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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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.