1 post tagged “curry”
So today, I attempted making okra curry and documenting the process at the same time. I thought blogging about my cooking would not only spark my interest in cooking but be a modern type of cookbook that will accompany me throughout my life. Next time I want to make okra curry, I'll just refer to my Vox!
This curry is relatively easy to make and there aren't many places you can go wrong. If I can make it, anyone can.
Firstly a tip on choosing the right okra (Is the plural okri?! In Urdu it's bindi and in Punjabi it's called Pindia) They should be neither too hard or too soft. If they snap when you bend them, then they're not suitable.
Ingredients
1kg okra
1/2 kg onions
Cooking oil
3 medium tomatoes
Seasoning: 2 tsp salt, 1 tsp red pepper, 1/2 tsp turmeric powder, 1 1/2 tsp ground coriander seeds, 1/2 cumin seeds
Fresh roughly chopped coriander - large handful (We buy fresh coriander, chop it up and keep it stored in a plastic bag in the freezer. This way there is always coriander there when you need it)
Recipe
Firstly cut the ends off the okra and cut them in half. When cutting okra your knife will get very sticky so keep some kitchen towel handy to wipe it periodically.
Heat some oil in a pan; the oil shouldn't get too hot and should be enough just for the okra to shallow fry in. Add the okra and fry them gently, stirring occasionally.
The aim is to make the okra soft and slightly browned so keep the heat low and stir every now and then. When the okra look brown, take them out into a bowl lined with kitchen towel. This will soak up any excess oil.
Keep a low heat under that same pan. Now slice the onions and add to the same oil. Turn the heat to medium and place a lid on the pan so they can simmer. The onions need to be softened and shouldn't brown as this will make the entire curry very dark and we don't want that. When the onions become soft, take the lid and cook some more but still being careful not to let them brown.
Meanwhile, slice the tomatoes. The slices should be fairly thin but not so much that they disappear upon cooking. Add them to the onions and stir on a higher heat.
Once the tomatoes and onions are mixed together, add the spices. Stir them in thoroughly and let the mixture cook for 5 minutes.
Put in a generous handful of fresh or frozen roughly chopped coriander. Then put in the previously fried okra. Mix well until all ingredients are combined. Return the lid to the pan and let it gently simmer for 15 minutes.
You can prepare this curry before hand and then reheat it over a gentle heat closer to the time of serving. This curry is best enjoyed with roti, naan or some other bread as it is a little dry to accompany rice.
