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.
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