Sri Lankan curried ladies fingers (okra)

Okra is one of those vegetables that folks either love or hate. Growing up in India, it was part of our daily cuisine, so we all love it at home.

I also try to cook with fresh vegetables as much as possible. Okra is one of those that is available all year round, but the quality varies from small and tender to woody and mature. I recently discovered these very tender baby okra frozen. I was initially sceptical, but I decided to try them as recommended by Ottolenghi. I am now instantly in love with these tiny, tender okra!

This is a delicate curry with mild flavours that allow the okra and roasted curry powder to shine. Unlike other curries, these roasted okra are not slimy but add a great texture to the curry. If you cannot find this specific baby okra, following the recipe with regular okra is fine. I also roast the okra in the oven; this is much healthier than frying them, and the result is just as good.

This is an amazing cookbook, so much so that I rarely now go to the other Sri Lankan cookbooks on my shelf. It is a gorgeous cookbook, from which I have cooked at least half the recipes, every one spectacular. I believe what makes this book special is the attention to detail, including recipes for every spice blend.

For more recipes from this cookbook, click here.

Ingredients:

For the curry: 10 oz okra, if large, cut into 1 inch pieces keeping the base and stem

1/2 teaspoon turmeric powder Salt

Oil spray

1 green chilli, cut into circles

1 small onion, minced

10 curry leaves

1/2 teaspoon chilli powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon fenugreek (methi) seeds

1 tablespoon malt vinegar

1 can 13.5 fl oz coconut milk Salt to taste

1 teaspoon Roasted curry powder (recipe below)

For the Roasted curry powder:

1 1/4 oz coriander seeds

2 tablespoons cumin seeds

1 cinnamon stick

5 cloves

1/4 teaspoon green cardamom seeds

1 dried red chilli (optional)

1 teaspoon black peppercorns

2 teaspoons rice

4 curry leaves

Simple coconut-pandanus rice:

2 cups rice, Basmati or any long-grain variety

The appropriate amount of coconut water, not coconut milk

5-6 2-inch pieces of pandanus leaf

Simple coconut-pandanus rice:

Mix the rice, coconut water, and pandanus leaves and cook like you would any rice. I use a rice cooker. If using another method, though I cannot imagine why you would, do not stir the rice during the last 5 minutes. The sugars in the coconut water will cause the bottom of the rice to caramelise lightly. Fluff and set aside.

For the Roasted curry powder:

Dry roast each of the ingredients individually lightly on a warm stove, taking care not to burn any of them. When cooled, crush in a coffee mill or spice grinder to a fine powder. Store in an airtight container for as long as it lasts and does not get slate.

For the curry: Lay the okra in a single layer on a lined baking sheet. Sprinkle with salt and turmeric powder. Spray liberally with oil. Broil in the oven for about 10-12 minutes until the okra is slightly browned and cooked through. Toss the okra about halfway through broiling. Set aside.

Combine the rest of the ingredients, except the okra and Roasted curry powder, in a pot and bring to a gentle simmer. Cook for about 10 minutes until the sauce thickens. Taste and adjust for salt—remember, the okra has a lot of salt on it, too—and spices. Adjust as needed.

Add the roasted okra and mix gently, taking care not to rip apart the tender pieces. At the last minute, sprinkle the Roasted curry powder on top of the okra in a bowl.