Boda Phanna Upkari – Tangy Spicy Mackerel Curry

Bod actually means head in Konkani. At my mom’s place, we hardly ate fish head. The maid who cleaned fish would take the heads away. But on rare occassions, they were retained to make this curry. My Annu (dad) and Annamma (granny) loved it. Specially during days when my Granny would be feeling sick and…

Ghaas Mando – A Konkani Sweet Dish

This is a typical Konkani Sweet Dish that gets made during festivities. One of our aunt’s mom was an expert in making these. They are the melt in your mouth kind and bite sized. Just pop one into your mouth and experience the bliss. I can never eat just one. I had absolutely forgotten about…

Crab Ghee Roast

As I seem to be on a draft-clear-off spree, here’s yet another one. I had seen Paneer Ghee Roast on Divya’s blog which led me to the recipe source. The author Kudpi Raj and his wife have recreated the flavours of Chicken Ghee Roast of Hotel Anupama. The pics of Prawn Ghee Roast had me drooling and…

Egg Curry with Coconut Milk

This was my Grandpa’s favourite. Amma used to prepare this along with Ghee Rice. It was a combo to die for. I hardly make this egg curry because Abbas is too fond of Bong Egg Curry and also Ma is allergic to coconut. Now that she is not here, I am preparing most of the…

VaaLi Sukke – Malabar Spinach cooked in Spicy Coconut Paste

Due to unavailability of VaaLi or Malabar Spinach, this dish laid back in my memory which used to be my favourite. Whenever Amma brought VaaLi home, it was mostly Vaali Ambat. I used to make frequent requests for this Sukke also. It’s so easy to make and finger licking good. I can have a couple…

Vison Masala Fry – Seer / King Fish Fry

Vison is called Brahmin fish. You know why? The fish has a single thin line on its body which resembles the thread that Brahmins wear as per religious customs. Vison to Konkanis is what Betki is to Bong if I may say so. In Kannada, this fish is called Arakozhi (Ara meaning half, Kozhi meaning Chicken) because…

VaaLi Ambat – Malabar Spinach in Lentil based Gravy

I can survive on only Ambat and Rice for months together. Amma used to make an array of Ambat for lunch back home. For the non Konkanis, it is a preparation of lentils cooked with veggies or greens, blended with coconut and spice paste and concluded with varieties of tempering. We would have our lunch…