India meets Africa in this lightly spiced curried okra dish.
It originates from the east coast of Africa... Tanzania the spice island to be precise.
Indians traded with Africans from the east coast and their curried spices blended with African Okra to produce some very delightful dishes
This recipe for curried okra is one of these recipes, but the curry has been made somewhat milder to suit Western tastes.
If you prefer a hotter okra curry you can increase the amount of chillies and/or use a hotter chilli powder.
1 lb [½kg] young Okra pods
3 tbsp vegetable oil (preferably olive but sunflower or other will do.)
½ tsp dried hot red chilie
¼ to ½ tsp mild curry powder (depending on how mild you want the curry to be)
¼ tsp ground tumeric
salt and pepper for seasoning, to taste
Making the Okra curry
Top and tail the Okra pods, ie cut off the ends.
Cut the pods into approximately ¼ to ½ inch [6 to 12mm] rounds.
Peel and slice the onions
Place the sliced Okra into a glass or stainless steel bowl and sprinkle the salt liberally over the pods.
Cover the pods with the iced water, making sure that all the slices are under water.
Place the bowl containing the Okra and water in a refrigerator and leave for 2 or more hours.
Remove the bowl from the refrigerator and drain off the salt water.
Heat the oil in a heavy skillet until it begins to shimmer.
Add the Okra and fry until lightly brown. (Approximately 10 minutes)
You will need to turn the Okra to prevent sticking
Add the remaining ingredients and fry for a further 3 minutes, until the onions are soft.
Serve this Curried Okra hot as a vegetable side dish
This curried okra is also great cold, between two slices of fresh bread, for a tasty sandwich.
There are many more scrumptious OKRA RECIPES available on this website...
Click the top item on the menu to see them, or choose from the links at the bottom of the page
This website recipe is not from the Africhef African Recipes Cookbook, which contains a number of Traditional African Okra recipes.
Have fun and enjoy the sample recipe.