For me, food is about reliving every conversation, every memory, and every emotion tied to that dish. My mum was an extraordinary cook, and I grew up surrounded by the incredible flavours and aromas of her kitchen. Back then, I may have taken them for granted, but now, I treasure them deeply. Whenever I want to reconnect with those cherished moments, I pull out one of her recipes and let my thoughts simmer along with the cooking process.
Nivol is a traditional Mangalorean coconut curry that was an occasional treat at our home. With its distinctive blend of pepper and carom seeds, it is not only a burst of unique flavours but is also believed to have healing and medicinal properties. My mum prepared two variations of this dish: a simple curry and a version with fish, specifically Lady Fish or Kane as it’s known in Konkani. The result is a delightful medley of flavours that, I assure you, will warm your soul and transport you to a place of comfort and nostalgia.
Kane Nivol
Ingredients
For Fish:
- Lady Fish: 3–4, cut into 2 pieces each (white pomfret can be used as an alternative)
- Salt to taste
For the curry paste:
- Coriander seeds: 1-1½ tbsp
- Cumin seeds: 1 tsp
- Peppercorns: 10-12
- Carom seeds (ajwain): 1 tsp
- Turmeric powder: 1 tsp
- Tamarind: 1 marble-sized piece
- Garlic cloves: 3-4
- Onion: 1 small, chopped
- Grated coconut: ¼-½ cup
- Dried red chilli: 1
For the tempering:
- Coconut oil
- Onion: 1, sliced
Method:
- Wash the fish thoroughly, season with salt, and set aside.
- Grind all the ingredients listed under ‘curry paste’ with water to form a smooth consistency.
- In a vessel, pour the curry paste, add a little water, and bring it to a boil. Add salt to taste, bearing in mind that the fish is already salted.
- Gently add the fish pieces to the boiling curry, ensuring they are evenly covered. Swirl the curry around gently to avoid breaking the fish.
- While the fish cooks, heat coconut oil in a small pan and fry the sliced onion until golden brown.
- Once the fish is cooked, turn off the heat and add the fried onion to the curry. Cover the pot with a lid to allow the infused aromas to settle.
- Serve hot with red or white rice.
Watch this recipe here – Kane Nivol
Johncie Correia is a former TV professional turned food and product photographer/videographer. Born and raised in Mumbai, she wears her Mangalorean heart on her sleeve and finds solace in the world of food, which she considers an emotion and a safe haven.
During a self-imposed sabbatical from the media industry during the pandemic, Johncie discovered her passion for photography. Guided and inspired by internationally acclaimed food photographers, she worked tirelessly to carve her own niche in the field. Her efforts have been recognised with two nominations and a third-place win in the phone category of the prestigious Pink Lady Food Photographer of the Year Awards. Her work has been exhibited at The Royal Photographic Society in Bristol, UK, for two consecutive years.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.