A Malvani Food Blogger
Which came first, the chicken or the egg? is a well-known question with countless possible explanations. Similar questions are asked in Kokan, Is the cashew Apple a Stalk or a Fruit? However, Malvani people prefer to enjoy the delicious food that comes from it rather than getting bogged down in difficult questions.
Malvani Crispy Prawns Fry combines the spicy bite of Malvani Fish Masala with the sweet and savory taste of prawns and crispy texture from rice flour coating. Additionally, the crunchy texture of prawns entices you to consume more.
Malvani non-vegetarians like a variety of mutton meals in addition to fish and chicken recipes. Goat mutton is what we like to eat. Although meat from poultry chicken is referred to as chicken and meat from goats or ships as mutton, it’s interesting to note that in Malvan, meat from country chicken and goats is referred to as mutton.
It’s normal to crave hot beverages in chilly weather because your body needs internal warmth as well. Mutton soup makes a fantastic substitute for it. Your body generates heat as a result, keeping you warmer in the winter and Rainy seasons. It helps you cure cough and colds as well.
“Vataap” denotes a fine paste or gravy, and “Bhajlela” implies Roasted. This Vataap gets its body, texture, and sweetness from freshly grated coconut and onion. It also gets its spice from Byadgi chili, black pepper, cloves, ginger, and garlic, the flavor from cumin seeds, and a relaxing effect from poppy and coriander seeds.
Suran has some juice inside of it, which itches our skin and throat when we peel off the skin. You can apply Coconut Oil while cutting the Suran. Applying Kokam Agal as a marinade can help to neutralize the itchiness. If the irritation persists in your throat, you can either wait for a while or consume a small amount of tamarind, Kokam, or lemon juice.
Malvani Tomato Saar is one of the simple yet flavorful recipes. The word “Saar” means “Watery Curry”. This is a basic version of the Saar. I have prepared it without oil. It is the best example of Malvani Minimalistic food.
Hirvya Vataap serves as the foundation sauce for a variety of Malvani fish and vegetarian curries. “Hirvya” is a term that means raw & “Vataap” is a word that means paste or gravy. This Vataap is made primarily of coconut and contains fairly minimal ingredients. We can perceive each item’s contribution by testing, smelling, and seeing it.
A family of five or six would find it more affordable to purchase Kutaa rather than a complete Surmai (King Fish), as Surmai may be fairly costly because we eat seafood a minimum of Four days a week.
For Fry, Surmai (King Fish), Paplet (Pomfret), and Modusa are the finest options due to their taste, texture, and a single bone in the center. However, we’d rather get a whole Surmai when we have guests at our house, so it’s Surmai curry time.
We use the center portion of the fish to Fry and the head & tail parts of the fish to make Curry, which enhances the flavor of the curry.
The Beauty of Malvani Cuisine lies within the Aamti (Curry or Gravy). It is a part of our Main Course.
When it is thick gravy we call it Tikhla/Sukya or Usal. We refer to Tikhla/Sukya as thick gravies made of fish, chicken, or mutton, and use Usal as thick gravies made of beans.
