Okra Curry Recipes

BHINDI MASALA (SPICY OKRA CURRY)

Steps:

• Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
• Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

EASY OKRA CURRY RECIPE

Steps:

• First off, peel the red onion, garlic cloves, and fresh ginger.
• Then, chop the onion, garlic, and ginger - but keep onion separated from ginger and garlic.
• Add oil to a large saute pan and add in the onion. Cook onion on medium heat for 10 minutes, stirring often.
• Then add in the chopped ginger and garlic and saute about 2 minutes.
• Add in the coriander, turmeric, chili powder, smoked paprika, and saute about a minute - while mixing well so all ingredients incorporate.
• Then add in the tomato paste, coconut milk, water, and frozen okra. Give this a good stir then cover and let simmer for about 4- 5 minutes over medium heat.
• When done, uncover and remove from heat.
• Season with salt and pepper to taste.
• Serve garnished with cilantro and chili flakes. Enjoy with rice or roti.

SPICED OKRA CURRY

Steps:

• Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra. Add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently - this will disappear and the tomatoes will become pulpy, about 10 mins.
• Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Sprinkle with coriander and serve with basmati rice or chapati bread.

CURRIED OKRA

Steps:

• Cut off the ends of the okra pods.
• Slice the pods into approximately 1/4 to 1/2 inch rounds.
• Peel and slice the onions.
• Place the sliced Okra into a glass or stainless steel bowl and sprinkle liberally with salt.
• Cover with the iced water, making sure that all slices are under water; refrigerate for at least 2 hours.
• Remove the bowl from the refrigerator and drain off the salt water.
• Heat the oil in a heavy skillet over medium high heat.
• Add the Okra and fry until lightly browned. (Approximately 10 minutes).
• Turning frequently to prevent sticking.
• Add the remaining ingredients and fry for a further 3 minutes, until the onions are soft.
• Serve hot.

FISH CURRY WITH OKRA

Steps:

• Heat the vegetable oil in a large Dutch oven over medium-high heat. Stir in the mustard seeds and toast until they pop, 10 seconds.
• Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the coconut, coriander, chili powder and turmeric; cook, stirring and scraping the pan, until toasted, about 30 seconds.
• Add the tomatoes to the pot. Cook, stirring, until they break down, 4 to 5 minutes. Season the monkfish with salt and pepper. Add the fish and okra to the pot, stir in 1 1/4 cups water and bring to a simmer over medium-low heat. Cover and simmer until the fish is cooked through and the curry has thickened, 13 to 15 minutes; season with salt. Serve with rice and top with cilantro.

CURRIED OKRA WITH CHICKPEAS AND TOMATOES

Steps:

• If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.

SOUTH INDIAN POTATO-OKRA CURRY (BHINDI CURRY)

Steps:

• Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
• While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.
• Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.

VEGETARIAN OKRA CURRY

Steps:

• Prepare okras for cooking by removing ends and cutting into 1-2-inch pieces.
• In a skillet, heat oil over medium heat and add okra.
• Sauté until all of the sticky juices become dry.
• Remove from skillet and set aside.
• In the same skillet with the remaining oil, add tomatoes and spices.
• Cook over low heat until paste-like.
• Add onions and sautéed okra.
• Stir, cover and let simmer over low heat for 10-15 minutes.
• Transfer to a serving dish and garnish with garam masala or black pepper.