Madras Okra Curry
By America's Test KitchenPublished on July 20, 2021
Yield
Serves 4 to 6
Ingredients
Before You Begin
We prefer the spicier flavor of Madras curry powder here, but you can substitute regular curry powder. Do not substitute frozen okra as it doesn't brown like fresh okra. Serve with Everyday White Rice.
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 salt and return to brief simmer to warm through. Season with salt and pepper to taste. Sprinkle with cilantro and serve with lime wedges.
Yield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Looking for an okra dish with main-course potential, we explored Indian treatments of the vegetable and found ourselves taken with a Madras-style okra curry with a plentiful, rich sauce, and okra pods that retained some of their fresh bite. For our version, we made a pantry-friendly sauce with 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, rather than letting it get slimy and mushy. Fresh cilantro sprigs and bright lime wedges balanced out our rich curry.
Before You Begin
We prefer the spicier flavor of Madras curry powder here, but you can substitute regular curry powder. Do not substitute frozen okra as it doesn't brown like fresh okra. Serve with Everyday White Rice.
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 salt and return to brief simmer to warm through. Season with salt and pepper to taste. Sprinkle with cilantro and serve with lime wedges.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
0 Comments