← All recipes

🍽️ Spicy Okra Curry with Coconut

108 kcal · 30 min · 4 servings

Ingredients

• 3 shallots
• 1 piece fresh coconut (for 50 g flesh)
• 1 red chili pepper
• 500 g okra pods
• 0.5 small lime
• 1 tbsp rapeseed oil
• 1 tbsp light mustard seeds
• 1 tsp turmeric
• 1 tbsp cumin seeds
• 10 dried curry leaves
• 50 ml coconut water
• salt
• pepper

Instructions

1. 1. Peel the shallots and remove the outer skins.
2. 2. Dice the shallots very finely.
3. 3. Peel the coconut meat if necessary, using a knife or a peeler.
4. 4. Grate the peeled coconut meat finely.
5. 5. Remove the stems and the inside of the chili pepper.
6. 6. Rinse the chili pepper under running water.
7. 7. Slice the chili pepper diagonally into thin rounds.
8. 8. Remove the tough ends of the okra pods.
9. 9. Wash the okra pods thoroughly.
10. 10. Dry the okra pods with a kitchen towel.
11. 11. Cut the okra pods diagonally into pieces about 2 centimeters wide.
12. 12. Cut a lime in half.
13. 13. Squeeze the juice from the lime half.
14. 14. Pour oil into a wok.
15. 15. Heat the oil in the wok.
16. 16. Add the diced shallots to the hot oil.
17. 17. Sauté the shallots over medium heat until they become translucent.
18. 18. Add mustard seeds, turmeric, cumin, chili slices, and curry leaves to the wok.
19. 19. Fry the spices over high heat.
20. 20. Stir constantly.
21. 21. Fry the spices for 2 to 3 minutes.
22. 22. Add the cut okra pods to the wok.
23. 23. Cook the okra pods along with the spices.
24. 24. Stir constantly.
25. 25. Cook the okra pods for 3 to 4 minutes.
26. 26. Add the coconut water to the wok.
27. 27. Stir in the coconut water.
28. 28. Remove the wok from the heat.
29. 29. Add the grated coconut to the curry mixture.
30. 30. Add 1 to 2 tablespoons of lime juice.
31. 31. Mix everything well together.
32. 32. Season the curry with salt.
33. 33. Season the curry with pepper.
34. 34. Serve the curry warm.

Nutrition per serving

• kcal: 108
• Protein: 4 g · Fett/Fat: 8 g · Carbs: 5 g