Sinhalese Okra Curry
A classic Sri Lankan semi-dry okra curry cooked with curry leaves, pandan, roasted spices, and rich coconut milk.
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
Protein: 3 g | Fat: 7 g | Carbs: 13 g | Fibre: 4.5 g
Nutritional estimates are per serving, based on 4 side portions and light canned coconut milk. Values vary with the coconut milk used.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days and reheat gently in a pan over low heat.
Texture: Avoid overcooking so the okra does not break down. A slightly slippery texture is natural.