| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 25g | 18g | 25g |
| sugars | fibre | protein | salt |
| 6g | 7g | 9g | 0.78g |
Having grown up along the beautiful Atlantic coast of Maine, I’ve been steeped in a culinary culture of fresh, savory seafood – but my love for food certainly doesn’t stop there. Learning, tasting, and experimenting with new recipes has always been something of a joy for me. And this is precisely why I’ve fallen head over heels for the insatiably flavorful Kokam Curry – a tangy and spicy curry made using Kokam seeds, coconut, and a myriad of Indian spices.
Now, before we delve into what makes this recipe a surefire delight to your tastebuds, you may want to take a peek at what it looks like:
A Tantalizing Harmony of Flavors
The Kokam Curry is an enchanting fracas of tangy, spicy, and slightly sweet flavors, that come together to form something that’s nothing short of a masterpiece. The exotic combination of Kokam seeds and coconut lends it a unique flavor profile that’s hard to obtain from any other ingredients. This curry dances on your palate, inviting all your senses to a fiesta they won’t forget anytime soon!
The Health Benefits
Aside from being a joyful indulgence, Kokam Curry also brings a flurry of health benefits to the table. Kokam seeds, for instance, are believed to aid digestion and combat acidity, while coconut is a great source of healthy fats. Onions and garlic in the recipe are known to be excellent for heart health, and the spices not only bring flavors alive but are packed with antioxidants and anti-inflammatory properties.
Perfect Complement To A Variety of Dishes
Though entirely scrumptious on its own, the beauty of this Kokam Curry is its ability to seamlessly blend in with other dishes. Paired with white or brown rice, it’s an exquisite meal that’ll leave you satiated yet craving for more. Or if you’re adventurous like me, you could even couple it with some of my favorite New England seafood recipes, adding a spicy and tangy twist to the usual fare.
If you’re a fan of South Indian Sambar, you’ll find the Kokam Curry to be somewhat reminiscent but with a unique flavor of its own. It also works well with dishes like Kerala-style fish, making an everyday meal feel like a royal banquet in your mouth!
So there we have it, just a few reasons why I love the Kokam Curry. It’s packed full of flavor, has an array of health benefits, and complements a wide range of dishes beautifully. Now, it’s time for you to dive into this superb concoction yourself and discover what makes it so spectacular!
What You’ll Need
- 2 tablespoons Kokam seeds / Garcinia Indica
- 2 tablespoons coconut oil
- 1 tablespoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 10 – 15 curry leaves
- 1 large onion, finely chopped
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1-2 green chilies, finely chopped (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (optional)
- 2 teaspoons coriander powder
- 1 teaspoon fennel seed powder
- 1/2 teaspoon black pepper powder
- 14 ounce coconut milk
- 1 teaspoon tamarind paste
- Salt to taste
- 3 cups of water
- Fresh cilantro for garnish
Method
Step One
Soak the kokam seeds in 1 cup of warm water for about 15-20 minutes, or until they become soft and plump.
Step Two
Take a large pan and heat the coconut oil over medium heat. Once the oil is hot, add the mustard seeds. When they sputter, and add the fenugreek seeds and curry leaves. Stir for a few seconds until the curry leaves crackle.
Step Three
Add the finely chopped onion and sauté until they become translucent. Now, add the grated ginger, minced garlic, and chopped green chilies (if using). Sauté for another minute.
Step Four
Lower the heat and add the turmeric powder, red chili powder, coriander powder, fennel seed powder, and black pepper powder. Stir well and cook for about 1 minute until the spices are well roasted.
Step Five
Dilute the tamarind paste in 1 cup of water and add it to the pan. Also, add the soaked kokam seeds along with the water. Stir well and bring it to a gentle simmer.
Step Six
Add the coconut milk, remaining 1 cup of water, and salt. Stir well, cover the pan, and let it simmer for about 10-15 minutes. You can adjust the consistency of the curry by adding more water if required.
Step Seven
Check the seasoning and add more salt, if required. Turn off the heat and garnish the kokam curry with fresh chopped cilantro.
Step Eight
Your spicy and tangy kokam curry is ready to be served. Enjoy it hot with rice or roti.
