The East Indian Community

Original Inhabitants of Bombay, Salsette & Thana.

Kanji Curry

Kanji Curry



1/4 Kg. Lady Fingers        1/4 Kg. Brinjals

1/4 Kg. Red Pumkin        1/4 Kg. White Pumkin

1 piece Coconut         2 tbsp. Dry Coriander

Tamarind pulp            1 Onion

1 tbsp. Rice Flour        2 Cups o Rice Kanji

25 Medium sized Prawns (with heads)

1tbsp Vindaloo Masala (Raw masala)


Roast the corriander.

Grind the roasted corriander, the tamarind and vindaloo masala. Separately Grind the Coconut.



Slice the onions. Cut the vegetables into pieces. Put the onions, vegetables, 2 tbsp rice kanji and prawns. into a vessel. Keep the flame on low and stir till prawns change color (half cooked). Add sufficient water. Occasionally stir till vegetables are cooked.

Add the ground coconut and the rice kanji. Let it boil for 5 minutes. Add the ground masala and the rice flour. Stir well. Wait till it boils. Serve Hot.

Kanji Curry is best eaten with plain white rice. It is a cooling dish hence eaten when it is hot.

Kanji curry


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