Okra Curry – Sri Lankan Style

Step 1: Prepare the Okra

Take 200g of fresh okra. Cut off both ends and then slice the okra lengthwise into 1-inch pieces.

Step 2: Combine Base Ingredients

In a clay pot, add 1 sliced onion, 2 sliced green chilies, 3 sliced garlic cloves, a few sprigs of curry leaves, a few pieces of pandan leaves, 2 cinnamon sticks, 1/4 tsp fenugreek seeds, 1/4 tsp turmeric powder, 1 tsp curry powder, salt to taste, and 1/2 tsp crushed mustard. Pour in 1 1/2 cups of thin coconut milk.

Step 3: Cook the Base

Stir all the ingredients well and cook over a medium flame for 3-5 minutes until the onions soften and the mixture starts to simmer.

Step 4: Add Thick Coconut Milk

Pour in 1/2 cup of thick coconut milk. Stir gently and continue to cook for another 3-5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 5: Add Okra and Cook

Add the cut okra pieces to the pot. Stir to combine with the curry base. Cook without closing the pot until the okra is soft and tender, which usually takes about 5-7 minutes. Cooking uncovered helps prevent the okra from becoming slimy.

Step 6: Finish and Serve

Once the okra is cooked to your desired tenderness, switch off the flame. Add 1 tsp of lime juice and stir. Finally, sprinkle a little crushed mustard (about 1/4 tsp) over the curry for an aromatic finish. Serve hot with rice or your preferred accompaniment.

• Do not cover the pot while cooking okra to prevent it from becoming slimy.

• Adjust the amount of green chilies to your preferred spice level.

• Add a pinch of black pepper for an extra kick.

• For a richer flavor, use freshly ground spices instead of powder.