Okra curry

Okra curry

By
From
My Feast
Serves
6
Photographer
Chris Chen

If you don’t like okra because it can be slimy, try this curry and you will be converted. When I went shopping with my aunties at the fresh vegetable markets in Colombo, Sri Lanka, they always had some good advice on choosing the best produce. When it came to okra, apparently if the okra is twisted, it contains a worm, so you should only ever choose okra that is straight.

Ingredients

Quantity Ingredient
300g okra, trimmed and sliced on an angle
2 small green chillies, chopped
1 sprig curry leaves, leaves picked
1 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon fennel seeds, toasted and ground
1/2 teaspoon red chilli powder
cinnamon
1/2 teaspoon maldive fish flakes, (see glossary)
1 teaspoon vegetable oil
1 onion, chopped
300ml coconut milk

Method

  1. Combine the okra, chilli, curry leaves, spices and fish flakes in a bowl and mix together well.
  2. Heat the oil in a frying pan over medium heat, add the onion and cook until golden. Add the okra mixture and cook for 2–3 minutes or until tender.
  3. Add the coconut milk and cook for 2 minutes.

Note

  • If you prefer not to have the okra so slimy, first mix the okra with the ground turmeric and fry until crisp, then continue with the recipe.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
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