While seafood dominates the Kokani Muslim cuisine, there are other forms of meat too that the Kokani’s enjoy eating. Mutton is one such preferred meat and its preparation was relegated to a special occasion or feast especially Eid day. A common way of preparing the mutton is a tangy, tomato-based gravy or saalna as Kokanis call their gravies. Also, Kokanis love to flavour their non-seafood preps too with smokiness of roasted coconut so this dish too is not spared from the addition of coconut.
We savour this dish most with saandan or traditional steamed rice cake. This combination brings back childhood memories of Eid day when grandma would have saalna and saandan prepared as a festive meal. Pairing this curry with steamed rice is another way on enjoying this dish.
Here is my recipe of arriving at this flavourful curry.
- Regional Indian Food & Travel enthusiast