Okra curry
Saturday - June 12, 2021 11:07 pm ,
Category : RECIPES
Ingredients:
500g/1lb 2oz okra
2–3 tbsp olive oil
¼ tsp asafoetida
2 onions, finely sliced
1 tsp salt
1 tsp ground coriander
2 small green chillies, finely chopped
handful chopped fresh coriander
1 tsp Kashmiri curry masala (see tip)
pinch jeera masala (see tip)
Method:
Firstly prepare the okra. Wash the okra under cold running water and dry each one individually using kitchen paper. Top and tail the okra and cut into 1–2cm/ ½–¾in pieces.
Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra. Fry over a high heat for 4–5 minutes, stirring continuously, before adding the salt.
Stir in the ground coriander and chopped chillies and continue to fry over a high heat for a further 2–3 minutes while stirring constantly.
Stir in the freshly chopped coriander leaves and cook for a further few minutes until the onions start to brown and caramelise. Add the Kashmiri curry masala and cook for another 2 minutes.
Remove from the heat and finally sprinkle over a generous pinch of jeera masala. Stir through the curry and serve at once.
500g/1lb 2oz okra
2–3 tbsp olive oil
¼ tsp asafoetida
2 onions, finely sliced
1 tsp salt
1 tsp ground coriander
2 small green chillies, finely chopped
handful chopped fresh coriander
1 tsp Kashmiri curry masala (see tip)
pinch jeera masala (see tip)
Method:
Firstly prepare the okra. Wash the okra under cold running water and dry each one individually using kitchen paper. Top and tail the okra and cut into 1–2cm/ ½–¾in pieces.
Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra. Fry over a high heat for 4–5 minutes, stirring continuously, before adding the salt.
Stir in the ground coriander and chopped chillies and continue to fry over a high heat for a further 2–3 minutes while stirring constantly.
Stir in the freshly chopped coriander leaves and cook for a further few minutes until the onions start to brown and caramelise. Add the Kashmiri curry masala and cook for another 2 minutes.
Remove from the heat and finally sprinkle over a generous pinch of jeera masala. Stir through the curry and serve at once.
