SERVES: 4 to 6
TOTAL TIME:50 minutes
WHY THIS RECIPE WORKS In Indian cuisine, okra has a long and varied history. We wanted our Madras-style okra curry to have a plentiful, rich sauce, with okra that retained some of its fresh bite. We made a pantry friendly sauce with the classic flavors of onion, ginger, garlic, and coconut milk. Searing the okra whole—and not letting it stew in the sauce—kept it crisp-tender, with an appealing texture. Fresh cilantro sprigs and bright lime wedges balanced out our rich curry. We prefer the spicier flavor of Madras curry powder here, but you can substitute regular curry powder. Do not substitute frozen okra here. Serve with rice.
INGREDIENTS:
- 6 tablespoons vegetable oil
- 1½ pounds okra, stemmed
- 1 small onion, chopped fine
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon Madras curry powder
- 2½ cups chicken or vegetable broth
- 1 cup canned coconut milk
- 2 teaspoons honey
- 1 teaspoon cornstarch
- Salt and pepper
- 10 sprigs fresh cilantro, chopped coarse
- Lime wedges
INSTRUCTIONS:
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add half of okra to skillet and cook, stirring occasionally, until crisp-tender and well browned on most sides, 5 to 7 minutes; transfer to bowl. Repeat with 2 tablespoons oil and remaining okra; transfer to bowl. Let skillet cool slightly.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic, ginger, and curry powder and cook until fragrant, about 1 minute. Stir in broth, scraping up any browned bits, and bring to simmer. Cook, stirring occasionally, until reduced to 1¼ cups, 15 to 20 minutes.
- Whisk coconut milk, honey, and cornstarch together in bowl to dissolve cornstarch, then whisk mixture into skillet. Bring to simmer and cook until slightly thickened, about 30 seconds. Stir in okra and any accumulated juices and ¼ teaspoon salt and return to brief simmer to warm through. Season with salt and pepper to taste. Sprinkle with cilantro and serve with lime wedges.
