Okra mappas
The Culinary Institute of America · 6 min video
Read about okra in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- tender baby okra
- coriander powder
- chilli powder
- turmeric
- black pepper
- cinnamon
- cloves
- coconut oil
- curry leaves
- onions
- ginger
- garlic
- green chilli
- coconut milk (second extract)
- thick coconut milk (first extract)
Heat the coconut oil; test with a piece of onion - when it sizzles, the oil is hot. Stir the oil so the pan heats evenly.
Testing the oil and cooking the aromatics
- salt
Add the onions, ginger, garlic, green chilli and curry leaves, combine, then raise the heat; salt at the start helps the onions release moisture.
Lower the heat until there is no smoke before adding the ground spice blend, so the spices' essential oils do not burn; push the onions aside if liked.
Add the second-extract coconut milk and bring to a gentle simmer, not a boil; add the whole baby okra.
Reduce the heat, cover and simmer 2 to 3 minutes, keeping the okra lightly cooked and holding its shape.
Uncover; if more cooking is needed simmer uncovered so the okra keeps its colour.
Finishing with the thick milk
Turn off the heat, wait for the simmering to stop, then add the thick first-extract coconut milk.