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.
Servings 2
Calories 193kcal
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
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.