This delightful Kokum Curry, is one of the simplest curry you can ever make. Kokum is a beautiful deep-red coloured fruit that can be found only in western ghats of India ie, Goa & Konkan region. Although commonly called as Kokum; it is also known as garcinia indica. A young – fresh kokum fruit has sweet taste therefore it is used to prepare wonderful juice. However; once dried it gets sharp taste and used in recipes like fish fry, solkadhi or other curries to add tanginess. Kokum is a cherished ingredient of konkani cuisine and used in abundance. I am no exception and like to use it in variety of my recipes. One of my simple and favourite recipe is; this Goan Kokum Curry.

This kokum curry is very specific to Goa and prepared using just hot water; without any coconut milk unlike its famous version ie, Solkadhi. Simply infuse kokum and few other ingredients in hot water and voila your kokum curry is ready. Such a straightforward recipe that can be prepared literally in no time. You can make it ahead of time and serve with your food. At my home; we make this curry almost every other day, especially with fish or chicken meals. It can be served in a small bowl along with a main meal. Enjoy with rice by pouring over it or drink it after a meal; either way it tastes amazing. It is slightly tangy, sweet with mild spiciness; a perfect palette cleanser and also helps in digestion.

Ingredients:

800-1000 ml water

Handful of kokum (20-22 dry kokum petals)

1-2 green chillies

2-3 garlic cloves

1/4 tsp asafotieda

1/2 tsp sugar

1/2 tsp salt (or as per taste)

Fresh coriander leaves

How to make:

Boil water in kettle or over stovetop.

Take boiled water in a jug and add dry kokum into it.

Keep the jar aside to infuse kokum juice into the water.

Meanwhile; gently crush garlic and chillies together. I prefer to remove some of chilli seeds to toned-down spiciness.

Add crushed garlic-chillies into infused water.

Also, tip in asafoetida, sugar and salt into the jar.

Set this jar aside or in the refrigerator to infuse all flavours into the water. Keep it aside for 15-20 minutes or more.

Just before serving; you can strain the kokum water and garnish it with freshly chopped coriander leaves.

Kokum curry is ready to serve; pour it into serving glasses. Serve at room temperature or chilled; either ways it tastes wonderful.

Enjoy it as a side dish with your rice meal or as a drink.

I hope you enjoyed this traditional Konkani recipe and might want to try sometime.

If you have any questions or suggestions for me then I am all ears.

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Recipe