World Cuisine

Indonesian Okra with Coconut

cook 20 mins
Tags: Spicey
  • 2 tablespoons sunflower oil
  • 1 onion, finely chopped
  • 1 tablespoon black mustard seeds
  • 1 tablespoon cumin seeds
  • 2–3 dried red chillies
  • 10–12 fresh curry leaves
  • 600 g (1 lb 5 oz) okra, cut diagonally into 1.5 cm (3/4 inch) lengths
  • 1 teaspoon ground turmeric
  • 100 g (3 1/2 oz) grated fresh coconut
  • salt and pepper
  • steamed rice, to serve (optional)
  • Heat the oil in a large wok or frying pan until hot, add the onion and stir-fry over a medium heat for 5–6 minutes until softened.
  • Increase the heat to medium-high, add the mustard seeds and stir-fry for a few minutes until the seeds begin to pop, then add the cumin seeds, dried chillies and curry leaves and stir-fry for a further 2 minutes until fragrant.
  • Stir in the okra and turmeric and continue to stir-fry for 3–4 minutes, then season well.
  • Spoon on to warm serving plates and sprinkle over the coconut. Serve immediately with steamed rice, if liked.
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