Okra - curried
15 - 20 minutes
Servings: 2 - 4 as an accompaniement
Okra is in season right now, make sure you get them when they are bright green, fresh and tender with no brown blemishes at the tips or stems.
The tips should snap easily when bent over, if they don’t snap they are not fresh.
I don’t like to overcook them and prefer them to be firm and crunchy and retain their greenness rather than being soft and mushy.
250 gms fresh okra
1 sprig curry leaves
1 large tomato – chopped
1 red onion, sliced
2 green chillies, chopped
small knob of ginger – grated
2 cloves garlic, chopped or grated
2 tsp turmeric [freshly grated or powder]
1/2 tbsp fenugreek seeds
2 tbsp un-roasted curry powder
1 cup coconut milk
1/2 cup coconut cream
salt, pepper and oil, lemon
wash the okra and chop into 3 [about 3 cm length]
Fry the onion, garlic chillies, curry leaves, add the garlic and chopped okra
and the turmeric and fenugreek. Cook on medium heat for 5-10 minutes and add the coconut milk and tomatoes. Cook for a further 5 minutes and adjust seasonings. Add just enough coconut cream and a squeeze of lemon juice. Take off heat when the okra is just tender. Serve with steamed rice.