Sri Lankan okra curry

A fresh and light recipe for okra curry adapted from an authentic Sri Lankan recipe. Flavoured with roasted Sri Lankan curry powder and coconut this recipe has to be tried.

Course Main Course

Cuisine Sri Lankan

Keyword okra curry

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 193kcal

Author Cook Veggielicious

Ingredients

1 tablespoon coconut oil
350 g okra look for okra that is crisp and cresh
1 small tomato or 100g tinned chopped tomatoes
1 red onion finely diced
10 fresh curry leaves
1 heaped teaspoon roasted Sri Lankan curry powder*
½ heaped teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ tsp turmeric
2 tablespoons coconut milk
salt to taste
1 teaspoon lime juice

Metric - US customary

Instructions

Prepare the okra. Trim the stem end and cut in half lengthways.
Reserve 1 tablespoon diced onion, the coconut oil, the curry leaves and the lime juice.
Mix all the remaining ingredients together in a mixing bowl.
Heat 1 tablespoon coconut oil in a medium saucepan until melted. Add 10 curry leaves and the reserved tablespoon of diced onion. Fry until sizzling and slightly brown, stirring often.
Add all the other ingredients to the saucepan. Swill a dash of water around the now empty bowl to get out any last traces of spice.
Heat on a medium heat for 3 minutes, then reduce the heat to low and cook for 15-20 minutes. The okra should still have a bit of bite.
Turn off the heat and squeeze in 1 teaspoon lime juice. Taste and adjust the seasoning if needed.
Serve immediately with rice.

Notes

Make your own Sri Lankan curry powder. Alternatively you can use garam masala or another curry powder of your choice.
Nutritional information is approximate and intended as a guide only.

Nutrition