Stranger Foods

Mangalore curry with kosambari

Serves 4 1 hr

1 hr	Total
25 mins	Prep
35 mins	Cook

Indian

This curry is from Mangalore on the rugged west coast of India where seafood, coconut and rice are the stable foods. In the fish curries of the region a souring agent is always added - in this recipe we're using kokum, a mangosteen fruit that's been salted and dried and gives a subtle fruit acidity to the sauce. The curry is delicious served here with rice and a fresh, crunchy salad known as kosambari.

Ingredients

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Metric

Imperial

500 g firm-fleshed fish fillets, diced chicken or 1 medium cauliflower for a veg / vegan version - cut into bite-size pieces or broken into small floret
3 tomatoes, roughly chopped
4 cloves garlic, roughly chopped
2 tbsp fresh ginger, roughly chopped
½ small white cabbage, finely shredded
1 lime or lemon
400 ml full fat coconut milk
2 tbsps tomato puree
Rice, to serve

Kosambari spices

½ tsp brown mustard seds

Mangalore masala

1 tbsp curry powder
2 tsp mustard from a jar

Whole spices

The juice of a ½ lime (to add to the curry to serve)

Instructions

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°F

Blend the coconut milk with the tomatoes, tomato puree, garlic, ginger, 150 ml water, the mangalore masala and 1 tbsp salt into a smooth sauce.
Fry the whole spices in 2 tbsp oil for , or until the curry leaves begin to crisp.
Add the sauce then simmer for or until the sauce is rich and thick with spots of red oil on the surface.
Cook the rice now.
Fry the kosambari spices in 1 tbsp oil for or until the seeds just start to pop and jump around, then mix all the spices and oil into the cabbage with a big pinch of salt and the juice of the lime. Leave to one side.
Add the fish to the curry and simmer for or until cooked through (simmer for an extra if using chicken or cauliflower).
Remove the kokum from the curry then serve with rice and the kosambari on the side.

Mangalore curry with kosambari

Ingredients

Instructions

The Spicery