Sailing out from Goa and the coastal regions of Maharashtra, Solkadhi is a popular summer appetizer usually eaten with rice or enjoyed as a refreshing summer drink after meals. It is a 100% plant-based appetizer made from coconut milk and kokum. Kokum is the dried fleshy skin of Garcinia indica ('ratambe' in Marathi) that has a beautiful deep purple-pink colour from its anthocyanin pigments.
Chef’s note:
- Solkadhi is best served immediately after tempering, or as a cool drink after refrigerating.
- Coconut milk can get spoiled in the hot weather, so be sure to refrigerate the kokum curry for a couple of hours before serving.
- The curry tastes best when consumed on the day.
Ingredients:
- 3 tablespoons of Boombay’s Kokum + Green Chilli Dressing
- 1 and ½ cup of Coconut Milk
- 1 teaspoon of Cumin Seeds
- A few Curry leaves
- Salt to taste
- ½ tablespoon of Oil
- 1 cup of Cooked Rice
- Coriander, chopped to garnish
- 1 of your favourite Fish
- 1 tablespoon of Fish Masala
- ½ tablespoon of Rice flour
- ½ tablespoon of Rava flour
Products Used:
1
Cook
- Heat oil in a pan and saute cumin seeds and curry leaves for a minute
- Add our Kokum + Green Chilli Dressing to the pan
- Add coconut milk and mix well
- Season the kadhi with salt and serve with rice.
- Take a dish and mix the rice flour, rava flour, salt and fish masala
- Coat the fish in the mixture and fry on both sides
- Enjoy the fish with kokum curry and rice