 |
| Halibut Curry with stir fried asparagus and cucumber-tomato salad |
 |
| Black Eyed Peas & Squash Curry |
Konkani Curry brings together the coastal recipe of the Konkan region with the seasonal bounty of Northern California. Traditional curries from Konkan, India’s western shoreline use fresh coconut, kokum or tamarind, garlic, ginger, and red chilies to create a fragrant, gently tangy base. Here, I’ve adapted the dish with coconut milk as the base—for its accessibility and ease of preparation. In coastal India, regional favorites like Pomfret or King Fish are traditionally used. For this version, I’ve chosen local Pacific halibut. For the vegetarian version, I swapped in black-eyed peas and summer squash—bringing a protein rich seasonal balance to the dish.
Ingredients:
- 1 lb Halibut fillet, cut into 2–4 portions (For a vegetarian version, substitute with thick slices of tofu OR a cup of cooked/canned legume, and/or vegetables like cauliflower or squash)
- 1 medium onion, finely sliced
- 1-2 cloves garlic finely minced
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp black pepper powder
- ¼ tsp turmeric powder
- ¼ tsp fennel powder
- 2 tsp Kashmiri red chili powder (adjust to taste, less if you want mild)
- 1 can coconut milk (Thai Kitchen brand recommended for creaminess)
- 1 marble-sized ball of tamarind, soaked and strained or 3–4 dried kokum petals or, 1 Tbsp Tomato Paste
- Salt to taste
- 1 tbsp olive oil, for sautéing
- Chopped cilantro or curry leaves, for garnish (optional)
Method:
Wash fillets and marinate halibut in salt while you prepare the curry sauce.
To prepare the sauce, take a skillet and fry onions and garlic in olive oil until they begin to brown. Add all the spice powders and stir until they release their aroma. Pour in the coconut milk, add salt, and tamarind or kokum. Simmer together until it looks well integrated.
Now, for Fish curry, slowly place the fillets into the sauce and simmer for just a few minutes, until the fish turns opaque. The curry is now ready. You garnish with cilantro or curry leaves.
For vegetarian curry, add your choice of legumes and vegetables to the simmering sauce. Let everything cook gently over medium heat until integrated—about 30 minutes. The curry is now ready. You garnish with cilantro or curry leaves.
Additional Tips:
Most spices can be found at any Indian grocery store or online. But if you don’t have every ingredient on hand, that’s perfectly okay—the curry will still taste delicious. For example: If you can’t find tamarind or kokum, use a little tomato paste for tanginess. If cilantro or curry leaves aren’t available, try fresh basil or even a handful of microgreens or chives.
Suggested Accompaniments
- Steamed brown or white basmati rice—perfect for soaking up the rich, tangy curry. For Keto, Paleo and Whole30 compliancy you can substitute cauliflower rice.
- Garlic-sautéed seasonal vegetables, such as asparagus or green beans, to add crunch and balance
- Cucumber salad, gently tossed with lime, salt for a cooling effect
🍷 Wine Pairing Suggestions (Curated by my partner)
A chilled wine makes a great pairing such as a crisp white or rosé gently cools the palate, offering calm after the flavorful heat. Wines we have tried and tested are the following
🍮 Dessert Suggestion
An easy dessert is Vanilla Ice-cream with seasonal fruits such as peaches, mangoes or berries.
I recommend Strauss Vanilla, which is made with organic ingredients and no preservatives.
For Vegans, you can replace ice-cream with coconut milk and honey blend.
Feel free to share your thoughts if you’ve tried this or, have suggestions of your own.
Leave a Reply