How to Make Sri Lankan Okra Curry Asian Cooking Recipe Cuisine

Sri Lanka Bandakka Curry (Okra Curry)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

9 oz tender okra

1/2 tsp ground turmeric

1 small onion, finely chopped

2 fresh green chilies, deseeded and sliced

6 curry leaves

1 tsp ground coriander, dry-roasted

1/2 tsp ground cumin, dry-roasted

1 tsp pounded smoked dried tuna or dried prawn powder

2-inch cinnamon stick

1/2 tsp salt

1/4 tsp chili powder (optional)

1.5 cups coconut milk

oil for deep-frying

Directions:

Rinse the okra, drain, then trim off the tops and slice in half lengthways. Rub with the ground turmeric to coat.

Heat the oil in a large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the okra until lightly browned. Drain on paper towel.

Put all the remaining ingredients into a saucepan over low heat and simmer for about 10 minutes, or until the onion is cooked. 


Add the fried okra, simmer until tender and remove from the heat. Serve with rice.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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