Fish Tamarind/Kokum: I managed to score some kokum. The softer kind, not the black, hard one. I have one fish curry recipe, but would love some other ideas on what to do with it. And, for bonus points, thoughts on the differences between the two kinds...pauljoseph, I'm counting on you!

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pauljoseph November 5, 2010
kerala cocum is more tart and Goan kokum is more sweet
innoabrd November 5, 2010
Thanks, I'm looking forward to the pork recipe!

So, how different are the flavours of the kodampuli and the kokum?
pauljoseph November 4, 2010
Thank you Innoabrd
that's Goan kokum, which is much softer than Kerala cokum (kodampuli),
You can try this fish recipe I will post a very good GOAN pork recipe using kokum tomorrow.

½ Pound Fish Filet

1/2 Grated coconut

1 1/2 tablespoon Coriander powder

½ tsp black pepper powder

4 cloves of Garlic

2 dry red Chilies

1/2 teaspoon Turmeric powder

2 Pieces of Kokum
Sunflower ois 2 tbsp

Salt to Taste
1. Clean and cut the fish into cubes
2. Grind together the coconut, dry red chilies, coriander powder, pepper powder, turmeric powder and garlic into a fine paste.
3. In a pot add oil put the ground paste bring to a boil. Then add the fish and salt to taste. Lower the flame and let cook till the fish is tender. Finely add the kokum.
4. Serve over hot with plain rice
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