Okra Curry

Preparation info
  • Serves


    • Difficulty


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By Diane Morgan

Published 2012

  • About

I’m an okra lover and I can’t resist buying it when I see it fresh in the market—not too big, firm, and a lovely pale green without any blemishes or darkened tips. Typically, in the Indian style, I dry-fry it over high heat with spices to make a quick, crisp sauté. While researching fresh turmeric, I came across a recipe for okra simmered in coconut milk that inspired this easy-to-make braised side dish. It pairs beautifully with the Yellow Rice.