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4.3 from 9 votes

Roast Okra and Fish Curry

Simple okra and fish curry coked in delicious coconut water.

Cook Time
mins
Servings: 4
Course: Soup , Lunch , Dinner
Cuisine: African , Vegetarian

Ingredients

  • 1 tsp vegetable oil
  • 8 large okra pieces divided into half
  • salt
For the Curry
  • 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
For the garlic fried kale:
  • 2 tsp olive oil
  • 1 tsp garlic flavour pot
  • 2 large handful of chopped kale
  • salt

Instructions

Roast the Okra:
    Cup of Yum
  1. Preheat oven to fan 180C / 200C / 400F / gas 6.
  2. Mix all the ingredients together making sure the okra is well coated.
  3. Add the okra to a baking tray making sure the pieces are not touching each other.
  4. Bake for 20 mins (turn them once during baking).
Cook the curry:
  1. Heat the oil in a pot and the onion and soften for 5 mins.
  2. Then add in the ginger, garlic and curry paste and stir for 30 seconds until fragrant.
  3. Add the coconut water, bring to the boil and reduce to a simmer.
  4. Add in the mackerel chunks and simmer until they are cooked through max 10 mins
  5. Then add in the okra, adjust seasoning and remove the curry from the heat.
For the kale:
  1. Heat the oil in a frying pan and add in the garlic paste and stir for 10 sec.
  2. Then add in the kale and some salt and stir fry for about 3 mins still kale softens but still has some bite.
  3. Serve the fish curry, along with some rice and the garlic kale on the side.