Halibut And Okra Mangalore Roasted Coconut Curry

This fish curry is one of Mangalore’s most popular meals. The spicing is complex and the roasted coconut adds another layer of flavour that is delicious. Use a firm white fish for this curry, which won’t break up during the cook - ask your fishmonger for what is in season, tell him you are making a curry. We have included the okra to encourage people to use new, but now easily available, vegetables. They are full of goodness and easy to find now, but if you prefer not to, leave them out or add some spinach to make it a one-pot meal.
  • 2-3serves
  • 5mins prep
  • 10mins cook
Halibut And Okra Mangalore Roasted Coconut Curry
This fish curry is one of Mangalore’s most popular meals. The spicing is complex and the roasted coconut adds another layer of flavour that is delicious. Use a firm white fish for this curry, which won’t break up during the cook - ask your fishmonger for what is in season, tell him you are making a curry. We have included the okra to encourage people to use new, but now easily available, vegetables. They are full of goodness and easy to find now, but if you prefer not to, leave them out or add some spinach to make it a one-pot meal.
Made with
Mangalore Roasted Coconut

Mangalore Roasted Coconut

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Ingredients

  • 1 pack of The Spice Tailor Mangalore Roasted Coconut
  • 75g okra
  • 250g halibut or other firm white fish
  • 1 tbsp vegetable oil

Method

  1. In a frying pan, heat up the oil and add the spices from the whole spice pouch. Sizzle for 20 seconds or until they are puffed up. Add the okra and cook for 3-4 minutes.
  2. Stir in the base and main pouches of sauces and a small splash of water and bring to the boil.
  3. Add the fish pieces in, coating well in the sauce and simmer for 6-7 minutes until the fish is cooked and the okra tender. Serve hot.

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