Necessity is the mother of invention, and in this case, the reason behind kalchi koddi, a tasty staple of Goa.
When I was growing up in a village in India's then-smallest state, Goa, my family had a Sunday tradition. We love to eat and we have the hips to show for it.
Located on India's west coast, Goa is known for its sun, sand and beaches. A typical Goan meal is xitt-koddi-nustem (rice, curry and fish). A long coastline meant a lot of wealth came from the sea; an easy availability of coconuts meant they often found their way into the food – which, like all aspects of Goan life, is heavily imprinted by four-and-a-half centuries of Portuguese rule.
Our breakfast, after early morning Mass and catechism classes, was an elaborate affair. It was a mix of local food and imported ('tinned') foodstuff. The dining table would be loaded with tinned cheese, butter, beef roast, omelette, tea, coffee, jam and fresh poee (Goan flatbread). The piece de resistance, to us children anyway, was kalchi koddi, a dish that literally translates to yesterday's curry.
Kalchi koddi was usually made of fish curries inflected with coconuts – either grated coconut ground into a paste or coconut milk. The beauty of this simple dish was that it made leftovers exciting on their own.