East Indian Curry

During the pre-independence era, when the East India Company claimed its power over most of the Indian subcontinent, a certain community in the northern parts of the Konkan belt was left out. Many of the inhabitants of these parts were converted to Christianity by the Portuguese. However, they never let go of their roots and Konkani culture; this pride and heritage was treasured and passed down to the succeeding generations. These people who settled in the Mumbai region, decided to call themselves ‘East Indians’ (adopted from the East India Company). No western influence nor colonization could affect the ritual of elders in the family mixing vast quantities of accurately measured sun-dried spices once in a year to store them in recycled beer bottles. As the bottles were tinted, the masala would get protection from the sun. Hence, the name ‘Bottle Masala’. Added to meat, fish, vegetable preparation and even curries, the specialty of this masala was to enhance flavour, but never let it…

Source: Living Beyond

Import to my cookbook