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.

okra curry

Ingredients

• 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

Method

1. Wash the okra, remove the tops and slice diagonally in to 1 inch pieces
2. Heat the oil in a large frying pan and fry the onions until they are translucent
3. Add the chillies, curry leaves and okra. Stir fry for 2-3 minutes.
4. Add the turmeric, fenugreek and coriander and toss well
5. 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.