Kaandya Aame is a Goan onion curry made on days when fish is either unavailable or not eaten for religious reasons. This curry is enjoyed hot with rice and pickle or dried fish especially during the monsoons.
1. In a mixer take coconut, coriander seeds, turmeric powder and kashmiri chilies along with 2.5 cups of water and blend into a fine paste.
2. In the mean time in a pot, heat coconut oil. Add in sliced onion. Add in the salt, it will help to cook the onions faster. Saute until translucent
3. Once onions are translucent, add the remaining water and cook the onions some more, till they come to a boil. Next add in the coconut paste.
4. Add hokum/ solaam and teflaam/ schezuan peppers. Give it a good stir and bring the curry to a boil. Enjoy hot with rice. Serve with pickle or fried dried fish.