spiced okra, tomato and coconut
How to make spiced okra, tomato and coconut recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
2 tablespoons sunflower oil
6–8 fresh curry leaves
2 teaspoons black mustard seeds
1 onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons medium or hot curry powder
1 teaspoon ground turmeric
3 garlic cloves, finely chopped
500 g (1 lb) okra, trimmed and cut diagonally into 2.5 cm (1 inch) pieces
2 ripe plum tomatoes, chopped
3 tablespoons grated fresh coconut, to garnish
salt and pepper
Method:
Heat the oil in a large wok or frying pan until hot, add the curry leaves, mustard seeds and onion and stir-fry over a medium heat for 3–4 minutes until fragrant and the onion is beginning to soften. Add the cumin, ground coriander, curry powder and turmeric and stir-fry for a further 30 seconds until fragrant.
Add the garlic and okra, increase the heat to high and stir-fry for 2–3 minutes, then add the tomatoes and season well. Cover, then reduce the heat to low and cook gently, stirring occasionally, for 10–12 minutes or until the okra is just tender.
Remove from the heat and sprinkle over the coconut, then ladle into warm bowls and serve.
For tomato, coconut & okra curry, heat 2 tablespoons sunflower oil in a large saucepan, add 1 chopped onion and cook over a medium heat, stirring occasionally, for 4–5 minutes until softened.
Stir in a 400 g (13 oz) can chopped tomatoes and 2 tablespoons medium or hot curry powder, increase the heat to high and cook for 4–5 minutes, then add a 400 ml (14 fl oz) can coconut milk and bring back to the boil.
Add 500 g (1 lb) okra, trimmed and cut into 2 cm (¾ inch) pieces, then reduce the heat to medium, cover and simmer gently for 10–12 minutes or until the okra is just tender. Season well. Serve with steamed rice and warm naan breads. Total cooking time 30 minutes.
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| spiced okra, tomato and coconut |
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