इथे दिलेली मालवणी सागुतीची कृती ही आजी कडून आईकडे आणि पुढे आई कडून मुलीकडे चालत आलेली पारंपारिक कृती आहे. नेमका फरक कळण्यासाठी स्वत: एकदा घरच्या घरी ही कृती नक्की करून पहा.
Here is my honest effort to provide you with a recipe that has been taught from one generation to the next in a typical malvani family. The famous ‘Malvani Chicken Curry – Sagoti’
मालवणी सरंग्याची कळपुटी – Black Pomfret head dish – सरंग्याच्या (हलवा) डोक्यापासून बनवलेली मालवणी मसल्याची स्पेशल पाककृती. या साठी सरंग्याच्या डोक्याच्या भागाचे साधारण १ इंच अकराचे तुकडे घ्यावे.
Unlike Tikhla, fish curry is slightly more watery, but of course not too much; just enough to mix with rice. Kokani people are so much in love with fish curry that on certain fish market days, people would have already made all the preparations for the curry, even before they actually buy fish.
There are about 15-20 different types of cuisines made using mackerel in Kokan, as this is quite favourite fish. Generally Tikhla refers to a hot and sour thicker version of curry made with fresh coconut milk. Mackerel tikhla is very popular and generally served with fresh chapatti or bhakri.
Steamed fish cuisines like this one are made without any oil. It is sort of curing / pickling process, hence fish can be stored for couple of days. In old times when there were no refrigerators people who had no daily fish market nearby, especially from the inner parts of Kokan, developed these recipes so they can enjoy their fish without having to go out to the market every other day.
Prawns is one of the favorite sea food in Kokan. It is tasty and although you may have to spend some time cleaning it properly, it is very quick to cook. Nowadays you get cleaned prawns for bit of extra costs too. In Kokan people prefer brackish water black colour prawns over sea water once.
Malvani people are so much in love with sea food that it is pretty hard for them to bear wet monsoon months when supply of fresh fish is limited. They find some relief in dried fish and prawns. During summer people buy these dried fish, especially small size prawns called jowala, that they use as an alternative to fresh fish during rainy season.
When it comes to Malvani recipes sea food is extremely important part of it. Prawns particularly, are one of the most popular sea food. While there may be wide variety of prawns available in the market, it is advisable to use white or black once rather than the red once which may cause bloated stomach.
मालवणी जेवणात कोळंबी कालवण – kolambi kalvan – या पदार्थाचे बरेच प्रकार चाखायला मिळू मिळतात. त्यापैकीच कोळंबीची मालवणी गरम मसाल्याची कढी (आमटी) हा एक लोकप्रिय प्रकार आहे. कोळंबी घेताना पांढऱ्या किंवा काळ्या रंगाची असावी. पण लाल कोळंबी बहुतांशी वातूळ असते. कोळंबीच्या या प्रकारच्या आमटीत अगदी थोड्या प्रमाणात वापरलेले बटाटे व शेवग्याच्या शेंगा एक वेगळीच लज्जत आणतात.