This cookbook lists 10 Mangalore Catholic curries, greatly simplified so that a first time cook can easily cook them.
Converted Roman Catholics fleeing the Portuguese inquisition (for retaining their ‘pagan’ rituals) settled in Mangalore. Over time, they adopted the local customs, language ( Konkani) and their cuisine evolved as a fusion of Goan, Portuguese and Mangalore cuisines. Like all coastal cuisines coconuts and sea food are heavily used. Due to the Portuguese influence, this is one of the very few parts of India where pork is relished.
Use of red rice, use of hog plums as a souring agent, raw cashewnut in curries, fish / shrimp powder as flavouring and the use of fiery meet mirsang are hallmarks of Mangalore Catholic cuisine.
1.: Sweet & sour Chutney
2.: Kane Ghasi (Lady fish curry)
3.: Galmbi Chutney (Dried prawn chutney)
4.: Murmurai Vaingen (Brinjal Chutney)
5.: Kane Fry (Lady fish fry)
6.: Dal Sar (Lentil curry)
7.: Ros Curry – (Fish curry with coconut milk)
8.: Pork Baffat (Sour Pork Curry)
9.: Kori Ghasi (Chicken curry)
10.: Kori Adajina (Dry chicken curry)
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