A perfect nourishing dish for the cooler months.


  • 800g prawns, peeled and de-veined

  • 400g firm white fish skin and pin bones removed, cut into chunks

  • 1½ tbsp freshly ground turmeric

  • 1 tspn salt

  • 5cm piece ginger peeled and chopped

  • 10 cloves garlic, peeled and chopped

  • 6 onions peeled and chopped

  • 1 tbsp coriander seeds

  • 1 tbsp ground cumin

  • 1 tbsp fennel seeds

  • 2 tbsp coconut oil

  • ½ cup peanuts

  • 1 cup okra, trimmed and cut in half

  • 300ml coconut milk

  • 100ml water

  • Pinch sugar

  • 1 small green mango, stone removed, cut into chunks

  • 1 handful puffed lotus seeds

  • 2 tbsp torn fresh coriander leaves

  • 2 limes quartered

  • Tempering

  • 3 tbsp mustard oil

  • 3 star anise

  • 5 fresh green cardamom pods

  • 4 red chillis dried

  • 1 tspn fennel seeds whole

  • 12 curry leaves

  • 1 tbsp mustard seeds


  • 1.

    Place the prawns and white fish into a bowl and season with half the ground turmeric and the teaspoon of salt and set aside for 4-5 minutes.

  • 2.

    Using a mortar and pestle or blender and grind the ginger, garlic and onions together to form a smooth creamy paste and set aside.

  • 3.

    Place the coriander, cumin and fennel seeds in a mortar and pestle and pound to a powder.

  • 4.

    Heat 2 tablespoons of coconut oil in a large heavy based pot, add the peanuts for a few minutes to colour, remove and set aside. Add the okra and fry for 1 minute to part cook and colour slightly, remove and add to the peanuts.

  • 5.

    Add remaining coconut oil to the pot and add the fish and prawns, cook for 3-4 minutes until the fish firms up a little and colours lightly, remove from the pot and set aside.

  • 6.

    Add the onion paste to the pot and cook out for a few minutes, add 1 tablespoon of the dried spices (coriander, cumin and fennel) and remaining turmeric powder, fry for 2-3 minutes stirring regularly until the onions are soft and sweet.

  • 7.

    Pour in the coconut milk, the water and a pinch of sugar and bring to a gentle simmer. Cook for 5 minutes to let the flavours combine.

  • 8.

    Add fish and prawns back to the pan and cook for 4-5 minutes, add the green mango, cook for 1 minute and then add okra and peanuts, saving a few of the peanuts for the end. Simmer for a further 3- 4 minutes or until the fish is cooked. Remove from the heat and set the curry aside.

  • 9.

    Meanwhile place a small pan over a moderate heat, add the mustard oil and gently add the tempering spices. Allow them to pop and sizzle for 10-15 seconds and tip over the curry.

  • 10.

    Sprinkle with the puffed lotus seeds, remaining peanuts and coriander. Serve with flat bread such as paratha or chapatti.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 941kj
  • Fat Total 57g
  • Saturated Fat 24g
  • Protein 64g
  • Carbohydrate 55g
  • Sugar 22g
  • Sodium 1805mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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