Cut the ends off the okra and discard them, then slice each okra on the diagonal into three pieces. Place in a bowl with the tomatoes, shallots, chillies, curry leaves, turmeric, thuna paha and salt. Mix well to evenly coat the okra pieces in the spices.
Heat the coconut oil in a clay pot or heavy-based saucepan over medium heat. Add the okra mixture and cook for 5 minutes. Add the coconut milk, then cover, reduce the heat to low and cook for a further 10 minutes, or until the okra are tender. Serve with a main curry and rice.
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