India is a land of diverse culinary practices and food regimes. We have various types of cultural and regional dishes available which are made using local ingredients. One such lip-smacking cuisine is the Konkani cuisine which is the traditional cuisine of the Konkani people, who primarily reside in the Konkan region of India, which includes the coastal regions of Maharashtra, Goa, Karnataka, and Kerala. The cuisine is a reflection of the diverse cultural influences that have shaped the region over the centuries. The history of Konkani cuisine can be traced back to the ancient times when the region was ruled by various dynasties like the Satavahanas, Chalukyas, Rashtrakutas, and Vijayanagara Empire. These dynasties introduced new ingredients and cooking techniques to the region, which were gradually assimilated into the local cuisine.
One of the most significant influences on Konkani cuisine came from the Portuguese, who colonized Goa in the early 16th century. The Portuguese brought with them ingredients like potatoes, tomatoes, and chillies, which were not used in traditional Konkani cooking. One of the key features of Konkani cuisine is its use of local ingredients and flavours. The cuisine often incorporates locally grown fruits and vegetables, such as jackfruit, mangoes, and kokum, as well as fresh seafood, including fish, crab, and prawns. The use of coconut and coconut milk is also prevalent in Konkani cuisine, adding a unique and distinctive flavour to many dishes.
Konkani cuisine is also known for its diverse range of vegetarian and non-vegetarian dishes. Many of the vegetarian dishes are made with legumes, such as black-eyed peas and lentils, and are often spiced with flavorful blends of spices and herbs.
Here are 10 traditional Konkani dishes that are lip-smackingly delicious-
Prawn Balchao
Prawn Balchao is a traditional Konkani dish that is made with prawns, a blend of spices, and vinegar. The word "Balchao" comes from the Portuguese word "balcao," which means a sauce or gravy. This dish has a spicy and tangy flavour, which makes it a popular dish among seafood lovers. The taste of Prawn Balchao is a balance of spiciness and tanginess, with the prawns soaking up the flavours of the spices and the tangy gravy. The dish has a rich and complex flavour profile, with the sweetness of the prawns complementing the heat and acidity of the spices and vinegar.
prawn balchao/ pinterest.com
Chicken Xacuti is a spicy and flavorful chicken curry that originated in the Konkan region of India. The word "Xacuti" is derived from the Portuguese word "chacuti," which means a spicy meat or vegetable curry. The dish is made with a blend of spices, including coriander, cumin, cinnamon, cloves, peppercorns, and nutmeg, which are roasted and ground to make a fragrant spice mix. The chicken is marinated in a mixture of this spice mix, ginger, garlic, and vinegar, which gives it a rich and spicy flavour. The marinated chicken is then cooked with onions, tomatoes, and coconut milk to make a thick and creamy curry. The dish is typically garnished with fresh coriander leaves and served hot with steamed rice or bread.
Sannas
Sannas is a traditional Konkani dish that is a type of steamed rice cake. The dish is similar to idlis, which is popular in South India, but is made with a slightly different recipe and has a softer and fluffier texture. Sannas are typically served as a breakfast or brunch item and are often eaten with chicken or pork curries. The main ingredients used to make Sannas are rice, coconut, and yeast. The rice and coconut are ground together into a fine batter and then mixed with yeast to help the batter rise. The batter is then left to ferment for a few hours, which gives it a slightly sour flavour and makes it fluffy. The fermented batter is then poured into small cups or moulds and steamed until the cakes are cooked through. The resulting cakes are soft and spongy, with a slightly sour and coconutty flavour. They have a subtle sweetness from the coconut and a light, airy texture that makes them perfect for soaking up the flavours of the curries that they are served with.
Khatkhate
Khatkhate is a traditional Konkani vegetable stew that is made with a variety of vegetables and lentils, and flavoured with coconut, tamarind, and a blend of spices. The word "Khatkhate" comes from the Konkani word "khatakhat," which means a mixed vegetable dish. Khatkhate has a tangy and slightly sour taste due to the tamarind used in the broth. The coconut milk adds a creamy and slightly sweet flavour to the dish, while the lentils and vegetables give it a hearty and satisfying texture. The spices used in the dish provide a depth of flavour and mild spiciness that is balanced by the sweetness of the coconut milk.
Kelyache Chaap
Kelyache kaap is a popular Konkani dish that is made with ripe bananas. The dish is a type of fritter or pakora and is a popular snack or side dish in Konkani cuisine. To make kelyache kaap, ripe bananas are sliced lengthwise and coated in a mixture of chickpea flour, rice flour, turmeric, red chilli powder, and salt. The coated banana slices are then deep-fried until they are crispy and golden brown. The resulting kelyache kaap has a crispy and crunchy texture on the outside, while the inside remains soft and sweet due to the ripe bananas. The spices used in the coating add a mild spiciness to the dish and complement the sweetness of the bananas.
Patoli
Patoli is a traditional Konkani dish that is made with rice flour, jaggery, and coconut. The dish is a type of sweet steamed cake that is typically served as a dessert or snack. To make Patoli, a mixture of rice flour, jaggery, and grated coconut is prepared and then shaped into small cakes or parcels, which are wrapped in turmeric leaves or banana leaves. The wrapped cakes are then steamed until they are cooked through and have a soft and spongy texture. The turmeric or banana leaves used to wrap the Patoli impart a unique flavour and aroma to the dish, while the jaggery and coconut give it a sweet and nutty taste. The texture of Patoli is soft and spongy, with a slightly chewy texture due to the rice flour.
Fish recheado
Fish Recheado is a popular Konkani dish that is made with whole fish that is marinated in a spicy and tangy masala and then pan-fried or grilled. The word "Recheado" comes from the Portuguese word "Recheado," which means stuffed. The masala used in Fish Recheado gives the dish a unique and flavorful taste that is spicy, tangy, and slightly sweet. The fish itself is mild in flavour and takes on the flavours of the masala, making it a delicious and flavorful dish. Fish Recheado is often served with steamed rice and a side of vegetables or salad.
Shark Ambotic
Shark Ambotik is a popular Konkani dish that is made with shark meat and sour and spicy gravy. The dish is known for its unique combination of flavours and is a favourite among seafood lovers. The sour and spicy gravy used in Shark Ambotik gives the dish a bold and tangy flavour, while the shark meat itself is mild and tender. The combination of spices and tangy tamarind creates a unique flavour profile that is both bold and refreshing. Shark Ambotik is typically served with steamed rice and a side of vegetables or salad. The dish is a popular Konkani delicacy and is often served at weddings, festivals, and other special occasions.
Bangda masala fry
Bangda Masala Fry is a popular Konkani dish that is made with Indian Mackerel fish and a flavorful masala coating. The dish is known for its bold and spicy flavours and is a favourite among seafood lovers. The masala coating used in Bangda Masala Fry gives the dish its bold and spicy flavour. The fish itself is tender and moist, and the crispy coating adds a satisfying texture to the dish. Bangda Masala Fry is typically served with steamed rice and a side of vegetables or salad. The dish is a popular Konkani delicacy and is often served at weddings, festivals, and other special occasions.
Prawn Temperado
Prawn Temperado is a popular Konkani dish that is made with prawns and a flavorful tempering of spices and herbs. The dish is known for its bold and aromatic flavours and is a favourite among seafood lovers. The tempering for Prawn Temperado is made by sautéing a blend of spices and herbs, including garlic, ginger, green chillies, cumin, and coriander, in hot oil until they are fragrant and aromatic. The cooked prawns are then added to the tempering and allowed to cook for a few minutes, allowing the flavours to blend. Prawn Temperado has a bold and aromatic flavour profile, with the spices and herbs adding a complex and satisfying flavour to the dish. The prawns themselves are tender and moist, and the flavorful tempering adds a satisfying kick to the dish.
