Malvani Chicken curry is one of the authentic chicken curry recipe prepared at Coastal regions of Maharashtra , named Malvan. Malvani chicken is prepared using coconut and homemade authentic Malvani masala which is very spicy but normally spice level can be adjusted according to one’s own preference.

Malvan is situation in Coastal region of Maharashtra and very famous for seafood and chicken recipes. Malvan and Goa have almost similar taste and style and we use coconut for almost any kind of dish made .

I got to learn this finger licking Malvani chicken curry from a close friend of mine. They also make Malvani masala at their native place but since we live in Mumbai in small apartments, it becomes difficult for us to prepare this authentic masala(Spice) due to lack of space, but on my way to Pune once I saw this Shop where the vendor was selling all home made products from Malvan region like pickles, spices, juices , so thought of giving a try to his masala and it really made wonders to my chicken .

Let’s see how to prepare this Authentic Malvani chicken curry.

Preparation Time: 30 Minutes

Cooking Time: 15-20 Minutes

Serves : 4

Ingredients : 

600-700 Grams Chicken( Cut into small pieces)

7-8 Garlic cloves, Chopped

1 Big onion, finely chopped

2-3 Tablespoons oil

Ingredients for Marination : 

1 1/2 – 2  Teaspoons Malvani Masala

1 Teaspoon Turmeric Powder

1 Teaspoon Coriander Powder

1 Teaspoon Cumin Powder

A Tablespoon salt

2 Tablespoons oil

Ingredients for Paste : 

1/2 Cup Freshly grated Coconut

1 Sliced onion

Bunch of Coriander leaves

Little water

Method : 

Prepare marinade paste using the ingredients mentioned under marination. Wash Chicken pieces 4-5 times, Drain and coat well with the paste and keep aside for 30 minutes.

For making paste, Heat a tablespoon oil in a pan and add in sliced onion. Fry on medium high heat till they turn brown.

Add freshly grated coconut and fry till browned.

Allow the mixture to cool . Then take it out in a mixie jar and along with a bunch of coriander leaves, grind to fine paste using little water.

Heat around 3-4 tablespoons of oil in a pan and add in chopped garlic along with chopped onions. Fry till onions turn translucent.

Add in marinated chicken and mix properly. Saute chicken for 2 minutes.

Add in the prepared coconut paste along with 1-2 cups water and mix.

Add salt to taste.

Cover and let it cook for 10-15 minutes or till chicken becomes soft on medium heat.

Garnish with chopped coriander leaves . Remove from heat and serve with roti or rice.

“Ghotache sasav” or Ripe mango curry is made using thick coconut gravy which is tempered using mustard seeds .Normally we use small baby mangoes but normal mangoes can also be used.

“Ghotan ” is a Goan term used for special type of mangoes we get here in goa. These mangoes are grown on ungrafted mango trees. We normally don’t cut then and eat, instead we just suck the pulp. “Sasav” is Konkani term for mustard seeds.

If these mangoes are very sweet, we don’t use jaggery in the gravy otherwise we add some jaggery as per our taste. My mom got these super sweet Ghotan from market , so I avoided using jaggery .

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Serves : 4

Ingredients : 

7-8 Ghota (Goan baby mangoes) or Normal ripe mangoes

1 Cup freshly grated coconut

2 Green chilies

2-3 Tablespoons Jaggery powder or as per taste

2 Teaspoons mustard seeds

1 Tablespoon oil

Salt as per taste

Method : 

Wash mangoes thoroughly 3-4 times . Peel and squeeze the juices off from peels and also mash the mangoes.

Make course paste using coconut, green chilies and little water.

Add this paste along with some salt into mashed ghota(Mangoes). I havent added jaggery as my mangoes were very sweet but you may add it now.

Mix properly.

Prepare tempering by heating a tablespoon of oil . Once oil is hot, add mustard seeds.

Once the crackling stops, pour it in mango mixture.

Keep the mango mixture on high flame and let it come to complete boil.

Remove from heat and enjoy with rice or with chapati.

Managed or Mango jam is made using just mangoes and sugar without any preservative which makes it very special. This jam is found mostly in Goa where we get special mangoes called “Musarad” or “Monserrat” , pulpy kind used for jam.

Mangad is Goan Jam made out of special mangoes named “Monserrat” or “Mustard” we get in Goa. These are special mangoes used only to make mango jam as they are very juicy and pulpy. During my childhood my aunt used to make huge quantity of this jam and store it.  We kids used to feast on it. Today I made this super tasty mango jam with the help of my mom and it turned out super tasty. If you don’t find such kind mangoes in your area then not to worry, use any kind mangoes you get in your locality.

Preparation Time: 10 Minutes

Cooking Time: 60 Minutes

Ingredients : 

7-8 big Size mangoes ( 2 Kg)

1 Kg Sugar

2 Teaspoons cardamom powder

Method : 

Wash mangoes thoroughly 3-4 times .

Peel off mangoes and remove the pulp .

Grind the pulp to smooth puree using mixer grinder and take out the puree in a heavy bottom pan . Some use non stick pan , but I avoid non stick wherever I can. 

Keep the pan on medium heat and stir occasionally using wooden or plastic spatula.

Cook for around 30 minutes or till you see it getting thick.

Add sugar , mix and keep cooking . The mixture splutters , so be careful. Keep stirring in between. 

Once sugar is added, the mixture becomes thin again . It will eventually start getting ticker again.

After an hour or so the mixture becomes thick will start leaving sides of pan. 

Add cardamom powder , mix and remove from heat.

Once it is cooled down completely, store in glass jar. 

Butter garlic prawns is a quick starter recipe, wherein prawns or shrimps are marinated in homemade garlic sauce with crushed pepper and salt and then fried in a pan using butter and oil.

When you are expecting some guests at home and have to prepare quick and tasty starters, butter garlic prawns is one of the best . Only thing, you can marinate them overnight and then cook the next day . Just takes 5-6 minutes to cook. But if you forget to marinate them the previous day, no worries. Keep them marinated for at least an hour. Thats it !!!

Preparation Time: 60 Minutes

Cooking Time: 5-6 Minutes

Serves : 2

Ingredients : 

500 grams Prawns(Shrimps)

1 Tablespoon Brandy or white rum

1 Tablespoon Extra Virgin Olive Oil

10-15 Garlic cloves(Chopped or minced)

14-15 black pepper corns (Crush them)

Juice of 1/2 lime

Bunch of chopped coriander leaves(Cilantro)

1 Tablespoon Butter

2 Tablespoons cooking oil

Salt to taste

Method : 

Take prawns in a bowl, wash them 3-4 times with clean water. Drain the water .

Chop garlic . Should be finely chopped.

Crush Black pepper using mortar pestle.

Add crushed pepper and chopped garlic in the bowl with clean prawns.

Add a tablespoon of Brandy or White rum and a tablespoon of extra virgin olive oil and juice of half lime. Also add salt and mix properly.

Keep prawns aside to marinade overnight or at-least for 60 minutes.

Heat a pan and add a tablespoon of butter and 2 Tablespoons of cooking oil. Once the oil is hot , add marinated prawns.

Saute the prawns on medium heat for about a minute.

Now close the lid and let the prawns cook till done. Takes around 5-6 minutes.

Add chopped coriander leaves. Mix.

Serve it with roti or enjoy as an appetizer.

Goan Sol Kadhi is a popular appetizer drink made of Kokum & Coconut Milk. Sol Kadi goes well with delicious sea food . It is known for its digestive properties and also is a very good detoxifying juice. In my today’s recipe, I have made two variations of sol wadi: with and without coconut. Both taste superb and good for health.

Sol kadhi is one of the famous drink which is served around konkan areas . It is our tradition or culture and you can say that our non veg thali is just incomplete without sol kadhi. There are many different ways people in Goan, Malvan prepare this kadi. The one without coconut milk is called futi kadhi in Goa. Some prefer it futi and some prefer with coconut milk. Let’s see how to prepare our authentic Konkani sol kadhi .

Preparation Time: 20 Minutes

Serves : 2

Ingredients : 

12- 15 kokum

4-5 Green chilies

1/2 Grated Fresh Coconut

1 Bunch Coriander leaves

2 cloves Garlic (Crush them using back of the knife)

1/2 Teaspoon hing(Asafoetida)

1/2 Teaspoon Sugar

Salt to taste

Water

Method:

Soak around 12-15 kokam in 2 cups of water for around 10-15 minutes

For coconut solkadhi grind freshly grated coconut and 2 green chilies use half of the kokum syrup prepared(Do not use soaked kokum yet). Use little water.

Strain it in a bowl using strainer. Use around a cup of water . do not use excess water because the coconut milk needed should be thick.

Add few of soaked kokum for extra tanginess.

Add chopped coriander leaves, 1 finely chopped green chili and salt.

Mix and we are all set to serve sol kadhi .

For sol kadhi without coconut, use remaining kokum syrup along with soaked kokum. Add in double the quantity of water in it.

Add in chopped coriander leaves, 1 chopped green chili and crushed garlic cloves.

Add 1/2 teaspoon hing(Asafoetida).

Add salt and sugar(you can adjust as per your taste). This sol kadhi is bit towards sweeter taste. Mix and serve. Enjoy both our solkadi.

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