Okra with Coconut
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g okra pods
- 2 medium onion (s)
- 2 medium clove (s) garlic
- 4 medium tomato (s)
- 1 piece (s) fresh ginger, approx. 4 cm long
- clarified butter or oil for frying
- 1 teaspoon ground cumin
- 1 ¼ teaspoon coriander, ground
- 0.75 teaspoon ¾ turmeric
- 1 ½ teaspoon paprika powder, noble sweet
- 0.5 teaspoon ½ cayenne pepper
- 0.5 teaspoon ½ fennel seeds, ground
- salt
- 375 ml coconut milk, unsweetened
- possibly water if required
Print Recipe
Pin Recipe Instructions
- Wash the okra pods and dry them well. Cut off the tip and the base of the stem and cut into pieces about 2 cm long. Peel the onions, garlic and ginger. Finely chop the onions. Finely chop the garlic and ginger in a lightning chopper or chop very (!) Finely with a knife. Wash the tomatoes, remove the stalk and cut into pieces about 2 cm in size.
- Heat clarified butter or oil in a large pan. Add onions and fry light brown over medium heat. Add the garlic and ginger and fry over high heat, stirring constantly, until the onions are brown.
- Add cumin, coriander, turmeric, paprika powder, cayenne pepper and fennel and roast for 3-4 minutes. Add okra pieces and fry over medium heat for about 3 minutes.
- Gradually add the tomatoes, plenty of salt and coconut milk. Mix all ingredients and bring to the boil once. Reduce the heat and cover the dish and let it simmer over low heat for about 25-30 minutes, until the okra pieces are soft. Possibly add some water.
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