FROM YOSHITHA’S KITCHEN
Sinhalese Okra Curry (Bandakka Curry)
By Yoshitha ·
Okra curry, also known as Bandakka Curry, is a staple of Sinhalese home cooking. The okra is sautéed with onion, garlic, curry leaves, pandan and spices, then simmered in coconut milk until tender. The result is a fragrant, semi-dry curry with a creamy coating, traditionally served as a side dish with rice and other curries.
Slice 1 small onion and 2 garlic cloves. Trim the stem and tip ends of 500 g okra, then cut into 2 cm pieces. If using coconut milk powder, whisk 3 tbsp into 150 ml warm water; otherwise, measure out 150 ml canned coconut milk.
Heat 1 tbsp neutral oil in a frying pan over medium heat. Add the onion, garlic, pandan leaf pieces, curry leaves, 2 pieces of cinnamon, 2 tsp Sinhalese curry powder and chilli powder to taste. Add 1 fresh chilli, if using. Sauté for 1–2 minutes until fragrant.
Add the okra and season with salt and black pepper to taste. Stir-fry over medium-high heat for 3–4 minutes, coating the okra evenly in the spices.
Pour in the coconut milk and stir well. Reduce the heat to low, cover and simmer gently for 8–10 minutes, until the okra is tender.
Uncover the pan for the final 2 minutes of cooking to let excess moisture evaporate and the coconut sauce thicken around the okra. Serve warm with rice alongside other curries, as a side dish in a traditional Sri Lankan rice and curry spread.
Sinhalese Okra Curry
Ingredients
- 500 g okra ends trimmed, cut into 2 cm pieces
- 1 small onion sliced
- 2 garlic cloves sliced
- 1 tbsp neutral oil
- fresh pandan leaf a few pieces
- fresh curry leaves a handful
- 2 pieces of cinnamon
- 2 tsp Sinhalese curry powder
- chilli powder to taste
- 1 fresh chilli optional
- salt and black pepper to taste
- 150 ml coconut milk or 3 tbsp coconut milk powder mixed with 150 ml warm water
Instructions
- Slice 1 small onion and 2 garlic cloves. Trim the stem and tip ends of 500 g okra, then cut into 2 cm pieces. If using coconut milk powder, whisk 3 tbsp into 150 ml warm water; otherwise, measure out 150 ml canned coconut milk.
- Heat 1 tbsp neutral oil in a frying pan over medium heat. Add the onion, garlic, pandan leaf pieces, curry leaves, 2 pieces of cinnamon, 2 tsp Sinhalese curry powder and chilli powder to taste. Add 1 fresh chilli, if using. Sauté for 1–2 minutes until fragrant.
- Add the okra and season with salt and black pepper to taste. Stir-fry over medium-high heat for 3–4 minutes, coating the okra evenly in the spices.
- Pour in the coconut milk and stir well. Reduce the heat to low, cover and simmer gently for 8–10 minutes, until the okra is tender.
- Uncover the pan for the final 2 minutes of cooking to let excess moisture evaporate and the coconut sauce thicken around the okra. Serve warm with rice alongside other curries, as a side dish in a traditional Sri Lankan rice and curry spread.
Notes
Tips for Success
- Prepare the okra: Wash and dry the pods thoroughly before trimming and cutting.
- Natural texture: Okra naturally has a slightly slippery texture, which is part of this dish. Sautéing it first does not remove that completely.
- Coconut milk: Use 150 ml canned coconut milk, or mix 3 tbsp coconut milk powder with 150 ml warm water. The richness and consistency will vary with the product you use.
- Optional heat: Add the fresh chilli for extra heat, or leave it out for a milder curry.
Why You’ll Love This Dish
- Simple preparation: A handful of ingredients and fragrant Sri Lankan herbs and spices.
- Naturally vegan: Coconut milk gives the curry its creamy finish without dairy.
- A versatile side: Serve with rice and a selection of other curries.
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