Konkani Food

Districts / Region

Konkan, Maharashtra, India.

Ingredients and Short Recipes

One of the most important ingredients which make Konkani food special is coconut. Fresh or dried coconut is used virtually in every recipe. Tamarind or Garcinia Indica colloquially known as Kokam is another such ingredient without which the Konkani food can not be thought of. The sun-dried Kokum is known as Amsul which is also used in some of the recipes.
The staple food in Konkan is rice, and hence, mainly it is consumed in the form of rice or rice bread (Bhakri). There is a lot of variation in how fishes are consumed in two forms, one in the form of fish Curry and the other in dry preparations of fish. Spice pest is mainly made with coconut as the base or with coconut milk. In the unavailability of fresh fish or seafood, dry fish is used. It is mainly during the rainy season fresh fishes are not available. Sometimes vegetables like brinjals are also added to the seafood preparations.
There are pickles and chutneys made of some fish. Prawns and shrimp are mainly used for these preparations served in the main course meal as a side dish. 
Malvani, Goan and Karwari seafood preparations fall in the same category of preparations with minor variations. Solkadhi is an integrated and unavoidable part of food in South Konkan. It's a perfect mixture of Coconut milk and Kokum with some pacific spices added to it. Solkadhi is consumed as an appetizer.

History

The exact origin can not be traced to these recipes in Konkan. These are traditional recipes that evolved over time.

Cultural Significance

A unique blend of spices and exact usage of coconut and Kokum makes these recipes unique. Malvani recipes have few local spices which make them a cultural identity of the Malvan region of Sindhudurga district.