Malvani Cuisine is essentially delicious coastal Konkani cooking. The scenic Malvan region is located in the state of Maharashtra along its southern coast. Malvani dishes are characterized by the abundance of fresh locally grown produce, spices and tender succulent coconuts.

Kokum is a dark purple fruit native to India and commonly used as a “souring agent” especially in Goan, Konkani & Maharashtrian cuisines. Kokum is usually sold in its dried form - it is then soaked in warm water & the resulting liquid or juice is then added as a souring agent in many dishes. But if you are unable to find kokum in your area, you can easily use tamarind as a good substitute.

The key to this dish lies in the special Malvani Masala (spice mix). This bold aromatic mixture of spices is characteristic of many famous Malvani dishes including this recipe.


MALVANI MASALA POWDER

Ingredients:

5-6 whole dried red chilies, to taste
2” stick of cinnamon, broken into smaller pieces
4-5 whole black peppercorns
3-4 cloves
½ tsp black mustard seeds
1 tsp fennel seeds
1 tsp coriander seeds
½ tsp cumin seeds
1 black cardamom
½ piece of star anise
1 piece of mace (the lacy outer covering of the nutmeg)
¼ tsp freshly grated nutmeg

METHOD:

Roast all of the ingredients one by one in a dry skillet on medium low heat until fragrant. Remove from the heat and allow to cool. Grind into a fine powder & store in an airtight bottle for up to 6 months.

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MALVANI SHRIMP CURRY

Ingredients:

1 lb medium to large shrimp, peeled & de-veined/tail-on
1 medium onion, finely sliced
3-4 cloves of garlic, finely minced
1 cup of freshly grated coconut (frozen is fine) OR 1½ cup coconut milk
½ cup desiccated coconut
½ tsp turmeric (haldi)
1 tsp kala masala (aka goda masala) or garam masala
½ tsp ground coriander powder
½ tsp ground cumin powder
1 heaping tbsp of Malvani Masala powder
salt & pepper, to taste
1 tbsp kokum liquid/juice (or 1 tsp tamarind pulp or tamarind concentrate or tamarind powder)
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leave for garnish

METHOD:

In a large deep skillet or wok on medium high heat, add the oil. When hot, add the onions along with the garlic & desiccated coconut. Let the onions cook until they are golden brown in color. This may take awhile, up to 8-10 minutes. Now add the spices (turmeric, kala masala, ground coriander powder, ground cumin powder, Malvani Masala powder, salt & pepper). Let the spices fry for a few minutes, adding a little oil if needed. Now add the kokum (or tamarind) and let cook for another couple of minutes before the coconut. If you are adding freshly grated coconut, add a little water (½ to 1 cup) as needed. If you are adding coconut milk, there is no need to add any water. Reduce the heat to low and let simmer for 8-10 minutes to let the flavors develop & combine nicely. Lastly, add the shrimp, cover & let cook for about 5-6 minutes or until the shrimp are opaque. Garnish with freshly chopped cilantro & serve immediately with fresh chapatis & fragrant Basmati rice.


VARIATIONS:

You could certainly make this dish with chicken or your favorite vegetables if you prefer. Just note that cooking times will vary accordingly.