Indian okra in coconut curry

    Indian okra in coconut curry

    Recipe photo: Indian okra in coconut curry
    1

    Indian okra in coconut curry

    (16)
    35min


    33 people made this

    About this recipe: This curry is made from simmering okra in a curry spiced coconut milk. It's delicious served with freshly cooked plain rice and naan bread. Adjust the heat of the curry according to your taste.

    Ingredients
    Serves: 2 

    • 2 tablespoons olive oil
    • 1/2 pepper, seeded and sliced into strips
    • 1-2 Scotch bonnet chillies, seeded and sliced into strips
    • 1 tablespoon finely chopped fresh root ginger
    • 1 tablespoon finely chopped garlic
    • 2 bay leaves
    • 1 teaspoon ground coriander
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon cumin seeds
    • 1/8 teaspoon ground cardamom
    • 1/8 teaspoon ground black pepper
    • 1/8 teaspoon ground cinnamon
    • 1 small tomato, sliced
    • 4 tablespoons raisins
    • 100g okra, sliced
    • 250ml coconut milk
    • 1 tablespoon water
    • salt to taste

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

    1. Heat the oil in a large frying pan; cook and stir the pepper in the hot oil until softened slightly, about 3 minutes. Stir the Scotch bonnets, ginger, garlic and bay leaves into the pepper; cook until fragrant, about 2 to 3 minutes more. Season with the coriander, cayenne, turmeric, cumin seeds, cardamom, black pepper and cinnamon; cook and stir another 2 minutes. Add the tomato slices and raisins to the mixture; continue cooking 3 more minutes. Mix the okra thoroughly into the mixture to coat with the spices.
    2. Stir the coconut milk and water together in a small bowl; pour into the mixture. Cover the frying pan and cook covered until the okra is tender, 8 to 10 minutes. Add water if needed to keep moist. Season with salt. Serve warm.
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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (14)

    MirDelisleOldham
    0

    Delicious! We doubled the recipe because I had a lot of okra, and used chopped cranberries instead of raisins.  -  09 Jan 2016

    by
    3

    I used only 1T oil, then I added onions and some more okra to the recipe. I used ground coconut and water instead of coconut milk. This made a wonderful meal!  -  12 Aug 2010  (Review from Allrecipes US | Canada)

    by
    3

    I love eating and cooking Indian food, and this was a nice change from the go-to chick peas and veggies. The okra gives it a great, almost sweet flavor. I used a little more jalapeno (I like things spicy), and 2 cups coconut milk so I had more sauce for my naan. I would make this again. The leftovers were even better.  -  23 Mar 2010  (Review from Allrecipes US | Canada)

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