Easy Okra Curry Recipes

EASY OKRA CURRY RECIPE

Steps:

• First off, peel the red onion, garlic cloves, and fresh ginger.
• Then, chop the onion, garlic, and ginger - but keep onion separated from ginger and garlic.
• Add oil to a large saute pan and add in the onion. Cook onion on medium heat for 10 minutes, stirring often.
• Then add in the chopped ginger and garlic and saute about 2 minutes.
• Add in the coriander, turmeric, chili powder, smoked paprika, and saute about a minute - while mixing well so all ingredients incorporate.
• Then add in the tomato paste, coconut milk, water, and frozen okra. Give this a good stir then cover and let simmer for about 4- 5 minutes over medium heat.
• When done, uncover and remove from heat.
• Season with salt and pepper to taste.
• Serve garnished with cilantro and chili flakes. Enjoy with rice or roti.

CURRIED OKRA

Steps:

• Cut off the ends of the okra pods.
• Slice the pods into approximately 1/4 to 1/2 inch rounds.
• Peel and slice the onions.
• Place the sliced Okra into a glass or stainless steel bowl and sprinkle liberally with salt.
• Cover with the iced water, making sure that all slices are under water; refrigerate for at least 2 hours.
• Remove the bowl from the refrigerator and drain off the salt water.
• Heat the oil in a heavy skillet over medium high heat.
• Add the Okra and fry until lightly browned. (Approximately 10 minutes).
• Turning frequently to prevent sticking.
• Add the remaining ingredients and fry for a further 3 minutes, until the onions are soft.
• Serve hot.

SPICED OKRA CURRY

Steps:

• Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra. 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 mins.
• Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Sprinkle with coriander and serve with basmati rice or chapati bread.