Recipes
Kokum sorbet
Wash and clean 4 ripe kokum. Cut them into half. Mix the kokum with 5 cups of sugar in a dry bowl. Place this mixture in a dry glass jar, and let it sit in the sun for 15 days. A red syrup should form. Drain out the kokum sugar syrup. Add 1/4 teaspoon cumin powder, 1/4 teaspoon black salt and 1 teaspoon salt. Stir well. Adjust sugar if needed. The kokum juice concentrate is ready. To make kokum juice, fill 1/4 of a glass or cup with the concentrate and top it up with water. Mix well. The juice is best served chilled.
Goan fish curry
Sprinkle fish fillets with 1 teaspoon turmeric, a little salt and 2 teaspoons lemon juice. Leave it to marinate for several hours. Grind 3 dried hot red chillies, 1 teaspoon cumin seeds, 2 tablespoons coriander seeds and 1 teaspoon peppercorns to a fine powder.Then make a smooth paste of 6 cloves of garlic, a little more than 1 inch of gingerroot and 2 1/2 cups of grated coconut. Chop 1 large onion, and fry in about 2 tablespoons of vegetable oil till it is golden brown. Add the spice paste, and cook gently for 10 minutes. Pour in about a cup of boiling water and simmer for 20 minutes. Now put in the fish, with some tamarind juice and 5 kokum rinds. Cook for another 10 minutes. At the very end, add chopped tomatoes and seeded green chillies.
Related Content
- First food: business of taste
- Recipe for a livable planet: achieving net zero emissions in the agrifood system
- First food: future of taste
- First food: a taste of India’s biodiversity
- The Khurja power project: a recipe for an Indian stranded asset
- Entomophagy for nutritional security in India: potential and promotion