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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MANGALORE MASALA: Toasted (coriander, brown MUSTARD, fennel, cumin, black pepper), MUSTARD powder, fenugreek, chilli, turmeric WHOLE SPICES: Kokum, curry leaves KOSAMBARI SPICES: Brown MUSTARD seeds, curry leaves, asafoetida
Allergens are listed in CAPITALS. May contain traces of celery and sesame
500g firm-fleshed fish fillets, diced chicken or 1 medium cauliflower for a veg version
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