I always want something saucy for dinner before and after a holiday meal. I like to have flavors with giant personalities in the mix, too — chiles, olives, spices and a lot of garlic — a counterpoint ...

Put the onion, garlic, coconut, and 1/2 cup water in a blender and puree until smooth, starting at low speed and increasing to high. If necessary to keep the blades moving, add a little more water.

Food journalist Sona Bahadur journeyed to Goa, on a 'currython', while researching material for her book An Invitation To Feast, to understand the beauty of the quintessential Goan fish/seafood curry.