Okra is an extremely divisive vegetable. Personally i think you can either love the slimy texture or else you don’t. I’m an admirer. Probably always will be. Then when I saw some fresh, eco-friendly okra at our local Saturday player’s market I grabbed a few immediately.
It had been only if I acquired home which i considered Mr Firehouse. The thing is, he's a hater of other nutritional foods slimy. Therefore the okra sitting unloved, within my fridge, for pretty much per week before I made the decision to tackle it.
During last years visit to Sri Lanka we'd remained in a new beach side resort. Certainly one of the best reasons for Asian hotels would be the buffets! Love! That one wasn't any different. They offered all sorts of impressive Western fare cold cuts and salads in small shot glasses. However, my eyes and plate never strayed not even close to the large traditional porcelain containers which had real, homestyle, Sri Lankan food. Breadfruit curry glistening with black curry powder, Kalu Pork curry with tender, spicy pork and also the okra curry teeming with dried chillis. I offered myself the suggestions above and it was surprised to locate the okra wasn’t its usual slimy self. It sampled exactly the same coupled with the soft almost gelatinous texture, however the sliminess that offends many people was oddly absent. On closer inspection along with a quick talk with the chefs the key was revealed, the okra was fried just before cooking!
This is just what Used to do to tackle my stash of okra. The additional step chose to make this dish a lot more Mr Firehouse friendly and I have to admit, I enjoyed the modification too! Should you’re not fussed concerning the okra’s slimy habits, just skip the deep frying part.
- 200-250 g okra (about 1/2 one pound) sliced with an position
- oil for deep frying
- 1/2 red onion sliced
- 2 cloves garlic clove chopped
- 3-4 dried red chillis
- 1 teaspoon. mustard seeds
- 1 teaspoon. fenugreek seeds
- 1/2 teaspoon. maldive fish flakes
- 1/2tsp. turmeric powder
- 1 teaspoon. vegetable curry powder
- salt to taste
- 1/4 cup coconut cream
In a tiny frypan heat the oil for deep frying and deep fry the okra in batches until there is a little colour. Drain well
Inside a medium saucepan or pot convey a little oil and add some onion and garlic clove. Fry before the onions and garlic clove and soft and aromatic.
Towards the same pot add all the dried spices and fry for just two-3 minutes before the spices are gently toasted.
Finally add some fried okra and blend completely coating all of the okra within the lovely toasted spices.
When the okra is well coated add some coconut cream along with a little water to pay for the okra.
Allow the curry simmer for five minutes until it thickens. Add salt to taste and serve warm with lots of fluffy white-colored grain.
