Okra and tomato in coconut sauce

okra and tomato in coconut sauce



1.Blend or process garlic, shallot, chilli, onion and tamarind until smooth.
2.Heat oil in large saucepan, add tamarind mixture. Cook, stirring, 2 minutes. Add coconut milk, juice and curry leaves, simmer, uncovered 5 minutes.
3.Add okra and undrained tomatoes, simmer, uncovered, about 20 minutes or until okra is tender.

Okra, also called bamia, bhindi or ladies fingers. Are an African vegetable transported throughout the world by African slaves and traders. Okra resembles a large green chilli having outside ribs and many edible, gummy seeds inside. It can be stewed, as here, roasted or deep-fried, and is as good eaten on its own as it is used in stews, casseroles and soups.


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