World Cuisine

Okra & Coconut Curry

prep 15 mins cook 10–12 mins
  • 625 g (1¼ lb) okra
  • 4 tablespoons sunflower oil
  • 1 onion, finely chopped
  • 1 tablespoon mustard seeds
  • 1 tablespoon cumin seeds
  • 2–3 dried red chilles
  • 10–12 curry leaves
  • ½ teaspoon ground turmeric
  • 100 g (3½ oz) grated fresh coconut
  • salt

First prepare the okra by cutting them diagonally into 1.5 cm (¾ inch) lengths. Set aside.

Heat the oil in a nonstick wok or frying pan, add the onion and stir-fry over a medium heat for 5–6 minutes until softened.

Add the mustard seeds, cumin seeds, red chillies and curry leaves and stir-fry over a high heat for 2 minutes.

Stir in the okra and turmeric and continue to stir-fry over a high heat for 3–4 minutes.

Remove from the heat, sprinkle over the coconut and season well. Serve immediately with steamed rice, Parathas (see page 226) or crispy pappadoms.

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