Halibut And Okra Mangalore Roasted Coconut Curry

Halibut And Okra Mangalore Roasted Coconut Curry

Made With Our Mangalore Roasted Coconut -
2 SERVES
SERVES 2-3
prep
5 MINS PREP
20 MINS COOK
10 MINS COOK
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.
Anjum Signature

Tailored to Taste
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.
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.
Tailored to Taste
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.
  • 1 pack of The Spice Tailor Mangalore Roasted Coconut
  • 75g okra
  • 250g halibut or other firm white fish
  • 1 tbsp vegetable oil
  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.
MADE WITH OUR DELICIOUS
Mangalore Roasted Coconut
The historic coastal region of Mangalore is known for its deliciously complex curries. Dishes are often made with favourited local ingredients such as coconut, tamarind, deep red Mangalorean chillies and a wide range of spices. Layers of flavour are achieved by individually roasting the spices, chillies and even the coconut, so the flavours are unique and rich. The toasty sweetness and light creaminess of the coconut helps all the flavours blend harmoniously together.
This curry is one of our spicier choices and its hot flavour is perfect for those who love a meal that packs a punch, but those who are nervous can add a little coconut milk to the curry.
£3.15
( / )
100p per 100g
Free delivery over £25 Free delivery over £25
Order before 12pm Order before 12pm
Anjum recommends
If you like this recipe, you might also enjoy these delicious delights
Reviews
HELP ME