Spicy okra rocoto chilli curry

Spicy okra rocoto chilli curry


1 person made this

About this recipe: This is a quick side dish my kids love. Serve alongside a variety of dishes such as beef, fish or chicken.

Cubanita Bedfordshire, England, UK

Serves: 3 

  • oil, as needed for cooking
  • 1 onion, chopped
  • 1 (400g) tin KTC® okra
  • 2 fresh tomatoes, chopped
  • 1 teaspoon El Sabor de Casa® rocoto chilli paste
  • 1 teaspoon ground coriander
  • 2 tablespoons water
  • chopped fresh coriander, to taste

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Warm a little oil in a large wok or frying pan over a medium heat. Add the onions, cooking until soft, about 4 minutes. Stir in the okra then add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently – this will disappear and the tomatoes will become pulpy, about 10 minutes.
  2. Lower heat, add ground coriander and cook for another 5 to 10 minutes. Add the water, cover and let simmer for another 4 to 5 minutes. Sprinkle with coriander and serve with basmati rice or chapati bread.


Tinned okra may not be available in your local shops. Try searching online or in specialty shops.

See it on my blog

Margarita's Cuban Cuisine Blog

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