Coconut Okra Curry
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
1 pound (1/2 kilo) okra
1 cup coconut milk
1 small diced onion
1/2 inch chopped ginger
2-3 Thai peppers (you can adjust the amount of pepper to taste)
1/2 teaspoon turmeric powder
1 teaspoon mild chilli powder (Byadgi chilli)
4-5 curry leaves
salt to taste
2-3 teaspoon oil
For tempering:
1 fine diced shallot
3-4 curry leaves
Instructions:
Wash and pat dry the okra. Cut into 1/2 inch pieces and pan fry the okra pieces with oil on low to medium heat for about 3-4 minutes till it is three-fourth cooked through. Cooked at correct temperature the okra will turn an emerald green color. On high heat the okra pieces with will start turning brown. Remove the okra from pan and marinate it with onion, ginger, Thai peppers, turmeric and chili powder and set aside.
Bring to boil the coconut milk, lower the heat and gently add the marinated okra. Continue cooking for about a minute or so till okra is cooked through. Shut off flame.
For tempering, fry the shallots and curry leaves in a small frying pan and add the contents to the cooked okra. Stir and the curry sit for couple of minutes.
Serve with rice.
From dustandcolor.wordpress.com