My exposure to Malvani food has been very limited, and for many years was largely confused with Mangalorean food, thanks to a certain Ossie Pereira, my early guide to western Indian cuisines among other more important things. It was after watching some food shows on TV that I learned about the distinct Malvani style, and began to keep my eyes and ears open for an opportunity to try something out. That opportunity came in the form of a Malvani Chicken and Kombdi Vade post on Poonam Borkar’s excellent food blog - Kande Pohe.
- Make Malvani Masala Powder by blending roasted spices together.
- Marinade the chicken with the masala, lime juice and some oil.
- Make coconut-onion paste along with a little garlic, some ginger and fresh coriander leaves.
- Fry the onions, with some hing, add the chicken and fry for a while. Let it all brown and stick a little.
- Add the coconut onion paste.
- Bring to a boil, adjust the gravy consistency.
I first made a Malvani masala powder with Poonam’s ingredients, which are
2 tsp coriander seeds
1 tsp cumin seeds
5 red chilies (see note #1 below)
1/2 tsp black pepper
1 inch cinnamon stick
1 black cardamom
3-4 green cardamom
1 star anise
1 mace / javetri (I used about half)
1 small piece of stone flower / dagadphool (I used more, maybe 1 tbsp of the stuff, see note #2 if you don’t know what dagadphool is)