Yesterday a new gas cooker was delivered – the old one had extinguished itself quite literally in a blaze of glory with an unfortunate internal gas leak. Happily we managed to put it out before the kitchen caught fire. That would have been an awkward phone-call – “Hi, I burned your house down….”
Anyway… new cooker was installed yesterday and I decided to christen it by trying a new recipe – okra curry. I love the one that chef makes so was a bit apprehensive making my own as the bar was pretty high but my trusty “Sri Lankan Home Cooking” recipe book came up trumps again. Saved a bit for Wasantha to try this morning and it got the thumbs up, “Ratnakara has second chef now madam” he said.
- 450g okra
- 2 tbs oil
- 1 onion, sliced
- 2 or 3 green chillies, sliced
- handful of curry leaves
- 1/2 tsp turmeric
- 1/2 tsp fenugreek seeds
- 1 tbs coriander powder – yes, that is a tablespoon not a typo!
- 250ml coconut milk
- 65ml water
- salt to taste
- Wash the okra, remove the tops and slice diagonally in to 1 inch pieces
- Heat the oil in a large frying pan and fry the onions until they are translucent
- Add the chillies, curry leaves and okra. Stir fry for 2-3 minutes.
- Add the turmeric, fenugreek and coriander and toss well
- Stir in the coconut milk, water and salt and simmer for about 20 minutes until the okra is tender and the sauce has thickened.
Sri Lankans would consider this a side dish but it also makes a delicious kitchen supper served as a main with boiled rice.