Curry Recipes Online

Curry Chat => Lets Talk Curry => Topic started by: tempest63 on June 28, 2014, 07:58 PM

Title: Okra in curries
Post by: tempest63 on June 28, 2014, 07:58 PM

I had a great lamb and okra curry in Hot-stuff at Vauxhall/Battersea the other day. I think the okra had been fried off before being stirred into the lamb. Has anyone seen or cooked something similar?

Title: Re: Okra in curries
Post by: Onions on July 02, 2014, 03:12 PM

(http://i707.photobucket.com/albums/ww80/zero-minute/Okra-curry-010_zps64246673.jpg)

Title: Re: Okra in curries
Post by: Unclefrank on July 04, 2014, 10:33 AM

Hi tempest  i have cooked/fried with okra and you must be careful how long you cook it for because it goes very sticky, it oozes out, and can become quite off putting. I normally just pre-fry it for a few seconds just so it stops this issue, you can also coat the okra itself in gram flour then fry and add to your desired dish. Also it does taste wonderful in a hot curry if it has not been over cooked.

I have made this and it's just an excellent dish. It's from the Tikka Mahal restaurant

Chicken Okra Bhindi (TM)
1/2lb Okra (Bhindi)
1

Title: Re: Okra in curries
Post by: tommy99 on July 05, 2014, 12:57 AM

I have cooked a lot of curries with Okra. I get better results by cooking them whole. Cook them separately in a frying pan with a little oil on a low-ish heat. Once cooked, put them to one side. Just stir them into the finished curry.