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Bandakka curry
Okra coconut milk curry
බණ්ඩක්කා කරිය (bandakka curry): okra in a light coconut milk curry with curry leaves and fenugreek
Ladies' fingers, as okra is still called in Colombo markets, are cheap, plentiful and quick, which is why bandakka curry is one of the most common weekday vegetables on a Sri Lankan lunch plate. The pods are cut on the diagonal, fried briefly in coconut oil, then simmered in a mild, yellow gravy of coconut milk with fenugreek, onion and green chilli, so they stay bright green and just tender. It goes with red or white rice, a spoon of dhal and something crisp, such as fried papadam or a sambol. Slime puts many people off okra, and it is almost always caused by moisture: washing the pods and cutting them while they are still wet. Dry them completely first and fry them before any liquid goes in. Chef's tip: a few drops of lime stirred in at the very end lifts the flavour and also helps the gravy stay clean and silky.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the curry
- 14 oz okrawashed, dried thoroughly, tops trimmed, cut into 3 cm diagonal pieces
- 2 tbsp coconut oil
- 1 onionsliced
- 2 cloves garlicsliced
- 2 green chilliesslit
- 1 sprig curry leavesleaves picked
- 1 /2 tsp fenugreek seeds
- 1 /2 tsp ground turmeric
- 1 /2 tsp red chilli powder
- 3 /4 tsp salt
- ¾ cup thin coconut milk
- ¾ cup thick coconut milk
- 1 tsp lime juice
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Method
0/6 doneStep 1: Heat 2 tbsp coconut oil in a wide pan over a medium-high heat and fry 14 oz okra for 5–6 minutes, stirring, until bright green, lightly blistered and no longer sticky when you lift a piece.
6 minStep 2: Push the okra to one side, add 1 onion, 2 cloves garlic, 2 green chillies, 1 sprig curry leaves and 1 /2 tsp fenugreek seeds and cook for 2–3 minutes until the onion softens.
3 minStep 3: Sprinkle over 1 tsp unroasted Sri Lankan curry powder, 1 /2 tsp ground turmeric, 1 /2 tsp red chilli powder and 3 /4 tsp salt and stir for 30 seconds.
1 minStep 4: Pour in ¾ cup thin coconut milk, bring to a simmer and cook uncovered for 5–6 minutes until the okra is tender but holds its shape.
6 minStep 5: Stir in ¾ cup thick coconut milk and heat for 2 minutes without boiling.
2 minStep 6: Take off the heat, add 1 tsp lime juice and serve with rice.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 3 g
- Carbs
- 10 g
- Fat
- 13 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bandakka curry take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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