Shevto Hooman
Shevto Hooman celebrates the delicate flavour of mullet cooked in a blend of coconut, tamarind, and spices.
Main Course
Ghol Curry
In this Koli preparation, the Ghol fish shines in a fragrant coconut-based curry.
Nevti Curry
This Koli-style preparation of mudskipper fish is cooked with colocasia leaves, Koli masala, and tamarind.
Karal Karuvadu Rasam
This recipe for rasam uses dried ponyfish and Kuzhumbu milagai thool, a spice blend intrinsic to South India.
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.