Goan Coconut Curry
2 medium red onions, peeled
2 cups grated coconut (unsweetened)
1 cup (240ml) boiling water
1 inch-piece (2.5cm) peeled ginger root
1 teaspoon turmeric powder
8 black peppercorns
1 teaspoon cayenne powder
½ teaspoon ground cinnamon
1 tablespoon ghee or olive oil
2 whole garlic pods
2 Cornish game hens, patted dry
Kosher salt as needed
2 to 3 tablespoons chopped cilantro leaves
Boiled rice or bread (to serve)
Cut one onion into thin slices and keep aside until ready to use. Take the second onion and cut it into quarters.
Place coconut, water, ginger, turmeric, peppercorns, cayenne, cloves, cinnamon, and the quartered onion in a blender and pulse on high speed until smooth and combined.
Melt the ghee in a medium-Dutch oven (or a heavy pot) on medium-high heat. Add the sliced onion and sauté until golden brown for about 8 to 12 minutes. Peel any extra paper off the garlic pods and trim about ½ inch (1 cm) off the top to expose the garlic. Add the trimmed garlic pods to the onion and cook for about 1 minute. Then add the ground coconut spice mixture into the pan and cook stirring occasionally for 2 minutes. Place the two Cornish game hens in the pan snuggly and fill the pan with enough water to just cover the two birds. Increase the heat to high and bring the contents of the pan to a rolling boil, then reduce heat to medium-low, cover with a lid and allow to simmer for about 45 minutes to 1 hour until the birds are completely cooked and tender. Taste and adjust the seasoning with salt. Garnish with the chopped cilantro leaves and serve hot with rice or bread.