Kokum Curry

Method

Soak kokum pods in warm water for 15 minutes, then strain the liquid and set aside, discarding the pods. Heat coconut oil in a heavy-bottomed pan and temper with mustard seeds and curry leaves until they crackle. Add sliced onions and fry until translucent, then stir in minced garlic, ginger and green chillies, cooking for 2 minutes. Add turmeric, coriander and cumin powders, stirring well to combine. Add the fish or prawns and cook for 3-4 minutes until they begin to turn opaque, then pour in the kokum-infused liquid and coconut milk. Simmer gently for 8-10 minutes until the seafood is cooked through and the curry has thickened slightly. Season with salt to taste and serve hot with steamed rice.