Karal Karuvadu Rasam
This recipe for rasam uses dried ponyfish and Kuzhumbu milagai thool, a spice blend intrinsic to South India.
Main Course
Vakti Chi Ukar
A Koli-style curry made with dried ribbon fish, potatoes, and drumsticks.
Sukha Jawala Kismur
A monsoon staple along Goa’s coast, Sukha Jawala Kismur is a quick stir-fry made with tiny sun-dried shrimps.
Mangalorean Kane Fry
In this no-frills Mangalorean classic, Ladyfish (Kane) is slathered in a fiery, bright-red masala of boiled Byadagi chillies, garlic, ginger, pepper, and tamarind, then pan-fried until crisp outside and tender within.
Shobji Diye Aar Macher Korai Chochori
This Bengali-style Korai Chochori is made with Aar maach, mustard, and winter vegetables.
Purani Dilli Nihari Masala
Chef Sadaf Hussain shares a traditional recipe for nihari masala that mirrors the flavours of Purani Dilli.
Karandi Masala
This quick, everyday Koli shrimp curry brings together potatoes, kokum, and fresh baby shrimp.
Mandeli Masala
This light Mandeli curry is cooked with fresh hirwa watan and traditional Koli masala.
Bamboo Ke Bombil
A quick, no-fry Koli curry featuring sun-dried Bombil for a deep flavour.