Fonna Kadi
July 18, 2014

This is a different version of the famous Goan sola kadi.

Cuisine Goan
Course Main Course
Serves 5
Method Stovetop
Difficulty Hard
Cook Time 20  minutes
  • Cuisine Goan
  • Course Main Course
  • Serves 5
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 20  minutes
Ingredients
coconut milk
300   milli liters
water
300   milli liters
tefla or schezuan pepper
6  
kokum
5  
ajwain or carom seeds
1/2   teaspoon
red chili powder
1/2   teaspoon
turmeric powder (optional)
1/2   teaspoon
coconut oil
1/2   teaspoon
fresh coriander or cilantro to garnish
 
whole dry red chilies
3  
salt
1   teaspoon
Instructions

1. In a pan heat oil. Add carom seeds, schezuan peppers/ tefla and whole dry red chilies broken into pieces. Add turmeric and red chili powder.

2. Add in the coconut milk. Add salt.

3. Add kokum and let the whole mixture come to a boil. Garnish with coriander leaves. This curry is usually eaten with rice. But can be cooled and had after food. It is believed to help with digestion.