This is a fusion recipe from Australia for a simple way to make okra curry. The okra is selected and prepared in such a way that the pods remain crunchy and do not turn mucilaginous. To achieve this you need to pick only small okra, trim off just the attached stem, leaving the pod whole and fry the pods first. It’s an okra dish that even my husband enjoys. I’ve married it here with medium Madras curry powder, to be truer to the original, though I tend to use Durban masala (which is a bit more fiery) at home. You also end up with a delicious vegan curry.
Prep time 20 minutes/Cook time 25 minutes/Serves 6
Ingredients:
3 tbsp neutral oil (I like grapeseed)
450g (1lb) small okra, wiped clean and tops trimmed
1 large red onion, finely sliced
1 tbsp garam masala
1 tbsp medium Madras curry powder
1/4 tsp chilli powder (or go heavier if you dare)
1 thumb’s worth of ginger, peeled and grated
3-4 garlic cloves, minced
2 tins cherry tomatoes (800g [28 oz] total)
½ tsp sugar (optional, but it will make any tomato-based sauce sing)
1 tsp salt
Steamed basmati rice and naan, to serve
For Minted yoghurt:
150g (3/5 cup) natural yoghurt
2 tbsp fresh mint leaves, finely sliced, plus small mint leaves for garnish
Method:
Heat a large heavy-bottomed pan over medium heat. Add two tablespoons of the oil and wait for it to shimmer, then fry the okra until golden brown. Transfer to a bowl and reserve.
Pour the remaining oil into the pan, add the sliced onion and wait for it to sizzle. Lower the heat, cover and sweat for six to eight minutes until the onions are soft and glistening but not coloured.
Add the garam masala, curry powder, chilli powder, ginger and garlic to the pan, stir and simmer for one to two minutes until unavoidably aromatic.
Now add the tomatoes (pour a splash of water into the near-empty tins to slosh out the remaining tinned juices into the pan), sugar (if using) and salt, and simmer vigorously for eight to 10 minutes, uncovered. Stir occasionally and allow the sauce to thicken and reduce.
Meanwhile, to make the mint yoghurt, stir the sliced mint through the yoghurt and set aside.
When the sauce is reduced by half, taste for seasoning. Tumble in the reserved okra and simmer for two to three minutes to reheat the okra and meld the pods with the sauce.
