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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Sprouts Xacuti

Sprouts are high dietary fiber and you can basically sprout any type of whole dry bean. There are some of the days in a week I follow a complete vegetarian diet and Xacuti is a wholesome and a rich dish to relish. I have used a variety of beans in this dish like Moong(Green gram), Chickpea, Black eye pea, kidney beans, black chicpeas.

You can replace the sprouts with any type of veges like carrots, egg plant, potato. Also you could add chicken instead of veges or sprouts. The base here is the gravy which gives a flavorful taste to this dish. Its a authentic dish of konkan region.

To make sprouts, here is the link:

Ingredients required:

2 cups sprouted beans/Lentils(Green gram-1 cup and remaining a mix of other mentioned sprouts)

1 cup fresh coconut

2 cups onion sliced and a small onion (Finely chopped)

2 tbsp of coriander seeds

coriander leaves-6 to 7 strands

Ginger -2″ piece

Cloves -4 to 5

Cinnamon -2″ piece

pepper -6 to 7

Cumin seeds 1 tsp

Cardamom -2

red dry chillies -4

Poppy seeds (Khus Khus)- 1tsp

Fennel seeds- 1tsp

4 garlic cloves

1/2 tsp of tumeric

Dry mango 2″ piece or Tamarind

4 tbsp oil



1. Pressure cook the sprouts for one whistle or you can cook on stove with 2 cups of water for 15 to 20 mins. There will be change in color and sprouts will soften.

2. Dry roast all the above ingredients except sprouts and Dry Mango or Tamarind. Put a 1 tbsp of oil in a frying pan and roast all the above till you get a earthy aroma and all the spices change color. You could adjust the spices as per your spice level.




3. Grind all the roasted spices into a fine paste with little amount of water.DSC01183DSC01182

4.In a skillet, add remaining oil and add in the finely chopped onions, saute them till they sweat out. Add the precooked sprouts and give it a stir. After stirring for 2 minutes, add the ground paste and get everything together. Add dry mango or tamarind and adjust salt to taste.

5.I keep this gravy on a thicker side, you could add a cup of water as per the required consistency. And give it a good boil. Since the sprouts are precooked and spices are roasted, you can put of the gas after a boil. Serve it with steamed rice or any kind of bread.