I decided to experiment today with some Kokan delicacies. I thought the recipe had coconut milk in it. I was short of tomatoes but bought the coconut milk and  some green mangos earlier in the week as well.  Decided to search on the internet for the Haldouni dish and find out where the Kokan is. I asked my friends on facebook how to make haldouni and where it came from.. On the internet, I found that there is a place called Konkan.  I found a coconut milk Konkan fish curry recipe to experiment with as well. For lunch decided to have a taste test. Found the Haldouni to be delicious just the way I like it savoury and the green mango added something special to the dish. Konkan fish curry was nice as well. I think I would have enjoyed it more minus the coconut milk that made it a bit sweet.

Nasreen Koor’s Kokan Haldouni

The recipe can be used for Fish,prawns,crayfish.

3-4 Tomatoes Liquidise with spices below
1tsp jeera
1tsp dhana
1 tblspn fish/red chillie Masala ( dry red chillie and garlic liquidise)
1tsp Arad/turmeric

Method – Click here to see album

Green mangoes cut in halves (optional but adds to taste)
salt to taste

put a tablespoon of oil in pot , heat it and add the liquidised tomatoes and cook for a few minutes.
Then add the fish and mangoes.
add some curry leaves as well
Cook till fish is done.

Konkan Fish Curry

This dish is made with many variations all along the western coastline, from Maharashtra, Goa to southern Karnatak with different proportions of the ingredients. This is the one that I liked the most but I have reduced the chili pepper here to a third of what it is.
Serves : 4

Ingredients
Vegetable oil 2 tablespoons
Garlic (crushed) 6 cloves
Whole dry red pepper 1 no.
Onion (diced) 1 large
Curry leaves – Helichrysum angustifolium 20 (2 sprigs)
Tomatoes (chopped) 2 nos.
Jalapeno (chopped) 2 nos.
Turmeric powder 1 Teaspoon
Coriander seeds (pounded) 1 ounce
Cumin seeds (pounded) 0.5 ounce
Salt 1/4 teaspoon
Water 1/2 cup
Kokum – Garcinia indica (soaked in water) 6 petals
Coconut milk 8 oz.
Grouper fillet (1.5″ cubes) 2 lbs.

Method – Click here for album

Method
Sauce: Heat oil in a pan and sauté the garlic for 2 minutes.
Add the red pepper, onions, and half the curry leaves and sauté till onion edges are a light brown.
Add tomatoes, turmeric, salt, coriander seeds, cumin seeds, jalapeno and mix well.
Add the water, bring to a boil and simmer for 15 minutes.
Cool the mixture and then grind to a fine paste.

Finishing: Bring the gravy to a boil with the coconut milk, curry leaves and kokum. Correct seasoning and consistency (you may have to add a little water) and gently ease the fish pieces into the gravy. Lower to simmer, cover and cook till done (approximately 10 minutes).
Posted by Chef Sudhir Seth – www.passagetoindia.info Washington DC Metro

Where is Konkan?

This is what wikipedia had to say about Konkan.
The Konkan also called the Konkan Coast or Karavali, is a rugged section of the western coastline of India from Raigad to Mangalore. The sapta-Konkan is a slightly larger region described in the Skanda-purana.
Konkan Division is also one of six administrative sub-divisions of the state of Maharashtra, comprising of its costal districts.
Residents of Konkan and their descendants are called Konkanis. The name may also refer specifically to the Konkani people, ethnic group of the region; most of whom speak the Konkani language. Besides the Konkanis the other major ethnic group are the Tuluvas, mostly living the districts of South Canara and Udupi of Karnataka state.

Tags: coconut milk fish curry, featured, Haldouni recipe, Kokan food, Kokni food, Konkan fish curry