Karwar prawn curry with kokum (Sungta Ambat)

As we travel to the West Coast of India, we reach the region of Karwar, one that is renowned for its cuisine. One of the quintessential dishes of the region is an "Ambat", which translates to "sour". It is a staple in the region: a dish made with a thick coconut base, chillies, and a souring agent, traditionally the local kokum.

Kokum (Garcinia Indica) belongs to the mangosteen family and is indigenous to the Western Ghats, where they thrive. It is a small, dark purple fruit that is not eaten but dried, and its skin is used as a souring agent in curries. The skin imparts a bold yet rounded tartness to the dish, and although edible, it is usually discarded.

This is a lovely dish that pays homage to the excellence of the region's cuisine. The curry is thick, with the coconut adding a lovely creaminess. The chillies pop; this is a very spicy dish, so please adjust them to your personal tolerance. The kokum adds a lovely tang. The dish comes together beautifully. Most commonly, this dish is made with fish, but versions with prawns and chicken are also present.

This is a distinctive cookbook on Karwar cuisine that I adore. The food is intense and authentic, and every recipe I have cooked from it is absolutely delicious. I have no memory of where or when I bought this cookbook, but I'm so glad it's on my shelf. I highly recommend it to those who want to master and enjoy this unique cuisine.

For more recipes from the wonderful cookbook, click here.

Ingredients:

For the spice paste

1 cup grated fresh coconut

5-10 Bydagi chillies

1 tablespoon coriander seeds

1/2 teaspoon turmeric

2 tablespoons coconut oil

1 onion, finely diced

7-8 garlic cloves, minced

6-8 pieced kokum

Salt, to taste

1/2 teaspoon pepper

3/4 lb jumbo prawns, deveined. tail on if preferred

1 1/2 cups water

Method:

Dry roast the coconut, chillies, and coriander seeds separately until aromatic and lightly coloured. Remove from the pan and transfer to a bowl to cool completely. Add them to a small coffee mill or spice grinder with the turmeric and blitz until you have a sooth powder. Set aside.

Heat the oil in a medium-sized pot on low heat. Add the onions and garlic and fry until the onions are lightly golden. Add the spice paste and fry for 10 seconds until the spices are aromatic and the paste is a bright red in colour.

Add the kokum, salt, pepper, and prawns, and cook for 2 minutes, until the prawns are coated in the spices and turn white. Do not allow the spice mix to burn; it should be a bright red in colour.

Add the water and bring to a boil. Turn the heat down and simmer for 10 minutes. Serve immediately with rice.