Okra Curry

by Chris Canty

INGREDIENTS

1 lb small tender Okra 

¼ cup avocado oil – divided 

1 large sweet onion – quartered, sliced thin 

3 cloves garlic – minced 

1 tsp fresh grated ginger 

2 medium tomatoes – diced (do not use canned0 

1 tsp cumin seeds 

1 tsp coriander powder 

½ Tbsp fresh grated turmeric root 

¼ tsp red chili powder 

1 Red Fresno Chili – seeded & chopped 

2 Tbsp fresh chopped cilantro (garnish) 

½ tsp fresh lemon juice (garnish) 

 

DIRECTIONS 

Do not let okra scare you. When prepped & cooked properly, okra is slime-free and delicious with a slightly nutty flavor. Choose small tender okra. Okra MUST be completely dry before cooking. High heat & patience are your secret weapon. Never overcrowd the skillet (you don’t want to steam it) 

  1. Slice okra into small ½’ pieces. Lay out in a single layer on paper towels and pat dry and salt generously. Okra can handle it. Let it sit out to air dry for 1 hour. 
  2. Heat skillet over high heat. Depending upon the size skillet you use, you’ll lightly fry the okra in 2-3 small batches using the ¼ cup avocado oil divided 2-3 times. Lightly fry okra in small batches until golden brown. Do NOT overcrowd the skillet. This is crucial. Wipe the skillet with a paper towel between batches. Set okra aside spread out in a single layer on clean paper towels. 
  3. Turn the heat down on skillet to medium, medium-high. Heat 2 Tbsp oil & saute’ the onions for about 10 mins. 
  4. Add the garlic & ginger and saute’ for additional 30 seconds being careful not to burn/scorch the garlic. Add diced tomatoes and cook another 3 mins until tomatoes begin to soften. Add 1 tsp salt, cumin seeds, coriander, turmeric root & red chili powder and mix thoroughly. Add fried okra & fresno chili into skillet and saute’ another 2 minutes.  
  5. Lower the heat to simmer & let okra mixture simmer a few more minutes stirring occasionally.  
  6. Remove from heat and garnish with cilantro & lemon juice. Serve w/ Naan bread or over rice. 
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