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Author Topic: Okra in curries  (read 2,272 times)

AI Summary
The discussion centers around cooking okra in curries, particularly in relation to a lamb and okra curry. One participant shares their experience of frying okra briefly to prevent it from becoming sticky, while another suggests cooking okra whole in a frying pan and adding it to the finished dish for better results. The consensus emphasizes the importance of cooking okra carefully to maintain its texture and flavor in curries.

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Offline tempest63

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Okra in curries
« 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?
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Offline Onions

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Re: Okra in curries
« Reply #1 on: July 02, 2014, 03:12 PM »
Okra in curries
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Offline Unclefrank

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Re: Okra in curries
« Reply #2 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)
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Offline tommy99

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Re: Okra in curries
« Reply #3 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.
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