Eight West Coast Indian Curries You Should Be Aware Of

Most people prefer to use the term “curry” quite sparingly. Perhaps a few favorite curries spring to mind when you mention India, but the country is a kaleidoscope of flavors and cultures, and each area has its own unique specialties to offer. We’ll examine curries from all throughout the nation and dissect some of the local favorites in this series.

From Gujarat to Goa, on India’s western coast, there are many distinct varieties of curries to be found. Every municipality has a somewhat distinct curry taste depending on the local food that is available and the ingredients used, and the variations are much more pronounced across states.

Gujarat is recognized for its vegetarian cuisine, but if you go south, you’ll discover that fish and shellfish predominate in Maharashtra’s coastal regions, while in Goa, meat and seafood are almost a given during meals. Western Indian cuisine is quite diverse, and although there are hundreds of interesting dishes to explore, these eight will help you better appreciate their flavors.

Gujarati Kadhi
This dish made with yogurt is found in many varieties all throughout India, but Gujarati cuisine has its own unique flavor. The main component of kadhi is besan, or gram flour, while other variations leave out the yogurt entirely. It usually has a thicker consistency because it includes a larger percentage of besan. Gujarati kadhi has a sweet, tangy flavor, is thinner, and contains less besan. Simple ingredients for tempering include cloves, cumin seeds, mustard seeds, and cinnamon stick.

No Ras No Fajeto
Particularly in the Gujarati area, kadhi is a staple when the summers become hot or you simply want something light on the stomach. This curry has a yoghurt foundation and is made sweet, spicy, and tangy with the addition of mango pulp, chickpea flour, and spices. This dish, sometimes called Mango Kadhi or Aam Ras Kadhi, literally means “mango pulp is ruined,” which is how it came to be. Mango peels are washed in order to remove the leftover pulp, which is then utilized to make the Ras concoction.

Rassa
Rassa is a general Maharashtrian word for a variety of hot curries. In the region, a curry often comprises of the spicy “Rassa” and a thin coating of oil known as “Tarri” that adds even more heat. Depending on the area, rasa may have a wide variety of flavors, but it is often a meat dish like Kolhapur’s Tambdi or Pandhra Rassa, which is cooked with mutton and the region’s famous kala masala.

Usage
Maharashtrian cuisine is known for its spicy and tasty usal meal. The word “usal,” which means “made with legumes,” comes from Marathi. These meals may be made in a variety of ways and served in dry, semi-dry, or gravy versions. This Maharashtrian Usal curry recipe is a wonderful, hearty dish that is enhanced with roasted spices, boiling mixed sprouts, ginger, garlic, and desiccated coconut. The meal, which is often eaten with rice or bread, is well-known for its filling and robust flavors.

Curry, Kalvan
Popular in Maharashtrian cuisine, kalvan is a spicy and sour curry cooked from a spice blend mostly manufactured by populations in Mumbai and Alibaug. It is often used as the foundation for seafood dishes including fish, prawns, and crab that are eaten with rice or bread. It is created using a range of spices, such as cumin, coriander, and turmeric. Rich flavors and fragrant spices, which are expertly blended to provide a harmonic and gratifying taste experience, are the dish’s most well-known features.

Xitt Kodi
Goa is known for its seafood, and Xitti Kodi is the most famous of them all. In Goan cuisine, this curried dish has such a strong taste that it often serves as the main course for many people’s meals. Fish, tomatoes, onions, coconut milk, and a number of spices, such as turmeric, coriander, and cumin, are used to make it. The meal is renowned for its full-bodied and gratifying flavors and is often served with rice or power.

Caldin
Another staple of Goan cuisine, caldin is a softer, creamier curry with Portuguese roots. The meal, which is often eaten with toast or rice, is renowned for its brilliant yellow color and delicate, fragrant flavors. Goan Caldin is often cooked with pomfret fish, although it also tastes well with shrimp, clams, or vegetables.
Xacuti

Xacuti is one of the Konkan coast’s most well-known curries. A mixture of spices, including big dried red chilies, toasted shredded coconut, sliced onions, and white poppy seeds, are used to season the meal. Usually, it’s prepared with beef, lamb, chicken, or crabs. It’s also called chacuti in Portuguese, and it’s hot and crimson, capturing all the complex flavors of the little state.