Okra curry

Okra curry

Bandakka curry

By
From
S is for Sri Lankan
Serves
4
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
4 tablespoons vegetable oil
350g okra, cut into 1-cm slices
1 teaspoon mustard seeds
1 small onion, finely sliced
1 teaspoon ground turmeric
1 tablespoon Sri lankan curry powder
1 red chilli, deseeded and finely sliced
100ml coconut milk
1/2 lime, juiced
1 teaspoon salt

Method

  1. Heat the oil in a large wok, then add the okra and stir-fry on a high heat for 5 minutes, or until lightly golden brown and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
  2. Add the mustard seeds, and as soon as they start to pop, add the onion and stir-fry on a high heat for 5 minutes until browned. Reduce the heat, add the turmeric, curry powder and chilli and stir-fry on a medium heat for a further minute.
  3. Return the crisp okra to the pan along with the coconut milk. Stir well for a further minute, then season to taste with the lime juice and salt before serving immediately.
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