It just takes a handful of ladies’ fingers to make this ridiculously easy and delicious Sri Lankan okra curry. The absolute beauty of this curry is its speed. In just minutes you will have a plate of this most delectable Sri Lankan vegetarian curry. You’ll be wondering why you don’t cook okra more often.
Eeks isn’t okra sticky. How do I get rid of the okra slime?
I know okra is slimy. And that freaks people out. Actually, the slime or mucilage, also found in Aloe Vera, intensifies when in contact with liquid.
With this recipe, there is no sticky okra, the okra is fresh, crisp and coated in a divine spicy coconut sauce.
It’s important to buy fresh okra. You want okra with bright green skin and firm to the touch.
Where do I find okra? Where do I buy okra?
I don’t often find okra in my local supermarket. This is when you need to venture further afield and nip into your local Asian, African or Caribbean grocers. While you are there, marvel at the treasure trove of fruits, vegetables, and big bunches of herbs. All are a lot cheaper, better value with more choice than your average supermarket.
This Sri Lankan okra curry is perfectly accompanied by a little rice, a dab of yoghurt or along with your main dish. I think a side helping of beetroot raita would be a delight. I’d say this Sri Lankan vegetable curry is perfect for a midweek supper or your next meat-free Monday recipe.
I’ve adapted this recipe from one of my parents’ favourite cookbooks, The Exotic Taste of Paradise by Felicia Wakwella Sorensen. It’s a small book and it’s packed with authentic, traditional Sri Lankan recipes. I believe this book is out of print. If you find a copy, it will look a little dated, but don’t let that put you off. The recipes are excellent. And they work.
Have you tried this recipe? Tell me what you think. Post me a shot and tag me #tootingmamaPrint
- 500g okra, trimmed and sliced lengthways
- 1 tbsp coconut oil
- 1 onion halved and sliced
- 1 green chilli, sliced and de-seeded (leave seeds in for additional heat)
- A sprig of curry leaves
- 1/4 teaspoon of tumeric
- 1/2 teaspoon of coriander powder
- 250mls of coconut milk
- 60mls vegetable stock
- Salt and pepper to taste
- Place the cut okra in a colander and wash thoroughly before setting aside
- Heat the oil in a large frying pan, add the sliced onion, green chilli and curry leaves. Cook unitl the onions are soft and transparent.
- Now add the okra, followed by the dried spices, stir until the okra is coated in the spices
- Now add the coconut milk and vegetable stock, simmer until the okra is soft and tender
- Serve with rice and a dab of yoghurt, or perhaps a side of beetroot raita
Keywords: Sri Lankan okra curry