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A tangy and refreshing Goan curry made from dried kokum fruit and creamy coconut milk. This flavorful curry is a perfect digestive and pairs beautifully with steamed rice and seafood.
For 4 servings
Prepare the Kokum Extract
Prepare the Tempering (Tadka)
Simmer the Curry Base
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A tangy and refreshing Goan curry made from dried kokum fruit and creamy coconut milk. This flavorful curry is a perfect digestive and pairs beautifully with steamed rice and seafood.
This goan recipe takes 25 minutes to prepare and yields 4 servings. At 354.45 calories per serving with 3.6g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Incorporate Coconut Milk
Garnish and Serve
To make Sol Kadhi, a popular digestive drink, simply chill the prepared curry in the refrigerator for a few hours. Serve it cold in small glasses.
For a non-vegetarian version, add 200g of cleaned and deveined shrimp to the simmering kokum water in Step 3. Cook for 3-4 minutes until the shrimp turn pink before proceeding to add the coconut milk.
Add 1/2 inch of finely chopped or grated ginger along with the garlic in the tempering step for an extra layer of pungent flavor.
Kokum is a traditional remedy for digestive issues like acidity and indigestion. The active compound, Garcinol, helps soothe the digestive tract and improve gut health.
This curry, especially when served chilled as Sol Kadhi, acts as a natural body coolant, making it an excellent choice for hot climates to prevent dehydration and heatstroke.
Kokum, turmeric, and garlic are packed with antioxidants that help combat oxidative stress and protect the body's cells from damage by free radicals.
The compounds in kokum, turmeric (curcumin), and garlic have potent anti-inflammatory effects, which can help reduce inflammation in the body.
Kokum is a fruit from the mangosteen family, native to the Western Ghats of India. When dried, its rind is used as a souring agent in cooking. It has a unique tangy, slightly sweet, and astringent flavor, distinct from tamarind.
Yes, Kokum Curry is considered very healthy. Kokum itself is renowned for its digestive, anti-inflammatory, and cooling properties. The use of minimal oil and healthy fats from coconut milk makes it a nutritious dish.
A typical serving of Kokum Curry (about 1 cup or 215g) contains approximately 150-180 calories, primarily from the coconut milk. The exact count can vary based on the fat content of the coconut milk used.
Absolutely. Canned full-fat coconut milk is a convenient and excellent substitute for fresh coconut milk. Ensure you shake the can well before opening to combine the cream and water.
Coconut milk curdles when it's boiled or heated too quickly at a high temperature. To prevent this, always add it at the end of the cooking process, reduce the heat to the lowest setting, and heat it gently without bringing it to a boil.
You can store leftover Kokum Curry in an airtight container in the refrigerator for up to 2-3 days. The flavors often improve overnight. Reheat gently on the stovetop over low heat.