Discovering the Rich Flavors of Konkani Cuisine

Konkani cuisine, originating from the coastal regions of Goa, Karnataka, and Maharashtra in India, is renowned for its distinct flavors that beautifully blend coastal ingredients with robust spices. Today, we explore a traditional Konkani Mutton Curry recipe, rich in spices and tantalizing to the palate. This recipe showcases the traditional culinary techniques of Konkani households and incorporates a special touch with Zaycca’s Goan Konkani Curry Masala.

By adjusting cooking times and ingredients accordingly, this base can be transformed to create Alsande Tondak, Crab Curry, Chana Curry, Chicken Curry, and Clams Curry, allowing for a wide array of flavors and preferences to be catered to. Please scroll to the bottom for details.

Ingredients

• For the Coconut Wet Masala:
• 1 cup freshly grated coconut
• 1 cup grated dry coconut
• 2 medium-sized onions, finely chopped longitudinally
• 10 garlic pods
• 2-3 tbsp cooking oil
• For the Mutton Marinade:
• 2 inches of ginger
• 10-15 garlic pods
• 2 green chillies, finely chopped
• Fresh coriander, chopped
• 1/2 tbsp curd
• 2-3 tsp Zaycca’s Goan Konkani Curry Masala
• 1 tsp turmeric powder
• 2 tsp chilli powder
• 1/2 tsp salt, adjust to taste
• For Cooking the Mutton:
• 4 medium-sized onions, very finely chopped
• Whole spices: 3-4 peppercorns, 1/2 inch cinnamon stick, 2-3 cloves
• 1 cup cooking oil
• 3 tsp tamarind paste
• Salt to taste

Preparation

• Coconut Wet Masala:
• Heat oil in a shallow frying pan over medium heat.
• Add onions, stirring until they turn pinkish and translucent.
• Mix in the freshly grated coconut and garlic pods, continuing to stir for 5 minutes.
• Add the dry coconut and stir until the mixture turns a roasted brown color.
• Allow to cool, then blend into a fine paste in a mixer. This can be made in advance and stored in the freezer.
• Marinating the Mutton:
• Wash the mutton thoroughly and drain well using a colander.
• Create a paste from the ginger and garlic, then thoroughly mix it with the mutton pieces.
• Incorporate all remaining marinade ingredients and let sit for 15-20 minutes to absorb the flavors.
• Cooking the Mutton:
• In a large, thick-bottomed vessel, heat the oil over a high flame.
• Add the whole spices, followed by the finely chopped onions and a pinch of salt to sweat the onions.
• Reduce the flame to low and cook until the onions are limp and the oil has separated, about 30 minutes.
• Add the marinated mutton and sear on high heat until the mutton firms up and the oil surfaces.
• Cover with water and simmer over a low flame for 45 minutes with the lid on.
• Check if the mutton is tender.
• Stir in the prepared coconut masala and let simmer for another 10 minutes.
• Mix in the tamarind paste and additional salt to taste.
• For extra flavor, consider adding more Zaycca’s Goan Konkani Curry Masala.

Popular Variations

The above recipe serves as a foundational base that can be adeptly modified to cater to a variety of traditional Goan dishes. By making simple adjustments, particularly in cooking times and specific ingredients, this versatile recipe allows you to explore the richness of Goan cuisine. Below are some delightful variations:

• Alsande Tondak: Alsande, known as Goan beans and similar to kidney beans (rajma), makes for a hearty vegetarian option.
• Modifications: Substitute mutton with pre-cooked Alsande beans. Follow the same spice blend but adjust the cooking time to about 20-25 minutes, as the beans only need to absorb the flavors.
• Serving Suggestion: Best served with Goan pav or steamed rice.
• Crab Curry: Crab curry features the sweetness of fresh crabs infused with the spicy masala.
• Modifications: Replace mutton with cleaned and cracked crabs. Skip the marinade step entirely and add crabs after the onions and whole spices are sautéed.
• Serving Suggestion: Serve with rice or a side of butter garlic naan for a fulfilling meal.
• Chana Curry: A popular vegetarian alternative using chickpeas.
• Modifications: Use pre-soaked and boiled chickpeas instead of mutton. Like the crab curry, omit the marinade and cook chickpeas in the masala directly.
• Serving Suggestion: Enjoy with pooris or bhakri for a traditional touch.
• Chicken Curry: A universally beloved variant, where chicken pieces are used in place of mutton.
• Modifications: Marinate the chicken similarly to mutton, but reduce the cooking time to about 30 minutes, as chicken cooks faster than mutton.
• Serving Suggestion: Perfect with fluffy white rice or rotis.
• Clams (Tishri) Curry: Clams, or Tishri, are cooked in the spicy and aromatic curry base.
• Modifications: Introduce cleaned clams at the stage where mutton would normally be added, and reduce the cooking time significantly to avoid overcooking the clams.
• Serving Suggestion: Best enjoyed with a side of toasted multigrain bread or fresh dosas.

Each of these dishes brings a unique flavor and texture to the table, showcasing the versatility of Goan spices and cooking techniques. Whether you opt for the hearty Alsande Tondak or the delicate Tishri Curry, the essence of Goan culinary tradition shines through, enhanced by the depth of Zaycca’s Goan Konkani Curry Masala.

Recipe Credits: Mrs. Manini Nerurkar