A perfect nourishing dish for the cooler months.
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.
Using a mortar and pestle or blender and grind the ginger, garlic and onions together to form a smooth creamy paste and set aside.
Place the coriander, cumin and fennel seeds in a mortar and pestle and pound to a powder.
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.
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.
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.
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.
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.
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.
Sprinkle with the puffed lotus seeds, remaining peanuts and coriander. Serve with flat bread such as paratha or chapatti.
Nutritional analysis per serving (4 servings)
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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