Hassa Curry with Coconut Oil,Green Mango, and Okra.

4 Hassa

2 tbsp curry powder

1/2 tsp roasted ground geera

2 tbsp chopped onions

2 tsp chopped garlic

2 slices of fresh green mango

5-6 fresh okra 

1 tsp salt

1 whole tomato cut into cubes

2 tbsp chopped scallions

1 tbsp coconut oil

3 tbsp flour

2 tsp tomato paste

salt and pepper

Oil for frying Hassa

Clean and wash Hassa with lime juice.

Season overnight with onion, garlic, black pepper and paprika and place in refrigerator

In a small pot, heat oil. Roll the Hassa in flour and fry in hot oil for a few minutes. When finish frying. Set aside.

In a small bowl, combine curry powder and gerra, and add 1 tbsp water. Mix into a paste.

In a medium pot, add 1 tbsp coconut oil. When oil is hot, add garlic and saute for a few minutes then add onions and cook for a few seconds.  Add the curry powder mixture and continue to cook until all ingredients mix together.

Add Hassa, tomatoes, and mango, salt and pepper and continue to cook for a few more minutes. 

Add boiling water to the Hassa and cook on medium heat until gravy is a little thick, and hassa is easily broken when press with spoon.

Serve with rice or roti.