Goan Kokum Curry
This delightful Kokum Curry, is one of the simplest curry you can ever make. It is very specific to Goa and prepared using just hot water; without any coconut milk unlike other popular 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.
Ingredients
- 800 ml water
- 20-22 nos dry kokum petals handful
- 1-2 nos green chillies
- 2-3 nos garlic cloves
- 1/4 tsp asafoetida
- 1/2 tsp sugar adjust as per taste
- 1/2 tsp salt adjust as per taste
- fresh coriander leaves for garnish
Instructions
- 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 the 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 it at room temperature or chilled; either ways it tastes wonderful.
Notes
- You can adjust the amount of any ingredient in this recipe as per taste.
- Use coconut milk instead of hot water to prepare solkadhi that is popular version of kokum curry.