Solkadi is a coconut based curry which is commonly eaten in Goa with rice, and also sometimes drunk after meals. Solkadi is known to be a great digestive because of the kokum used in it.
Who doesnโt love Prawns? I always remember how when I was a child I would save up all the prawns for the end of the meal so that I could enjoy them slowly once I was done eating all the other boring food…lol ๐ And now I can say that my daughter too is crazy about Prawns.
We have also been lucky that in-spite of being out of Goa for the last 10 years, we have managed to get good quality of prawns wherever we have gone. There are so many different varieties of dishes that can be made with prawns. You can make rice dishes like Pulav and Biryani, appetizers like butter garlic prawns, prawns dangar or prawns pockets, curries like prawns curry, prawns masala, prawns balchaon; dry items like prawns Sukhe…this is just to name a few.
Here I present to you the famous Goan Prawns Curry…
In Bahrain, weekend starts on Thursday. And of course, it is must in my house to have something interesting for dinner on Thursday night. However, this time I had not planned in advance. I had chicken in the fridge but was not sure what to make. Then I suddenly remembered my sisters Green chicken curry. I tried my own version of it and it turned out great. It did not require any advance preparation and was perfect to make in the time which I had.
It can be eaten with Pav (Dinner Rolls), rotis or rice.
Prawns dangar is the Goan version of Prawns cutlets. It serves as a great appetizer or can also be served as a part of the main course. It uses all simple ingredients and is extremely easy to make.
Tonak is a very popular dish in the Goan cuisine in the which the legumes or peas or veggies are cooked in a coconut based gravy. This particular recipe uses vegetables. You can also replace them with legumes like red cow peas, whole masoor dal, green peas. There are also non-vegetarian versions of this recipe made with crabs, prawns or clams. We will post one of them soon.
In Goa, tonak is usually eaten with Pav. But it tastes good with rotis or rice too.
Note:
As I had mentioned in one of my earlier posts, everyone in my house loves Biryani. And Biryani making can be a very elaborate process specially if you are making Chicken or Mutton Biryani which requires marination.
Sometimes, when we all want to have Biryani and I want to make it the non elaborate way, this is the recipe I go for. No marination required. Make the rice, make the egg gravy, layer it out and garnish with fried onion and cashews…and you have yummy Biryani ready.
The word Uddamethi comes from two words- Udda (Urad Dal) and methi (Fenugreek seeds). Bangdo is Mackerel in konkani. This delicious Goan curry which is made with mackerel has a unique taste because of the use of urad dal and fenugreek seeds.
Chicken Saagwala is a preparation of Chicken in a Spinach based gravy. Spinach as we know is a super nutritious and easily available green leafy vegetable – rich is several elements like iron, Vitamin A, Vitamin K etc. Thus this chicken preparation is an excellent way of introducing it in your diet. Remember Popeye the sailor- he would gulp down spinach and immediately develop muscles and fight his opponents. ๐
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