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Nutrition Facts
Serving Size 1 (180g) Recipe makes 4 servings
Calories 149
Calories from Fat 92		(62%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 11mg		0%
Potassium 430mg		12%
Total Carbohydrate 13.8g		4%
	Dietary Fiber 4.5g	18%
	Sugars 3.8g
Protein 2.8g		5%
detailed view... how is this calculated?

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Curried Okra

Recipe #305738 | 2½ hours | 2 hours prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Alskann
May 28, 2008

An African side dish. This also makes a nice sandwich filler.

SERVES 4 -6 (change servings and units)

Ingredients

1 lb young okra pods
2 onions
3 tablespoons olive oil
1/2 teaspoon dried hot red chili pepper
1/4-1/2 teaspoon mild curry powder (depending on personal taste)
1/4 teaspoon ground turmeric
salt and pepper, to taste

Directions

1
Cut off the ends of the okra pods.
2
Slice the pods into approximately 1/4 to 1/2 inch rounds.
3
Peel and slice the onions.
4
Place the sliced Okra into a glass or stainless steel bowl and sprinkle liberally with salt.
5
Cover with the iced water, making sure that all slices are under water; refrigerate for at least 2 hours.
6
Remove the bowl from the refrigerator and drain off the salt water.
7
Heat the oil in a heavy skillet over medium high heat.
8
Add the Okra and fry until lightly browned. (Approximately 10 minutes).
9
Turning frequently to prevent sticking.
10
Add the remaining ingredients and fry for a further 3 minutes, until the onions are soft.
11
Serve hot.

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Featured Reviews for This Recipe

From: mikey & ev

On Mar 2, 2009

Yum. I only soaked for like 30 minutes, but it came out great! It was definitely slimey at first, but I cooked it down for probably 15 minutes and it perfectly done at the end. Good flavor, and super easy.

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From: Leahcooks

On Aug 5, 2008

I love this recipe! I was looking for a recipe where the okra was not fried because my husband hates fried foods. The spice was perfect for him too because he loves spicy foods. I will definitely make this again!

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From: mary winecoff

On Jul 31, 2008

5 stars all the way! My boys and I devoured this dish. It is our 2nd favorite way to make okra (after frying). This was wonderful and spicy and not sticky at all. Thank you so much for sharing.

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From: Sue L

On Jun 26, 2008

My husband and I are both big fans of the Indian Bindi masala, so I was very pleased to see this offered among the selections for ZWT4. It is nice to see something fairly low carb and decidedly different. I would suggest to anyone who is unsure about okra to try it this way and see how they like it. This recipe is not slimy at all- the salt soak does seem to help with that and is different from the way I have learned (browning off okra nicely). The spices in this seem a little imbalanced to my palate- heavy on the red pepper and too light on the curry flavors. I don't mind the spicy at all, but it seemed to overpower the other spices. I would suggest adding some cumin seed and ground coriander to this along with a pinch of garam masala. I did want to mention that I made this with French Tart's recipe for (Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture) which is very good for a curry powder if you are out. I keep a regular supply of curry powders and FT's recipe stood shoulder to shoulder with those. But, back to the recipe, I would also cut back the oil (I am not worried about it not being low fat but it left a film of oil in my mouth). Otherwise this is quite wonderful and think it would be exceptional with grilled meats in the summertime and some type of flatbread on the side, preferably whole grain. Thanks for posting! Made for ZWT4 Kumquat's Kookin' Kaboodles. ~Sue

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