Recipes

Konkani Curry

A classic coastal curry made with MASSOUL Konkani Curry Masala.

For 500 g of your choice

Bangda (Mackerel) — Aamshe Teekshe Fish Curry
Also goes well with Surmai (Seer Fish), Pomfret, Prawns and Crab.

Raw Banana or Masoor Dal — Bendi
An authentic Konkani curry with a thick, masala-coated finish.

Aamshe Teekshe Fish Curry

1. Marinate 500 g fish with ½ tsp turmeric powder, 1 tsp red chilli powder and salt to taste. Keep aside for 30 minutes.
2. Mix 50 g Konkani Curry Masala with 200 ml (1 cup) warm water to form a smooth paste.
3. Heat 3–4 tbsp coconut oil or regular cooking oil in a kadhai.
4. Add the prepared masala paste and cook on medium heat for 2–3 minutes, stirring continuously.
5. Gently add the marinated fish. Add 100 ml (½ cup) water, or more if required, to adjust the curry consistency. Add salt to taste.
6. Cover and cook on medium heat until the fish is fully cooked.
7. If desired, prepare a tempering of finely chopped garlic in hot coconut oil and pour it over the curry before serving.

Tips:

• For an authentic Konkani flavour, use coconut oil instead of vegetable oil.
• This masala pairs well with bangda (mackerel), surmai (seer fish), prawns, pomfret and crab.
• Fish curry tastes even better after resting for a few hours, as the flavours develop and are absorbed into the fish.

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Konkani Sukka

A rich, roasted Konkani masala preparation with a thick, masala-coated finish.

For 500 g of your choice

Meat or Fish — Chicken or Fish.

Vegetarian option — Mushroom, Paneer or other vegetables.

Konkani Sukka

1. Marinate 500 g chicken or fish with 50 g Konkani Sukka Masala, salt to taste and 1–2 tsp oil. Allow to rest for 10–15 minutes.
2. Heat 3–4 tbsp coconut oil or regular cooking oil in a pan.
3. Add 400 g (approximately 4 medium) finely chopped onions and sauté until they turn light golden.
4. Add the marinated chicken or fish and cook over medium heat.
5. Add a small amount of water as required, cover and cook until the chicken or fish is fully cooked.
6. Remove the lid and continue cooking until the masala coats the chicken or fish evenly and the preparation becomes thick and glossy.
7. Turn off the heat, sprinkle 2–3 g Konkani Sukka Masala over the dish, mix gently and serve hot.

Vegetarian option: Follow the same method using 500 g mushroom, paneer or vegetables. Adjust the cooking time as required. The masala should coat the ingredients well and finish thick rather than watery.

Serving suggestion: Best enjoyed with chapati, bhakri, neer dosa or steamed rice.

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Konkan Roast

A deeply roasted coastal masala with a rich, glossy finish.

For 500 g of your choice

Meat or Fish — Chicken or Fish.

Vegetarian option — Mushroom, Paneer or other vegetables.

Konkan Roast

1. Marinate 500 g chicken or fish with 50 g Konkan Roast Masala, salt to taste and 1–2 tsp oil. Allow to rest for 10–15 minutes.
2. Heat 3–4 tbsp oil, regular cooking oil or coconut oil, in a pan.
3. Add 400 g (approximately 4 medium) finely chopped onions and sauté until they turn light golden.
4. Add the marinated chicken or fish and cook over medium heat.
5. Add a small amount of water as required, cover and cook until the chicken or fish is fully cooked.
6. Remove the lid and continue cooking on high heat until the masala coats the chicken or fish evenly and the oil begins to separate.
7. Turn off the heat, sprinkle 2–3 g Konkan Roast Masala over the dish, mix gently and serve hot.

Optional: For a deeper roasted-onion flavour, char the onions over direct gas flame and then blend them before adding them to the pan. Use with care and avoid burning them completely.

Vegetarian option: Follow the same method using 500 g mushroom, paneer or other vegetables. Adjust the cooking time as required.

Serving suggestion: Best enjoyed with chapati, bhakri, neer dosa or steamed rice.

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Two Coast Roast

A bold roasted masala bringing together flavours from both coasts.

For 500 g of your choice

Meat or Fish — Chicken or Fish.

Vegetarian option — Mushroom, Paneer or other vegetables.

Two Coast Roast

1. Marinate 500 g chicken or fish with 50 g Two Coast Roast Masala, salt to taste and 1–2 tsp oil. Allow to rest for 10–15 minutes.
2. Heat 3–4 tbsp oil, regular cooking oil or coconut oil, in a pan.
3. Add 400 g (approximately 4 medium) finely chopped onions and sauté until they turn light golden.
4. Add the marinated chicken or fish and cook over medium heat.
5. Add a small amount of water as required, cover and cook until the chicken or fish is fully cooked.
6. Remove the lid and continue cooking on high heat until the masala coats the chicken or fish evenly and the oil begins to separate.
7. Turn off the heat, sprinkle 2–3 g Two Coast Roast Masala over the dish, mix gently and serve hot.

Vegetarian option: Follow the same method using 500 g mushroom, paneer or other vegetables. Adjust the cooking time as required.

Serving suggestion: Best enjoyed with chapati, bhakri, neer dosa or steamed rice.

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