I love having a fresh, bright raw carrot salad on the table to accompany all the lovely curries that I serve with rice. This dish is super easy to make, and delish.
Serves 4
Ingredients
- 100g Okra
- ¼ tsp turmeric powder
- ½ tsp salt
- ½ cup of coconut oil
- 50g red onion, diced finely
- 20g garlic cloves, chopped
- ¼ tsp fenugreek seeds
- 6 curry leaves
- 1 inch of pandan leaves, torn
- ¼ tsp turmeric powder
- ½ tsp salt (optional)
- 1 tsp unroasted curry powder
- ¼ tsp chilli powder
- 1½ tsp chilli flakes
- 1 tsp brown sugar
- 20g of tamarind (½ tsp of tamarind concentrate)
- ½ cup thick coconut milk
- ¼ cup water
Method
- Mix the okra, turmeric powder and salt in a small bowl and marinade for 5 minutes, making sure all the pieces of okra are well coated. In a small hopper pan, or small saucepan, heat the ½ cup of oil. When the oil is hot, fry the okra pieces in batches. Each batch needs to fry over a medium heat for at least 5 minutes, or until the edges of the okra have started to brown. Drain the okra on some paper towel to get rid of any excess oil.
- Prepare the tamarind by mixing it into a small jug or bowl with the coconut milk and ¼ cup of water. Mix well, leave for 10 minutes and ensure that the coconut milk is turning a light brown colour. Strain the tamarind seeds out of the milk. If using concentrate, just mix well.
- Next in a small frying pan, heat about 2 tbsps of coconut oil over a medium heat. Add in the onions, and allow to cook for 3 minutes before adding in the garlic, fenugreek seeds, pandan leaf, curry leaves. Immediately turn the fire down to a very low heat and continue to cook the temper for at least 5 minutes.
- Into the temper, add in the ¼ tsp turmeric powder, okra, unroasted curry powder, and salt and mix well. Cook for 2 minutes before adding the chilli flakes, chilli powder and brown sugar. Mix well and cook for a further 4 minutes, before finally adding the tamarind infused coconut milk to the curry. Cook down for at least 8 minutes or until most of the coconut milk has been absorbed and you are left with a thick, jammy okra curry. Et voila!