Mangalore Curry with Kosambari
This curry is from Mangalore on the rugged west coast of India where seafood, coconut and rice are the staple 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 lovely subtle fruity acidity to the sauce. The curry is delicious served here with rice and a fresh, crunchy salad known as kosambari.
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