Halibut And Okra Mangalore Roasted Coconut Curry
Halibut And Okra Mangalore Roasted Coconut Curry
SERVES 2-3
5 MINS PREP
COOKS IN 10 MINS
You may think this sounds complex to make, but it’s actually a really easy fish recipe that stays true to the flavours of India and is so delicious.
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Tailored to Taste
This fish curry is one of Mangalore 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.
Ingredients
- 1 packet of The Spice Tailor Mangalore Roasted Coconut
- 75g okra
- 250g halibut or other firm white fish
- 1 tbs. vegetable oil
Method
- In a frying pan, heat up the oil and add the spices from the spice pouch. Sizzle for 20 seconds or until they are puffed up. Add the okra and cook for 3-4 minutes.
- Stir in the two pouches of sauces and a small splash of water and bring to the boil.
- 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.
Tailored to Taste
This fish curry is one of Mangalore 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.
Ingredients
- 1 packet of The Spice Tailor Mangalore Roasted Coconut
- 75g okra
- 250g halibut or other firm white fish
- 1 tbs. vegetable oil
Method
- In a frying pan, heat up the oil and add the spices from the spice pouch. Sizzle for 20 seconds or until they are puffed up. Add the okra and cook for 3-4 minutes.
- Stir in the two pouches of sauces and a small splash of water and bring to the boil.
- 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.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Mangalore Roasted Coconut
A deliciously spicy and unique coastal curry with flavours of roasted coconut, dried red chillies, tomatoes and tamarind. Perfect with seafood, chicken, beef, lamb, eggs, cauliflower, green-beans, okra or chickpeas.
