Okra and tomato curry

Method

1. Rinse the okra, then dry it thoroughly with a tea towel, because wet okra turns slimy. Trim the stalks and cut the pods into 2 cm pieces. Chop the onion finely, crush the garlic and grate the ginger.
2. Rinse the rice in a sieve and tip it into a small pan with a lid. Add 300 ml of cold water and a pinch of salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Switch off the heat and leave the lid on.
3. Warm the olive oil in a large, deep frying pan over a medium heat. Add the onion and a pinch of salt and cook for 8 minutes until soft, then stir in the garlic and ginger for 1 minute.
4. Stir in the cumin, turmeric and garam masala for 30 seconds, until the spices smell fragrant.
5. Add the okra and cook for 5 minutes, stirring now and then, until the edges start to colour.
6. Tip in the chopped tomatoes with 100 ml of water. Leave to simmer, uncovered, for 12 to 15 minutes, until the okra is tender and the sauce has thickened. Season well with salt and pepper.
7. Chop the coriander and stir most of it in with the juice of the half lemon. Fluff the rice with a fork, spoon the curry over and finish with the rest of the coriander.

Tip Dry the okra properly before cutting. Frozen okra works too, straight from the freezer, though it gives off more water so give it a minute or two longer.

Photo made with AI.

From Nosha · nosha.app