Spicy 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.

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.

BHINDI MASALA (SPICY OKRA CURRY)

Steps:

• Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
• Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

SPICY OKRA CURRY

Steps:

• 1. Prepare the coconut milk and tamarind paste. Prepare the okra cut off a thin slice of the stem end of each okra and discard, then cut the okra into 1/2-inch diagonal slices. (Cut off and discard the tips only if they look too brown.) Then place the okra in a large cast-iron or nonstick wok or skillet and cook (with 2 teaspoons of the peanut oil if the okra sticks to the bottom, as it may in the cast-iron pan) over medium-low heat, turning the pieces only when browned, until all sides are golden brown, 7 to 10 minutes. Transfer to a bowl.2. In a food processor or a blender, process together the ginger, garlic, and green chili peppers until minced. Add the tomato, coconut milk, tamarind, coriander and cumin, and process again to make a smooth paste.3. Heat the peanut oil in a large nonstick wok or saucepan over medium-high heat, add the processed paste, and cook over medium-high heat the first 2 to 3 minutes, then over medium heat until golden brown, 5 to 7 minutes. Add the turmeric and salt, then add the potato and cook, stirring, until golden, about 5 minutes.4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the potato is tender and the gravy is thick, 5 to 7 minutes. Mix in the okra and cook another 5 minutes to blend the flavors. Mix in the cilantro and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.