Okra Curry

Okra Curry

Okra Curry

Here’s a recipe adapted from another of my favorite cookbooks, The Complete Asian Cookbook, by Charmaine Solomon.  My version is out of print, but newer versions are available through Amazon.

This dish has a nice, mild flavor and goes perfectly with jasmine or basmati rice.

Okra Curry

1 pound okra

1 Tablespoon ghee or neutral oil (I use walnut with a tiny but of ghee or butter)

1 small onion or 1/2 large onion, finely chopped

2 fresh chili peppers, finely sliced

1 clove garlic

1/2 teaspoon grated ginger

1/2 teaspoon turmeric

1/2 teaspoon coriander

1/2 teaspoon ground cummin

1 1/2 cups coconut milk

salt to taste

-Wash okra and cut off the stem ends.  If they are large, cut them into one to two inch lengths.

-Heat oil and fry onions and chilis over medium low heat until onions are golden

-Add garlic, ginger and turmeric and fry for a minute, then add okra and fry for 5 minutes.

-Add coriander, cummin, coconut milk and salt

-Simmer uncovered until okra is tender, around 10-12 minutes