Mum visited us a couple of weeks ago, cooked us up some Samarachi Kodi. For those who lived in Goa would know the significance of this meal, in the good old days Goa was shut during the monsoons, houses were stacked prior to the monsoons with dry prawns, dry fish, sausages to last till the end of the monsoons.
Then my Aunty Sunita from Moira came over and told us a little more of good old Goa in the monsoons how people bought rock salt, buy tamarind for the entire year as it was available on in april and may. Chillies too were stocked up on, the non spicy Aldona chillies for color and taste. The small red onions tied in bunches in the kitchen, that perhaps had a smoked effect.
Water pickles, feni, vinegar, all stored of course running out of feni was very common with an alcoholic in the house 🙂 If you have some story to share of the good old days do post a comment!
This curry can be made with dry prawns and you can try experimenting with dry bombay ducks, todays Samarachi Kodi recipe is a dry prawn curry, perfect for the rainy season. A special thanks to Annarita for help with this recipe 🙂
Main Samarachi Kodi Ingredients
1 Tin dry prawns
2 Big onions
1/2 Scraped coconut
1 Small Ball Tamarind
1 Tomato
Salt to taste
Samarachi Kodi Masala Ingredients:
1/2 Coconut
6 – 8 Kashmiri Chillies
1/2 Orange Flower (Jaipatri)
1/2 Daggad phool (Star Anise)
1/2 Teaspoon Mace (Javitri)
1 Teaspoon Turmeric powder
2 Pieces of Cinnamon
1/4 Teaspoon Methi seeds
3 – 4 Pepper corns
6 Cloves
1 Small Onion
2 Teaspoon Corriander seeds
6 Flakes of Garlic
1 Inch Ginger
A pinch of Jeera
So now that you’ve got your ingredients ready lets start making our Samarachi Kodi. Roast the half scraped coconut with the small onion and haldi powder
While thats getting done, clean the dry prawns by removing their heads if there are any and soak. You also need to soak the small ball of tamarind in water.
When the coconut is roasted, roast all the masala ingredients and grind.
Getting your Samarachi Kodi Masala was relatively simple, the only thing is this recipe requires a few unique ingredients as compared to what we have used in our other Goan recipes so far.
Keep the Masala aside, chop the onions, tomato, ginger, your prawns should be well soaked by now.
Get your coconut milk ready, if you have been following our recipes you would know how to do that by now 🙂
Sauté the onions till slightly brown.
Add the ginger and the big tomato and continue to fry
Add the soaked dry prawns, don’t add the water only the prawns.
Keep frying for a while.
Then add the Samarachi Kodi masala along with the Tamarind water.
Depending on how thick you want your curry add the coconut milk
To give it a little more tangy taste you can add some raw mango to the dish.
Remember you are already adding tamarind water so according to your taste buds.
So there you have it, your Samarachi Kodi should be ready in a bit.
Enjoy eating it with hot rice and pickle on a cold rainy day.
Hi Clyde
Per d net jaivatri / jaipatri / mace is d same thing… But u Hv mentioned jaivatri n jaipatri separately in d recipe.. So mace has 2 b added twice?… Also in d pic what is d ingredient between d cloves n garlic?
Thks/Margaret
Hello Krishna,
I personally have not come across a shack with outstanding food. I think its the entire beach package that goes hand in hand.
But there are quite a few local restaurants that are on through out the year that serve some awesome food.
We have a couple mentioned on the restaurants section on this site 🙂
Enjoy your holiday!
Clyde,
Firstly thanks a lot for all these awesome recipes in here.. Tried out some of them, and every single one turned out awesome.. Am in love with your Goan cuisine.. So much so that,we are visiting Goa next week, to try out all these, as its by the veterans there(not to forget the beaches,churches n the rest :p ).. Hopefully,my cooking wouldnt be so far off from the original tastes!!
Dunno if we would be able to eat away all we want, cuz everyone keeps telling that,all the good shacks will be closed,now that its off-season. 🙁
Hope that's not the case.
-krishna
Hi Clyde,
When I was a child and we took the steamer to Panjim, my mother used to make a dry kinda roasted coconut/chilly curry as packed lunch for us. We used to have this with white rice and dry fish. Awesome taste, it is called "Addemn". Would your folks in Goa happen to know the recipe?
Thanks for the good work !
Clyde, I just found out that Jaipatri or Orange Flower is actually Mace.
Your recipes are awesome! Thanks! John de Sa
Thank you Blossom 🙂
I am frantically looking for the recipe of Goan Pork Chops and cant find it anywhere. Can u help me pls? My email ID is:
dsouzavernie@yahoo.com or you can send it on vernieds@gmail com too. I would very much appreciate if my request is answered.
Tried it…Amazing taste…i love the pic of the raw ingredients. It gives me a fair idea of the proportions used. God Bless you for sharing this..
when the chillies are not ground you can control the spice by knocking off the seeds and still get the color…
@ dan
i too never grew up in goa, this information is passed on to my by family in goa perhaps someone can help you on the facebook page, ill ask the question there
🙂
Hi Clyde,
Thanks for posting these recipes. I enjoy reading and trying them out. Reminds me of my Mum.
Regards,
Melissa
Hi Clyde:
I'm originally froM Aldona but grew up in Bombay. Hey, in theis recipe you refer to Aldona chillies. What are they called in Konkanim? Are they readily available for purchase in Aldona market? Where is the best place to get them? Also, is there any difference if we got them ground for use in the curries?
Thanks bab.
Dan
Hi Clyde ,
Thanks so much for this recipe. In Goa there is a restaurant (Mum's Kitchen – ridiculously overpriced and very small portions ), that serves just 1 bowl of this curry for 500/- INR . so i just had to make this curry at home , out of defiance . Thanks so much again :)…. Grinding the wet prawns and adding fresh prawns while cooking too tastes amazing .
Regards ,.
@hungry for more
sorry, we have never bought a ready made goan recipe in our entire lives 🙂
@merel
yeah should be around 100gms
@ belden, hope you enjoyed it and im sure it din't last that long
@ brula the orange flower is jaipatri
@ renuca i replied to your comment when i bumped into you 🙂
Hi,
Your website is just amazing and the passion for cooking is unbelievable. This is my all time favourite recipes and would love to know what is Orange flower. I live in Mississauga and would like to know if this is available here or if there is a substitute for this.
Thanks a lot
Brula
ok ok ok.. thats enuff now.. stop with all the food.. some of us are a little too far from Goa right now.. sigh
jokes aside, this one has always been and always will be one of my favorites and if you think it tastes good right when its ready, just give it a taste in a day or two.. probably wont last that long though eh?? Thanks from Belden
half of a coconut would be approx 100 gms???
plz reply soon–Merel
lovely curry….looks very tempting
Hi, Love you site but miss an authentic recipe for Recheado also what is orange flower?
Hi Clyde, Thanks for this recipe, lucky me, coming by your site, keep it coming for the lazy ones like me. Would you know of any place where I could get goan masalas in mumbai, tried the commercial ones like Karma etc, but not the same.
Thanks
HungryForMore.
Hi Clyde
Thanks for helping us taste Goa in Canada. By the way what is orange flower or its substitute.
Some recipes use Feni what is the closest substitute.
Thanks, regards and hope to hear more from you.
Neville
Hi Clyde,
I came by your blog looking for a cutlet recipe, and when I saw your pic thought you looked familiar.. after reading about the Moira connection, knew I was right … loved going through all the recipes and you can be sure I've bookedmarked it for future reference. Great job really!
P.S: You made 'Aunty Sunita' sound like some ancient goan relative…lol does she approve? 🙂
Hi Clyde,
I've tried few recipes from your site and they turned out quite delicious. Thanks for the Samarchi kodi recipe. Goa is beautiful and so are its recipes and people. Keep up the good work!!
Neel.
Akshay said
Hey clyde gr8 job man. Ur mom rocks. Even I m from Mumbai but i jus luv visting goa and gobbling d goan cuisine. I visit every 3-4 months to get d taste of Xacutis, Vindaloos, fish curry, mackrel rachedo masala and many more. Looking at my frequency of visits to goa my mom insists me to get married to goan girl 🙂 lolzzz…… .
I have been tryin 2 get my culinary skills right ur site has helped me a lot. Thanks for such setting up goa in my kitchen…. Adios and my regards to chef…. Keep posting….. Gracias
Goa Rockssssss……….
nice
beautiful recipe …reminded me of good old days
beautiful …u remind me of my mom!
A lot of the "Fairs" are in May and people buy all the masalas, dry fish, chillies, tamarind at the fair and stock up for the rains! Curry looks awesome!
Hi,
Your mum’s recipes and your efforts are great. The confusion in this recipe is due to you trying to make it easy for everybody… It should actually be javitri, daggad phool and chakri phool i.e. Mace, black stone flower or kalpasi and star anise. Hope this helps. God bless you and your family Mr.Clyde. You are doing a great job. Thank you.. Mrs. Sulata Coelho.
thanks for your dish
Love the style..
Nice authentic Recipies and the step by step instructions .
Stanley
Thank you so much! My mum is longer around for all these recipes. Thank you for sharing. Much appreciated!
Thank you so much! My mum is no longer around for all these recipes. Thank you for sharing. Much appreciated!
Another great recipe….Thanks again Clyde n a big thank you to ur mum too
Rightly said the good old days of the rainy season where Mum used to make this dry prawn curry. Just unforgettable.Today people are least bothered of the rains which is hurting especially the Goans.People are literally cursing the rains which is God’s doing.Its a sad sight and plight but nonetheless there are few Goans like us that remember the good old rainy days and cherish the wonderful moments.
Hi. Just wntd to ask , isnt jaipatri and javitri the same ?