Fried Okro

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Okra, commonly called “okro” in Trinidad, is one of the vegetables carried to the New World by African indentured laborers, although it was widely eaten in India as well. Fried Okro is a popular side dish for Creole-style stewed meats and fish.


  • 1 pound fresh okra, stemmed and cut into ½-inch pieces, or 1 (16-ounce) package frozen okra
  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon coarse salt, or to taste
  • Freshly ground black pepper
  • ¼ cup water, vegetable stock, or chicken stock


  1. If using frozen okra, defrost and spread out onto a tray lined with paper towels until the okra dries slightly, about 10 minutes.
  2. Heat the oil in a large, wide frying pan. Add the onion and fry until translucent. Add the garlic and fry until golden brown, about 30 seconds.
  3. Add the mustard seeds and fry until they begin to pop, about 15 seconds. Stir in the okra, frying for 1 to 2 minutes, or until the okra begins to lightly brown.
  4. Add the turmeric, salt, black pepper, and water or stock. Mix well, lower the heat to medium-low, and simmer until all the liquid is absorbed. The okra should be tender but not soupy. Serve with rice or roti.