Roast Okra and Fish Curry
Simple okra and fish curry coked in delicious coconut water.
- Prep time
- 14 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tsp vegetable oil
- 8 large okra pieces divided into half
- Salt
- 1 tbsp vegetable oil
- 1 onion finely chopped
- 2 tsp minced ginger
- 1 tsp garlic flavour pot
- 1-2 tsp curry flavour pot
- 350 ml (1 1/2 cup) coconut water
- 2 medium whole mackerel descaled (inside cleaned and cut into large chunks)
- 2 tsp olive oil
- 1 tsp garlic flavour pot
- 2 large handful of chopped kale
- Salt
Instructions
- 1
Roast the Okra:
- 2
Cook the curry:
- 3
For the kale:
- 4
Preheat oven to fan 180C / 200C / 400F / gas 6.
- 5
Mix all the ingredients together making sure the okra is well coated.
- 6
Add the okra to a baking tray making sure the pieces are not touching each other.
- 7
Bake for 20 mins (turn them once during baking).
- 8
Heat the oil in a pot and the onion and soften for 5 mins.
- 9
Then add in the ginger, garlic and curry paste and stir for 30 seconds until fragrant.
- 10
Add the coconut water, bring to the boil and reduce to a simmer.
- 11
Add in the mackerel chunks and simmer until they are cooked through max 10 mins
- 12
Then add in the okra, adjust seasoning and remove the curry from the heat.
- 13
Heat the oil in a frying pan and add in the garlic paste and stir for 10 sec.
- 14
Then add in the kale and some salt and stir fry for about 3 mins still kale softens but still has some bite.
- 15
Serve the fish curry, along with some rice and the garlic kale on the side.