cleaned
Pinch of turmeric, 
1 tsp red chilli powder 
1 tsp ginger garlic paste
Salt to taste
Oil - 500 ml
Rava - Semolina - 100 gms

1. Clean the fish. Remove the head, the tail and the scales. 


2. Marinate it with salt, turmeric, red chilli powder and ginger garlic paste and keep aside for 15-30 mins. 


3. Heat oil in a vessel for deep frying on medium heat till it is very hot (almost smoking).

4. Roll the fish in Rava (Suji, Semolina) and rice flour (in 3:1 proportion) and deep fry on medium flame. Fry in batches of 10 fish at a time. Fry on both sides till the Fish is golden frown and crispy. Since this fish is very small it cooks easily.

This recipe can be used to fry almost any fish but since it  needs a lot of oil, I prefer the Tawa fry Fish. WhiteBait is too small and hence this is the preferred way to cook it. 

Note: Reposting this today with a clearer picture 
This dish is like the western concept of Sunday Roast for my family. We grew up eating this tasty chicken curry prepared with all the traditional Konkani spices on most Sundays, accompanied by Sol Kadi and Fish Fry . Though chicken is not part of our staple diet, somehow this curry is prepared in this same way in most Konkani households. I always wonder how and when this dish entered into our traditional recipes.
This dish has a very strong aroma and I somehow associate the aroma of this dish with Sunday afternoons :)

Here is my mom's recipe perfected over the years. This dish has all the ingredients that go well with chicken and I have never gone wrong with this one. 

Traditional Konkani chicken curry

  • Chicken - 1 kg
  • 4 medium Sized Onions - finely chopped
  • Tomato  - 2 finely chopped
  • Coriander leaves -1 bunch
  • Ginger-garlic paste 2 tea spn
  • Sun flower Oil 
  • Ghee
  • Salt

Brown Masala
  • Pepper 7-8
  • Cloves 4
  • Cinnamon  - 2 inch
  • Shahi jeera - 1 tsp
  • Coriander seeds - 1 tsp
  • Cardamom (Elaichi) - 1
  • Red chillies (Bedgi)- 7-8
  • Poppy Seeds(Khus Khus) 1 tsp
  • Fennel seeds (Saunf)- 1 tsp
  • Coconut  - 1 cup
  • 4-5 cloves of garlic
  • pinch of haldi
  • Tamarind - lemon sized ball

For the Green Paste
  • 1 cup of coriander leaves with stalk
  • handful of mint leaves
  • 2-3 green chillies
  • 1 inch ginger piece
  • 5-6 cloves of garlic

  1. Make a fine paste by grinding together roughly chopped ingredients listed under for the green paste.
  2. Take a pan and dry roast all the ingredients under Red Masala except the tamarind. Take care not to burn the spices. When the spices leave out a good aroma, cool it and then grind it to fine paste with tamarind and water. Keep this red masala aside.
  3. Clean and Marinate 1 kg chicken with green paste and salt for atleast an hour before cooking
  4. Take a pressure cooker and add 1 tsp sunflower oil and 1 tsp to it. When the oil is hot, add the finely chopped onions and saute it till brown.
  5. Add 2 finely chopped tomatoes and saute it till mushy.
  6. Add the marinated chicken to the cooker and mix well.Add 1/2 cup of water and pressure cook it for 1 whistle and then simmer on low for another 10 mins. Be careful here to not overcook the chicken. If you are unsure about using a pressure cooker, you can just cover and cook it till the chicken is almost (80%) cooked.
  7. Now add the brown masala to the chicken and cook it for good boil. You can add some dried Sol for additional color and sourness.
  8. Cook it for 10 more mins on a slow flame.Adjust the salt and water according to taste.
  9. Garnish with coriander leaves and serve with Pav (Bread) or Chapatis
Recipe for Prawns Sukke - an Indian, Konkani prawns dry spicy side dish with generous helping of coconut
Anything tastes good with a generous helping of grated coconut :)
Here is one really good side dish with authentic Konkani flavors - one of my favorites.

Prawns Sukke


  1. Place 500 gms of cleaned prawns  in a bowl, add salt, pinch of turmeric powder, 1 tsp red chilli powder and 1 tsp ginger garlic paste and mix well. Let them marinate for 1 hour if possible.
  2. Take a dry pan and heat it. When the pan is hot, add 2tsp coriander seeds, a pinch of fenugreek seeds and 4 to 5 dry red chillies and dry roast it till fragrant. Let it cool and then blend it in the mixer with 1 marble sized piece of tamarind and 2-3 tsp of grated coconut and some water to a coarse paste. Keep aside
  3. In another non stick pan, heat 1 tbsp of oil (coconut oil will give it additional flavor). Add 1 tsp of mustard seeds and when they splutter add a handful of curry leaves
  4. Add 2 finely chopped onions to the pan and saute them till translucent. 
  5. Add 1tsp each of finely chopped ginger and garlic and saute it well.
  6. Add the masala paste and saute well. Add the prawns and coat it well in the masala. Add some water if needed and Let it cook for 10-15 mins or till cooked.
  7. Adjust the salt. 
  8. Garnish with 2 tbsp grated coconut (the more the better ;)) and lots of finely chopped coriander leaves.

Ambe Hummane(also called Ambe Upkari) has been a regular affair in the summers for ages. It is a typical Konkani dish and I wonder if mango is cooked this way in any other cuisine.This dish is made from the smaller mangoes which can only be eaten by sucking out the flesh(called ghonto in Konkani).

This summer I stored some of these mangoes after deskinning them in the freezer. They were perfect even after 4 months and tasted just like fresh mangoes.

While trying to write this blog entry, I tried to think of how can I name this Konkani dish in English and I think the English name I came up with just doesnt give the essence of this dish..anyone has a better suggestion??please leave a comment

Ripe Mango Gravy (Ambe Hummane)

1. Remove the skins of around 8 mangoes and squeeze out any pulp from the skins.

2. Heat 2 tsp oil in a pan. When hot add 1 tsp mustard seeds. When they start spluttering, add 1 tsp urad dal. Add 1 green chilli, 2-3 red chillies slit in half, 10-15 curry leaves and saute till the urad dal is slightly reddish in color. 
2. Now add the mangoes and 1 cup water. Add 1 tsp jaggery (you can add more if your mangoes are not sweet), 1/2 tsp salt.
3.  Close the lid and cook for a good 10 mins on low flame.

4. You can garnish with some grated coconut and serve this as a side dish.

Though Yash and me are both GSBs, I am amazed at how recipes and the food we eat differ so significantly even though the distance between our hometowns must be less than 200 kms. 
Puli Koddel is one such dish which we had never cooked at our home but is a delicacy for Yash's family. So I decided to learn this one and cooked it the other day. Turned out pretty much like it is cooked at Yash's home in Dakshin Kanara.

Puli Koddel (Konkani Ash gourd Curry)


  1. Roast 3 tsp coriander seeds, 3 tsp till seeds,  2 tsps black gram dal, 2 tsps bengal gram dal, pinch of turmeric, pinch of asafoetida (hing), 1 tsp raw rice, 3 tbsp grated cocounut, 8 dried  red chillies with a little oil till brown.
  2. Grind all ingredients with 1 marble sized tamarind to a coarse paste
  3. In a vessel, boil deskinned ash gourd(I used about 1/4 of an ash gourd)  cut into 1 inch pieces with sufficient water. Add 1 lime sized jaggery while boiling.
  4. Now when the ash gourd is sufficiently soft, add the ground masala. Adjust the salt and bring it to boil.
  5. Remove from flame.
  6. In a small pan, give tempering of mustard seeds and curry leaves. Add it to the koddel and cover for the flavors to assimilate in the curry.
  7. Eat with hot rice.

It is difficult to get fresh seafish here in Hyderabad. However got some really good pomfret the other day at Matsya darshini which is on Road no 10, Bajara Hills. Cooked a variation of the normal Konkani fish fry with slightly added south indian flavors from Kadipatta and garlic. 
We liked this variation over my normal fish fry...

Deep fried Pomfret (Konkani Style)


  1. Crush handful of curry leaves and 3-4 garlic pods using a mortar and pestle. Add pinch of turmeric, 1/2 tsp of jeera powder, 1/2 tsp coriander powder, 1 tsp red chilli powder,1 tsp tamarind extract and salt according to taste. I applied this paste to approximately 1 kg(before cleaning) of fish.
  2. Marinate thinly cut slices of black pomfret with this paste.
  3. Heat oil for deep frying in a pan. Mix 2 tbsp of Rawa (sooji) and 1 -2 tsp rice powder in a  plate. Roll the fish pieces in this powder and then deep fry till crispy brown.
  4. Serve hot!

Chicken Ghee Roast

I had always heard of ghee roast but never tasted it. Decided to cook it finally and it did turn out well. Extremely spicy, hot and tasty :)
Chicken Ghee Roast

1. Marinate 1/2 kg chicken with 1 tsp turmeric powder, juice of 1 lemon, 1 tsp chilli powder, salt and 2 tbsp curd. Keep aside for at least 1 hour.

2. Take a pan and dry roast 3-4 red chillies, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp pepper corns, pinch of fenugreek seeds and grind along with 6-7 garlic flakes and 1 marble sized ball of tamarind.

 3. Place a large pan and add 1 tbsp ghee. Add all the marinated chicken once the ghee is hot and saute for a min. Add the masala paste and fry till the chicken is coated. Add more ghee if you like it. Adjust the salt and let it cook on a slow flame. You can add a pinch of sugar if you like

4.Take of the flame and serve as a side dish.

We predominantly cook fish curries in 2 ways..this is my favorite way which goes well with some fishes like pomfret, kane(ladyfish) and even prawns.
Fish curry Konkani style (Kane Alle Kande Ambat)

1. Wash 7-8 Kane fish(also called Lady fish) thoroughly, apply a little salt and set aside.
2.  Take a small pan, add  1 tsp coconut oil and when hot, add 1 -2 tsp coriander seeds, pinch of fenugreek seeds and 5-6 whole dry red chillies. Saute lightly for 2 mins
3. Grind them with 1 cup of grated coconut,  pinch of turmeric powder and 1 inch ball of tamarind to a fine paste. 
4. Take a bigger pan. Heat 2 tsp coconut oil and add 1 onion finely chopped and saute till pink.Add a pinch of fenugreek seeds, 2 green chillies slit at the centre and saute. You can use any other oil, but coconut oil gives it a distinct Konkani flavor.
5. Add the coconut paste and fry for 2-3 mins. Add 2-3 cups of water and let the mixture come to a good boil. I also add 2-3 Dried Sol for added sourness. 
6. Now add the fish and let the curry come to a good boil. Adjust the salt according to taste. This fish cooks within 5 mins. 
7. Serve hot with plain rice. 
I am not a big fan of potatoes in my gravy and sabzis but this one dish is an exception.
Potato in Coconut Gravy (Batate Song- Konkani Style)

1. Boil 2-3 big potatoes. Peel them and chop them into cubes and keep aside.
2. Finely chop 1 onion
3. Finely grate 1 cup coconut. Dry roast the coconut till it turns reddish and leaves a nice aroma.
4. Grind coconut with 1 tsp coriander seeds, 5-6 red chillies and 1 marble sized ball of tamarind to a smooth paste.
5. Heat 1 tsp of coconut oil in a pan. Fry the onions till they are pink. Add the potatoes and the masala and salt and let it cook. Add a little bit water and cook till the masala is cooked. You can adjust the water depending on the consistency you want.

This is an amazing side dish with rice, goes well with chappatis and also rice rotis.

Ambe Sasam

It is mango season now and my mom is here in Hyderabad. So she cooked this Konkani dish which is a must in most Konkani weddings which happen around Summer season. In other seasons, mangoes can be replaced by pineapple and grapes.

Ambe Sasam


  1. Grind 1 cup grated coconut, 1 marble sized tamarind, 2 red chillies to a coarse paste adding little water. 
  2. Dry roast 1 tsp mustard seeds till they splutter. Add this to the grinder along with 2-3 tsp jaggery (according to your taste) and grind it again.Add 1 cup of mango deskinned and cut into cubes. You can also add pineapple, grapes, orange cubes (deseeded). Mix well.
  3. This goes well as a side dish with rice.

This is again a favorite Konkani dish. The taste of Sichuan Pepper (Tepal) and Turmeric leaves gives this dish a flavor that lingers on.

  1. Clean and cut around 20 mushrooms into 4 pieces.
  2. Take 1 cup freshly grated coconut, 10-12 red chillies, 1/2 tsp turmeric powder, 1 small lemon sized tamarind and grind them together into a very fine paste in the grinder.
  3. Mix this paste with mushrooms in a pan. Add salt to taste. Add 1 tsp coconut oil. Add 8-10 sichuan pepper (tepal in Konkani/Tirfal in Marathi).

4. Cover with 4-5 pieces of haldi leaves
5. Cover this pan and cook on small flame for 30 mins.
6. This is how the dish will look after its cooked.

Serve as a side dish with rice. Dont forget to remove the haldi leaves before serving!

Kaane Masala Fry

I had tasted this dish in a restaurant in Kundapur and fell in love with it immediately so much that I asked the waiter for the recipe :) Of course, I did not remember the recipe word to word and cooked my own version.
We dont get as big Kaane fish ( also called Nogli ) here so managed with smaller ones. This fish is probably called Lady fish in English (not sure though - Google came up with some results which said that)

1. Clean the fish, cut off the head and the tail. Make slits in the fish for masala to sink in. Marinate the entire fish with salt, turmeric and chilli powder
2. Grind together 1/2 onion sliced, 1 tsp coriander seeds, 3 red chilli, 5-6 garlic flakes, 1 marble sized tamarind, a pinch of asafoetida, 1 tsp turmeric and 1 inch ginger.

3. Add this masala to the fish and keep it aside for 1 hour.
4. Take a pan and add 2 tbsp coconut oil. Add 1 small onion finely clopped and saute till translucent. Add 1 twig of curry leaves. Now add the fish along with the paste and let it cook on low flame. Dont stir too much. Let the fish cook in the masala. It takes around half an hour for the raw taste of the masala to go away.

Khubbe(Clams - one type of shell fish) is generally used in curries, but I like it most in this cutlet form. Its a task to clean up clams - you need to break open the shell and then scoop the clam out.

Here is the recipe of Khubbe vade.
1. Take 1 tbsp oil in a small pan and add 1 tsp coriander seeds and 8 red chillies and roast it 
2. Soak 4 tbsp of raw rice and 4 tbsp toor dal for 15 mins in water

3. Grind together coriander seeds, red chillies, 1 cup coconut, 1 marble sized piece of tamarind to a coarse paste without much water. Drain the water from rice and toor dal and add it to the grinder and coarsely grind it with the coconut paste.
4. Add 1 cup onion finely chopped  and 1 cup of cleaned clams. Mix them together to a cutlet like consistency. You can add some chopped cashew nuts for added taste

5. Make them into small cutlets, roll in semolina (rava) and shallow fry them on a tawa with 1 tbsp oil. Once one side turns golden brown, turn over the cutlets and fry the other side.

Serve as a side dish.

Mutton Curry (Konkani Style)

Ever since I have come to Hyderabad, I have tasted some awesome mutton preparations like Mutton Biryani, Haleem, Patthar ka Gosht and many more. I have now developed a taste for Mutton so much that I have started preferring it to Chicken. 
Today I cooked Mom's Konkani Mutton Gravy. Tasted awesome.


1. Prepare a paste of 2 green chillies, 7-8 garlic flakes, 1 inch ginger, handful of mint and handful of coriander leaves. Marinate the 500 gms of mutton with this paste. Add 1 cup of curd, 1 tsp turneric and 1 tbsp chilli powder and salt. Leave to marinate for 1 hour.

2. Dry roast 1 tbsp coriander seeds, 1 tbsp cumin seeds, 4-5 dried red chillies, 1 inch cinamon stick, 5-6 cloves, 5-6 pepper corns, 2 cardamom with 3 tbsp of freshly grated coconut. When slightly brown remove from flame and let it cool. Then grind in a blender to get a fine paste.

3. Take a pressure cooker and add 2 tbsp oil. Add 1 big onion finely chopped and saute it till translucent. Add 2 finely chopped tomatoes and saute till cooked. Now add the marinated mutton and cover the cooker. Cook for 4-5 whistles - mutton takes longer to cook.

4. After the whistles remove the pressure cooker lid and add the finely ground paste and bring to boil. Adjust the salt. Garnish with coriander leaves and serve.

This mutton goes well with rice rotis or rice. In Konkani cuisine, we use a lot of coconut. In the original recipe, we add around a cup of coconut since coconut adds to the volume and makes the gravy thick. However I prefer adding more curd and less coconut to get a slightly thinner gravy.

Smoky Flavored Carrot Salad

This is a simple Salad I had first tasted in a my native village. I like it so much that I eat it like a side dish. It has a special smoky flavor which I absolutely adore.

  1. Grate 2 carrots
  2. Add 4-5 tsp of freshly grated coconut and chopped coriander leaves
  3. Add a pinch of sugar, salt to taste and around juice of half a lemon and mix well.
  4. You can add red chilli powder or slit green chillies if you like. 
  5. You can also burn one coal piece on stove till its red hot, place it in a bowl of salad, add 2-3 drops of coconut oil on top of it and cover with a lid for the salad to absorb the smoky flavour.

Traditionally we also give a chaukh (seasoning with mustard seeds, hing and curry leaves) but I like it just like this. 

Tawa Fish Fry (Konkani style)

In Konkani cuisine, the staple food is rice and fish. We mostly eat sea water fish like pomfret, mackerel, surmai . We generally pan fry fish which is much healthier than deep frying it. I like fish as it is much lighter than other meat and tasty too if well cooked.

  1. Make a paste of 3-4 garlic pods, 2 tbsp red chilli powder, 1 tbsp tamarind paste, salt, a pinch of turmeric.
  2. This paste can be stored in the refrigerator and used for about a week
  3. Marinate the fish in this paste. Apply cuts to the fish and then marinate if using whole fish. This can be left for 15-20 mins for the fish to marinate well.

Here I have used Bangda (Mackerel) and Surmai (King Fish)

4. Heat a non stick pan. Roll the marinated fish in 3-4 tbsp of Sooji (Rawa) so that its entirely coated. 


5. Add 1 tbsp oil on the tawa and then fry the fish. Turn the fish once the side looks golden brown. Fry the fish on a low flame till done.

Chop onions, add a pinch of salt and lemon juice and serve with the fish.

This dish goes very well with rice and Onion Tamboli or Simple Garlic Dal.

My mom marinates all the fish at one go and keeps it in the freezer and uses it within a week. That way the fish is marinated well and we get to eat fried fish every day. You can also use Rice powder or Rice Rawa instead of Sooji. 

This dish is traditionally cooked using fresh mushrooms which grow naturally during the rains. But since those are not so easily available, I cook it with button mushrooms which are available in the food stores.
However if are lucky enough to get those fresh mushrooms that sprout up during rains, do try this recipe with those...I bet that you won’t be disappointed.


1.     Cut 1 medium sized onion into fine pieces. Cut mushrooms to similar sized pieces so that you have around 2 cups of mushroom

2.     Heat 1tbp oil in a pan and fry 1 tsp coriander seeds, 1 inch cinnamon, 3-4 black pepper, 2 cloves and 3-4 red chillies. Grind to a paste with 1 cup of freshly desiccated coconut and a marble sized ball of tamarind.

3.     In a vessel boil onions and mushroom in water. When this comes to a boil add the above paste and salt to taste and continue cooking. Cook for another 10 mins on a slow flame or till the mushrooms look cooked.
4.     Add 1 tsp garam masala at the end just before putting of the flame.

This dish tastes good with neer dosas, chappatis and even with rice.

Neer Dosa

This is a traditional Konkani recipe and one of my favorite dosas.
We cook this for breakfast but it also tastes very good with traditional Konkani coconut chicken curry. This dish is only easily available in breakfast joints in Karnataka.


  1. Soak  1 cup of rice overnight (We use dosa rice but you can use the normal raw rice too – this can also be made with brown boiled rice)
  2. Grind with salt and ¾ cup freshly grated coconut the next morning( if you can add malai  or tender coconut , the dosas taste even better). The thinner the batter the better – it is much thinner than the normal dosa batter and the consistency should only be slightly thicker than water.
  3. Spread ½ cup of batter on a hot tawa and if possible rotate the tawa so that the batter spreads finely.  Cover and let it cook in the steam for 2 mins. These dosas have to be cooked from only one side.
  4. Serve with coconut chutney
For the coconut chutney

Heat 1 tsp oil in a vessel, Add 1 green chilli, 1 pinch of asafoetida  and fry for a minute. Grind this with one cup of freshly desicated coconut and water to a thick chutney consistency.

We also add ½ cup of watermelon whites (the portion below the red edibile part of the watermelon) This gives a nice pinkish texture to the dosa and tastes good.

Simple Garlic dal

This was a dish that my cousin sister taught me. It is a quick way to cook Dal and is ideal along with fish fry which is a staple in Konkani cuisine.
  1. Cook 1 cup Toor Dal with a pinch of turmeric and 2 cups of water in a pressure cooker
  2. Once the Dal is cooked, heat it on medium flame. Add salt to taste and mash the Dal. The consistency of Dal should be slightly thicker.
  3. In a Chaunk/seasoning  pan add 1 tbsp ghee, Add 2-3 red chillies and 5-6 flakes of garlic mashed a bit. Fry till garlic is slightly brown and add it to the Dal and cover with a lid.
  4. Serve hot with rice

This is my favorite pickle made my by grandmother. I love it so much that I eat it more like a side dish than a pickle.
This pickle needs to be refrigerated else it spoils quickly. The best part of this pickle is its crunchy texture and to retain it we make smaller quanities and finish it off within a few days. Hence don’t make a lot of it at one time – the recipe is simple and you can making it again quickly.


  1.  Take1 Cup finely chopped carrots (the orange variety) and 1 cup of finely chopped cauliflower (the vegetables should not have a trace of water - for this after washing the vegetables dry them on a towel/paper before cutting). Add salt and 1 lemon juice to it and keep aside for 2 hours
  2. In the meantime, boil 1 cup of water and soak 4-5 dried red chillies for half an hour. Remove the chillies from water when soft and grind it to a thick paste with a pinch of turmeric, 1 tsp of mustard seeds, 1 generous pinch of asafetida. Use very little water to make this paste
  3. Add the above mixture to the cut vegetables. Adjust the salt and leave overnight outside
  4. Refrigerate it the next day after the vegetables taste pickled.

You can add half a cup of tendli to the vegetables (tindora in hindi /ivy gourd in English) if you like it. It gives a crunchier texture to the pickle. I  also add 2-3 tsp of finely chopped ginger or mango ginger since I like the taste of ginger in the pickle. The red chillies can be substituted with plain red chilli powder if you are in a hurry.

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