Konkan x Italy
Kokum fish acqua pazza
Crazy water from Naples, sour pink kokum from the Konkan. The fish did not stand a chance.
35 minTime
31 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original275kcalsame
31 gproteinsame
2 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Soak the kokum in 1/2 cup warm water for 15 minutes. Rub the fish with turmeric, chilli powder and a pinch of salt.
- 2Heat the olive oil in a wide pan with a lid on medium heat. Add garlic, chillies and curry leaves for 1 minute, then tomatoes for 4 minutes.
- 3Add the kokum with its water, 1 more cup water, capers and salt. Simmer on medium heat for 5 minutes.
- 4Slide in the fish, cover and simmer gently on low heat for 6 to 8 minutes, spooning broth over the top once.
- 5Take off the heat. Scatter a handful of coriander and drizzle 1 tsp raw olive oil on top.
Serve it like this
Lay the fish in a wide shallow bowl, ladle the pink broth around it with the tomatoes and curry leaves, and finish with a thread of olive oil. Bread or rice alongside.
