Sri Lankan Okra Curry Recipe - Serves 4

Sri Lankan Okra Curry Recipe

232 calories each serving (430 calories if eating with rice)


500g (1 lb) okra, trimmed and cut into 4cm (1 1/2 inches) cubes
1/2 teaspoon (2.5ml) turmeric
1/2 teaspoon (2.5ml) salt
3 tablespoons (45ml) vegetable oil
10 curry leaves
1 teaspoon (5ml) mustard seeds
1 medium onion, peeled and finely sliced
2 teaspoons (10ml) dried red chilli flakes
1 fresh green chilli
1 teaspoon (5ml) chilli powder
1/2 teaspoon (2.5ml) ground cumin
1/2 teaspoon (2.5ml) ground coriander
1 teaspoon (5ml) turmeric
1/4 tin/can (100g or 3.5 fl oz) chopped tomatoes
1/2 cup (125ml) coconut milk
1 teaspoon (5ml) lemon juice


Wash the okra and put into a medium bowl
Add the 1/2 teaspoon turmeric and the salt, mix well and set aside
Heat the oil in a medium to large frying pan over a medium heat
Add the curry leaves, mustard seeds, onion and chilli flakes and fry for 3 minutes, stirring often
Add the okra to the frying pan, add the fresh green chilli, chilli powder, ground cumin, ground coriander, teaspoon of turmeric and the chopped tomatoes, mix well and cook for 5-10 minutes until the okra turns brown, stirring often
Add the coconut milk, bring to the boil and simmer for around 8-10 minutes until the okra is cooked
Remove from the heat, add the lemon juice and mix well
Serve immediately

Recipe submitted on 9 February 2009

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