Question

summary of Malvani cuisine,as the local style of cooking is known,combines three ingredients with magical perfection: fish, coconut and spice. The limpid water off the Malvan coast is so rich in marine life that a proposal exists to convert it into a sanctuary. It is therefore no surprise that the fish here is the freshest and tastiest that can be. The variety of seafood is also mind-boggling apart from the usual pomfret ,seerfish salmon and mackerel, the sea yields the juiciest prawns,, shrimps,mussels, oysters and clams. We ate our through mountains of steamed rice, with ships of divine sol-kadi, in which the tart taste of the kokum berry(garcinia indica) is married to creamy broth of coconut milk a meal like this, a asiesta is a must. After breathtaking and commendable cuisine, it was time for hoary history.​

Answer 1

Answer:

Malvani cuisine uses coconut liberally in various forms such as grated, dry-grated, fried, coconut paste and coconut milk. Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger and garlic. Some dishes also use kokum, dried kokam (amsul), tamarind, and raw mango (kairi). The Malvani masala, a form of dried powder masala, is a combination of 15 to 16 dry spices. This masala is coarsely ground and stored in jars to be utilized when required. However, not all of the cuisine is hot and spicy; the Konkanastha Brahmin style of food is an example of less spicy food.