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 #tootingmama
