Best 6 Curried Okra Recipes

CURRIED OKRA WITH CHICKPEAS AND TOMATOES

Steps:

• If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.

CURRIED SHRIMP, RICE, AND OKRA SOUP

Steps:

• Heat olive oil in a stockpot over medium-high heat. Add carrots, onion, red bell pepper, celery, ginger, and garlic; saute until carrots soften, about 5 minutes. Stir in curry powder, coriander, and cayenne pepper.
• Pour clam juice, tomatoes, and coconut into the stockpot. Bring to a boil; reduce heat to medium and simmer until tomatoes break down, about 20 minutes. Add shrimp. Cover and cook until opaque, about 10 minutes.
• Stir rice, okra, coconut milk, cilantro, honey, lime juice, and salt into the stockpot. Simmer until flavors combine, about 7 minutes.

CURRIED OKRA WITH TOMATO

Steps:

• If fresh okra is used, trim off tough stems.
• If frozen okra is used, defrost and drain.
• Put the tomatoes in a saucepan and bring to the boil.
• Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
• Heat the oil in a saucepan over medium high heat and add onions and garlic.
• Cook, stirring, until the mixture is softened.
• Sprinkle with curry powder and ground coriander and cook briefly.
• Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
• Stir in chilies and fresh coriander.
• Add the okra, chicken broth and salt and pepper to taste.
• Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.

CURRIED OKRA

Steps:

• Cut off the ends of the okra pods.
• Slice the pods into approximately 1/4 to 1/2 inch rounds.
• Peel and slice the onions.
• Place the sliced Okra into a glass or stainless steel bowl and sprinkle liberally with salt.
• Cover with the iced water, making sure that all slices are under water; refrigerate for at least 2 hours.
• Remove the bowl from the refrigerator and drain off the salt water.
• Heat the oil in a heavy skillet over medium high heat.
• Add the Okra and fry until lightly browned. (Approximately 10 minutes).
• Turning frequently to prevent sticking.
• Add the remaining ingredients and fry for a further 3 minutes, until the onions are soft.
• Serve hot.

CURRIED CHICKEN LEGS WITH OKRA AND POTATOES

Steps:

• Cut chicken legs into drumsticks and thighs and discard skin and any fat from chicken. (To remove skin from drumsticks, hold drumstick at large end, grip skin with a paper towel, and pull skin over small end.) Pat chicken dry. Mince garlic and in an electric coffee/spice grinder finely grind together coriander seeds, curry powder, fennel seeds, and cayenne. In a large bowl combine garlic, spice mixture, and gingerroot. Add chicken, tossing to coat, and season with salt.
• Cut potatoes into 1 1/2-inch pieces and trim okra stems (do not cut into pods). In a measuring cup stir together water, brown sugar, and tomato paste.
• In a 12-inch heavy skillet at least 2 inches deep heat oil over moderately high heat until hot but not smoking and brown chicken, about 5 minutes, transferring to a plate. In fat remaining in skillet brown potatoes on cut sides. Return chicken to skillet. Stir water mixture and add to skillet with cinnamon sticks. Simmer mixture, covered, 10 minutes. Stir in okra and simmer, covered, until vegetables are almost tender and chicken is cooked through, about 5 minutes more. Stir in lemon juice and simmer, uncovered, until most of liquid is evaporated. Season curry with salt.
• While curry is simmering, coarsely chop peanuts and dice mango.
• Sprinkle curry with peanuts, mango, and cilantro.

CURRIED OKRA, MUSHROOMS AND GARBANZO BEANS

Steps:

• For the Relish: First you will want to peel your mango and then cut off the flesh from the pit.
• Place the mango in a bowl, and process it with a food processor, or simply mash it with a hand masher, whatever you choose to do.
• Mix in the rest of the ingredients and set aside.
• For the curry: In a clean food processor bowl, place the garlic, ginger, chiles and 3 tablespoons of water, and process until smooth.
• Next, heat your oil in a large saucepan, and add the whole coriander seeds, cumin seeds, and allow them to sizzle for a few seconds, allowing for the flavors to release a bit.
• Then add the ground cumin, the ground cardamom seeds, and turmeric and cook for about a minute or so.
• Then add the garlic paste that you made in the processor, along with the tomatoes and remaining water.
• Stir to mix well, and then add the mushrooms, okra, and garbanzo beans.
• Stir again, and then bring to a boil.
• Reduce your heat and then cover and simmer for 5 minutes.
• Remove the lid and turn your heat up slightly and cook for about 8-10 more minutes (maybe less depending on your okra), until the okra is tender but not too soft (you dont want mushy okra).
• Remove from heat and add your chopped cilantro, stirring lightly.
• Serve with your mango relish and rice (I like it with basmati).