Halibut And Okra Mangalore Roasted Coconut Curry
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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.
Mangalore Roasted Coconut
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Ingredients
  • 1 packet of The Spice Tailor Mangalore Roasted Coconut
  • 75g okra
  • 250g halibut or other firm white fish
  • 1 tbs. vegetable oil
Method
  1. 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.
  2. Stir in the two 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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