You can use fresh or frozen okra (I used frozen for this dish). If using fresh, top and tail the veg (trim off the ends) and cut into 1-2cm chunks. Put a teaspoon of olive oil in a pan and fry the okra for about 8 minutes. This is particularly effective when using fresh okra as it helps to reduce a little of the stickiness/goo which okra has and also softens the raw vegetables. After frying, remove the okra from the pan and leave to the side.
Thinly slice a medium/large onion, add half a tablespoon more olive oil to the same pan you fried the veg in. Fry the onions until translucent and lightly golden with a teaspoon of lazy garlic.
Time to spice this dish up! Add one and a half teaspoons of red chilli powder (adjust this depending on how spicy you want the dish to be)
A teaspoon of salt
A teaspoon of coriander powder
A quarter of a teaspoon of turmeric powder
And either a tin of chopped tomatoes or a large handful of fresh plum tomatoes.
This is the sauce and the base of your dish. Leave this to simmer on a low heat for about 5 minutes before adding the pre-fried okra back to your pan. Simmer on a medium heat for about 10 minutes, making sure to stir the pan regularly.
This was the first curry I ever learnt to make. You can add a little fresh coriander at the end to add a little more flavour to your dish and if you want to really spice things up, add fresh chillies! Serve with fluffy rice or naans/chappatis and plain yoghurt to cool the fire!
What was the first thing you learned to cook?
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