Go Back
+ servings

Roast Okra and Fish Curry

Simple okra and fish curry coked in delicious coconut water.
Cook Time 40 minutes
Servings 4


  • 1 tsp vegetable oil
  • 8 large okra pieces divided into half
  • Salt

For the Curry

  • 1 tbsp vegetable oil
  • 1 onion finely chopped
  • 2 tsp minced ginger
  • 1 tsp garlic flavour pot
  • 1-2 tsp curry flavour pot
  • 350 ml (1 1/2 cup) coconut water
  • 2 medium whole mackerel descaled inside cleaned and cut into large chunks

For the garlic fried kale:

  • 2 tsp olive oil
  • 1 tsp garlic flavour pot
  • 2 large handful of chopped kale
  • Salt


Roast the Okra:

  • Preheat oven to fan 180C / 200C / 400F / gas 6.
  • Mix all the ingredients together making sure the okra is well coated.
  • Add the okra to a baking tray making sure the pieces are not touching each other.
  • Bake for 20 mins (turn them once during baking).

Cook the curry:

  • Heat the oil in a pot and the onion and soften for 5 mins.
  • Then add in the ginger, garlic and curry paste and stir for 30 seconds until fragrant.
  • Add the coconut water, bring to the boil and reduce to a simmer.
  • Add in the mackerel chunks and simmer until they are cooked through max 10 mins
  • Then add in the okra, adjust seasoning and remove the curry from the heat.

For the kale:

  • Heat the oil in a frying pan and add in the garlic paste and stir for 10 sec.
  • Then add in the kale and some salt and stir fry for about 3 mins still kale softens but still has some bite.
  • Serve the fish curry, along with some rice and the garlic kale on the side.