Malvan is a town in the Sindhudurg district Of west coast of Maharashtra. Malvan being a coastal area of Konkan, Malvani cuisine overlaps Maharshtrian cuisine and Goan cuisine. In this cuisine coconut is used in various forms, such as grated, dry grated, fried, coconut paste, coconut milk , along with other spices like coriander seeds, dried red chilies, cumin, cardamom, ginger, garlic etc. Kokam, tamarind and raw mango are also widely used. Fish Dishes are most popular in Malvani cuisines, though there are many vegetarian delicacies. Some people find the seafood dishes very spicy, but it tastes just awesome.This is the first time I tried out a Malvani dish, I made it less spicy so that my daughter can eat as well, she just loved it, including my hubby :-)
- 2.5 lbs of shrimp (almost 65 to 70 in no)
- 3 to 4 cloves of garlic, finely minced
- 1/4 tsp turmeric powder
- 1 tsp garam masala powder
- 2 cups of coconut milk
- A marble sized tamarind, soaked / 2 to 3 petals of Kokam soaked
- Chopped cilantro, to garnish
- Salt, to taste
- Oil, as required
Ingredients for ground paste :
- 3/4 cup chopped onion
- 1/2 cup grated coconut
- 1 cinnamon
- 2 green cardamom
- 3 cloves
- 2 dry red chilies (adjust heat according to your taste)
- 1 tbsp coriander seeds
- 1/2 tsp fennel seeds
- 1/4 tsp fenugreek seeds
- 1 tbsp oil
- Cut and wash the shrimp, pat dry. Marinade with a pinch of salt, keep aside.
- To make the ground paste, heat a tbsp of oil, add the cinnamon, cardamom, cloves, red chilies, coriander seeds, fennel seeds, fenugreek seeds, once fragrant add the onion and grated coconut and fry on a medium low heat until it turns a light golden brown color. Keep aside and let cool. Once it comes to room temperature, put everything in a mixture grinder and make a ground paste .
- Next, heat a tbsp of oil in the same pan, add the minced garlic and turmeric powder, fry till the raw smell of the turmeric vanishes. Next add the ground mixture and fry for a minute, add half a cup of water and let all the spices cook until it starts to leave oil.
- Next add the shrimp, mix well with the spices, add the coconut milk and the tamarind/kokam extract , salt and garam masala powder, let cook covered for 5 to 6 minutes or until the shrimp turns pink and fully cooked.
- Garnish with chopped cilantro , serve hot with Rice/Chapatis.
Now coming to the awards .
Rathai of Rathai's Recipes has passed on the "Liebster Blog" award and Simran of Lazy Cooks Kitchen has passed on the Versatile Blogger award . Thanks to both of you for remembering me ,it surely means a lot to me :-):-):-)
Now is my turn to pass on the awards to my blogger friends. Please pass on the awards to your friends to keep the ball rolling......
Jashna of Around the World - In favorite recipes
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Faseela of Good Food Ends with Good Talk
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Sending Recipe for the event Colorful Holi, hosted by Chandrani of Cuisine Delights
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