Food has always attracted me and been away from home for years for my studies and work taught me the importance of good home made food. Food makes me happy. I have named by blog "KonkanFood", I come from the konkan region of India and my food is majorly influenced by this region. I love eating and like to incorporate the delicious dishes I come across in my day to day life.

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Fish Curry

Fish curry is a staple dish where I come from. I had it at least 4 days a week, well but with different fish and a added twist my whole childhood. It goes very well with a cup of white or brown rice and a fried fish.

I do prepare it once a while now and my husband loves it and we enjoy till we finish the last drop of it :). It is a very simple dish and I am sure you will like it. You can make this curry with most of the fish’s available, to start with you can try with prawns, lane snapper, mackerel.

This curry is a perfect balance of flavors, has the mild sweetness from coconut, tanginess from mango and spice from pepper and chillies. You can reduce the amount of spice with adding less amount of pepper and chillies.

I use fresh coconut but a frozen shredded coconut will also do. Today I have made it with fresh lane snapper.



Ground all the ingredients except oil, fish and onions

2 cups fresh/frozen coconut

1 tbsp whole coriander seeds

7 to 8 black peppercorns

4 garlic cloves

1/2 inch ginger

4 to 5 kashmiri whole chillies(these are lightly spiced and give the bright red color to the curry, you could also use whole paprika’s instead)

1/2 tsp turmeric

1 inch dry mango /tamarind/ or 1 tomato – This is for the tangy flavor, I also use Kokum which is widely used in  konkan region of India.

3 cup water

2 tbsp coconut oil

1 small sized onion

4 pieces of lane snapper, each of 1 1/2 inch or so, You could also use 8 to 10 prawns



1. Grind all the ingredients except oil, onions and fish, with a glass of water to start with. Get it to a fine consistency as possible. Add more water if required.

2. In a vessel, add coconut oil and finely chopped onions. Saute till the onions turn brown, add the ground paste to the onion mixture and add remaining water and stir it well and get the curry to a boil. Note the curry shouldn’t be too thin or thick, somewhere in between.

3. Add fish to the boiling curry, keep on a low flame and let it simmer for at least 5 to 7 minutes.

As easy as that, you can enjoy this curry with rice or your favorite bread.









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Egg plant curry

Egg plant is a very versatile vegetable. Add to any preparation or just have it alone, it enhances the flavor. One of the meatless days and I tried and made this curry, very simple to do and requires a few ingredients.



1 medium sized egg plant

1 medium sized potato

1 big sized tomato

1 tsp mustard seeds

3 tbsp oil

1 tbsp coriander powder

1 red dry whole chilli

1/2 tsp turmeric powder

1 tbsp ginger-garlic paste

1 bunch coriander leaves

1 cup water

salt to taste



1. Take a heavy bottom pan, add the oil, once oil is hot add mustard and the whole chilli. Cook on a low to medium heat at the start, as this will not burn the spices.Once they splutter, add in the spices turmeric, chilli, coriander, ginger-garlic. Cook for 2 minutes.

2. Add finely chopped tomato and cook till it has reduced to a paste consistency.

3.Cut egg plant and potato in cube shape, add to the pan once tomato has completely cooked.Toss in the chopped coriander. Add a 1 cup water and cook the curry till you can easily pierce the potatoes.

Serve with rice and enjoy.



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Roasted Carrot Soup

Was little reluctant to try this recipe at first as I like carrots raw, in my salads or in carrot halwa. But this turned out very comforting and a great dish for supper.You can have it with a toasted bread or just as it is.

Roasted cut carrots with a piece of ginger and a tomato.I have been using oven a lot these days and its a easy way to get that extra flavor to your dish with roasting these vegetables.


DSC03336 Ingredients:

5 to 6 medium sized carrots

1/2 in ginger

1 medium sized tomato

1/2 tsp pepper

1/2 tbsp olive oil

1 medium sized onion

2 cloves garlic

1 tbsp butter

1/4 tsp turmeric powder

1/2 tsp chilli powder

2 tbsp coriander/cilantro leaves

salt to taste



1. Preheat the oven at 375 degree Fahrenheit, roast carrots, ginger, tomatoes with pepper, salt and oil for 20 minutes.  Let them cool to room temperature, then blend to a rough consistency.

2. In the meantime take a deep skillet add butter, add finely chopped onions. Once caramelized add in chopped garlic, turmeric and chilli powder.  Cook for 2 minutes.

3. Incorporate the blended gravy to the skillet with onions and garlic, add water if required. I kept the soup to a thick consistency. Add salt to taste.






Chicken Burger

I like American chicken burgers, a variety to taste and endless toppings. You can never go wrong with burgers here. We use to go to this local restaurant, burgers were their specialty and we always loved the food there. Sadly it closed down. I have tried my best to make these burgers today and they tasted pretty good.

Hope you will too like them.


Following are the ingredients you will require for the burger.(This recipe will make 2 medium sized burgers)

250 grams minced chicken

2 medium sized onions

3 cloves garlic

1/2 inch ginger

2 tbsp coriander leaves

1 egg

1 tbsp soy sauce

4 to 5 lettuce leaves

3 to 4 tbsp unsalted butter

1 tbsp olive oil

1 tsp cajun powder

1 tsp paprika/chilli powder

1 tsp coriander powder

1 tsp cumin powder

3 to 4 tbsp Sriracha sauce

3 to 4 tbsp tomato sauce

1/2 avocado sliced

2 buns of your choice

2 tbsp mozzarella cheese

2 to 3 tbsp bread crumbs if required or 2 to 3tbsp of boiled potato

salt to taste



1.We will start with making the burger , take the minced chicken in a large mixing bowl, add 1 grated onion with its juices, finely chopped garlic, ginger, coriander leaves, soy sauce, olive oil, egg, bread crumbs or boiled potato, cajun, cumin, coriander, chilli powder and salt to taste. Incorporate all the ingredients well and keep it aside.

2. In a flat pan add 1 tbsp of butter and add sliced pieces of 1 onion, saute them until golden brown, add salt and set them aside.

3. Apply a little oil on your palms and make 2 portions of the burger mixture and make patties with help of your palms and pat it on the same skillet you have used earlier for sautéing onions. Put in the remaining butter and cook the patties on both the sides, each side should take around 3 to 4 minutes at least.

4.Once the patties are ready put cheese of your choice on patties when they are still on the pan, this will allow the cheese to melt, you could cover the pan with plate or foil to accelerate the process of cheese melting.


4. Once the patties are ready its time for assembling your burger, take buns of choice, I have used whole wheat buns here. Cut them into half, place some lettuce leaves at the base, put the patty on it. Then goes the caramelized onions, sliced avocado, sriracha sauce and tomato sauce. Cover it with the top bun. Enjoy the Burger!!


Tips: You could also add caramelized bell peppers and  mayonnaise on the burger.

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Varan/ Lentil coconut gravy (Dal)

Varan is one of the most delicate and scrumptious dish you will ever have. It is made from simple ingredients and yet appetizing. It goes along with rice as well a side dish to any meal.

It a dish made widely in Goa, originally made on festival days for its simplicity.





1 cup pigeon peas lentil (toor dal)

1 cup coconut milk or 2 cups grated coconut

2 tbsp cumin

2 green chillies

1 tsp mustard seeds

1 tbsp oil/clarified butter

1 tsp turmeric



1. Cook the lentils through with 2 cups water, I pressure cook them. Tip: Its easy and quick to cook lentils and beans in a pressure cooker.

2. Grind fresh coconut with a tbsp of cumin and extract the coconut milk.

3. To a pan add clarified butter, once the butter melts add in the mustard and cumin. Allow the seeds to splutter, add slit green chillies, followed by the extracted coconut milk. In case you have store bought coconut milk, add that with 1 tbsp ground cumin.

4. Stir the mixture continuously till it boils. Add turmeric and the cooked lentils with a cup of water. Get the whole gravy to a boil.Adjust the gravy with water if required.

Hope you will enjoy this! Let me know how you liked this and if any questions you have for me.



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Murgh Musallam

This is one of the chicken gravy dishes which is a must for a special occasion, the texture and the richness of the dish speaks for itself. I made this on our 1st Wedding Anniversary and we eat to out hearts content :).


Here is how I made it:

1.Take 1 whole chicken, make deep cuts on it and marinate with below ingredients and keep in fridge for approximate 2 hrs.
1 cup curd
1 tsp Ginger-Garlic paste
1 tsp chilli powder+ 1 tsp haldi powder
2 tsp garam masala
1 tbsp coriander powder
juice of 1 lime
1 tbsp salt
2.For stuffing, all the below ingredients need to be roasted on skillet with 1 tbsp of oil and then ground to coarse paste with 1/2 cup water. This paste should be of thick consistency.
2 big onions sliced
1 cup almonds
1 tbsp poppy seeds
1 cup grated coconut
6-7 peppercorns
4-5 cloves
half cinnamon stick
2-3 dry chillies
2 cardamom
Salt to taste
3. I made this in a pressure cooker, stuffed the above paste in the marinated chicken and applied it all over the chicken. Put 1 tbsp of oil in the cooker and put the chicken and if the remaining paste around it. Add a cup of water if required. Pressure cook it for 5 to 6 whistles. And the chicken is ready.
Note: Serve it with your favorite bread or ice.





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Prawns Jhinga masala/Prawns Coconut Gravy

Most of us love prawns and was one of the days I wanted to make something different and not the regular stuff. Came across this recipe on NDTV Good Times channel and was presented by my favorite Chefs Aditya Bal. It tasted great, now its one of my favorite prawn dishes and I make it often. It a coconut based konkani delicacy.


Lets get to the ingredients

12 to 15 medium sized prawns

1 1/2 cup fresh or frozen coconut

1 tbsp coriander seeds

2″ ginger

3 to 4 green chillies or (Jalapeno)

1″ cinnamon stick

A pinch of turmeric

1/2 tsp of red chilli powder

1/2 cup chopped coriander/Cilantro leaves

1/4 cup kokum extract or Tamarind

1 cup chopped onions

1 lime juice

1″ jaggery

2 tbsp oil

salt to taste



1. To a pan add a tbsp of oil, roast coconut, coriander seeds, cinnamon stick, coriander leaves, green chillies, ginger, tumeric, chilli powder for 5 to 10 mins until you get a aroma and there is a slight change in color.

2. Coarsely grind all the above ingredients with very little amount of water and keep it aside.

3. To the same pan add a tbsp of oil and saute the onions until golden brown. Add the ground paste and 1/2 a cup water and cook the mixture for 5 mins.

4. Toss in the remaining ingredients with prawns, add water if required. The gravy should be of thick consistency, bring the mixture to a boil and add salt as per taste.


Note:  Serve this with any type of bread or rice. Maintain a medium flame while roasting all the ingredients.