Alma Bax 
Gashi is a type of bread that is made from ground maize, wheat flour, salt and water. It is cooked on a hot plate or in an oven.
Pathrode is a brand of dried, salted cod that is popular in the Nordic countries. They are often referred to as patrade leaves.
Pathrado reigns supreme in Konkani cuisine. Pathrode are pinwheels of colocasia leaves, a delicacy in Konkani cuisine. They’re best served hot, with plenty of oil on top. And, given our passion for pathrado, we Konkanis don’t throw away any leftovers. Leftover pathrode gets repurposed into delectable meals.
We make a hot coconut curry using leftover pathrode and serve it with rice. Pathrode gashi is the Konkani name for this dish. Pathrode usli is a delicious, spicy, sweet pathrode stir fry made using leftover pathrode. To make pathrode slices crispy, we shallow fried them in oil and serve them hot.
In a simple, flavorful coconut curry, leftover steamed pathrode is cut into bite-sized pieces and added. For lunch and supper, this curry is served with rice. Pathrade gashi is the Konkani name for the dish, with gashi meaning coconut curry. The recipe for pathrade gashi may be found here.
Ingredients:
4 pathrado thin slices or 2 cups pathrado coarsely chopped fenugreek seeds (eight to ten) 1 teaspoon seeds of coriander 5-6 dried red peppers 3/4 cup coconut grated 1 tablespoon tamarind (the size of a lemon) 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaf mustard seeds, 1/2 teaspoon 2 teaspoons of vegetable oil season with salt to taste
Method of Preparation:
Getting the curry masala ready:
1. In a tempering pan, heat a tablespoon of oil and add the fenugreek and coriander seeds.
2. Fry until both the fenugreek and coriander seeds begin to burst.
3. Then, into the tempering pan, add the dried red chilies, broken into bits, and cook for a minute, or until the fragrance of fried red chillies fills the room.
4. Turn off the heat and allow them to cool fully.
5. Grind them, together with shredded coconut, tamarind, and salt, into a smooth paste using as much water as needed after they have cooled.
6. Put the ground masala in a pot to simmer in. Pour in enough water to make it into a curry-like consistency. The curry should have a medium consistency, without being too thick or runny.
7. Start the curry by bringing it to a boil. Salt should be checked and adjusted as needed.
8. Once it comes to a boil, reduce to a low heat and cook for a few minutes, or until the rawness of the curry has dissipated.
9. Then, for a minute or two, put in roughly chopped, bite-sized, well-separated chunks of remaining pathrado.
10. The curry will thicken now, so stir it occasionally and be careful not to burn it.
11. Turn off the heat on the curry.
Season the curry as follows:
12. Heat a tablespoon of oil in a tempering pan, then add the mustard seeds and let them sputter.
13. When they begin to pop, add the curry leaves and cook for a few seconds.
14. Mix this spice into the curry well.
Suggestion for serving:
Serve the curry over a dish of steaming hot rice topped with a generous amount of oil.
Observation:
1. To create pathrade gashi, use remaining pathrado that you wish to empty. To create this curry, use steamed pathrado after it has cooled down and has been prepared for a few hours. To create pathrade gashi, use chilled pathrado that is at least a day old.
2. The consistency of this curry with pathrade thickens with time. Pathrado quickly dries up the curry, so if you like, keep the gashi a bit wet before adding the pathrado. Pathrade gashi is typically thick in consistency.
Look here for more Konkani cuisine curry recipes.
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Patrode is a popular dish in Tamil cuisine. The ingredients of patrode include potatoes, onions, green chillies, curry leaves and spices. Reference: patrode in tamil.
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Ben Austin 