Okra curry
2009.07.22 02:35
Having picked up some culinary secrets from a recent get-together at my friend Maruf’s place, I tried to apply that know-how for my dinner last night. The result? Okra curry (as shown above)… :p
What the hell is it? :p Well, it’s basically a thick stew of sliced okra and potatoes. And while my friend Maruf used garam masala for the spices, I used some curry ground spices (it’s similar, actually)…
I also ‘improvised’ by adding some shrimp to the lot, and some soy milk (coz I forgot to buy some coconut milk :p) to make the broth thicker and richer still…
So there you have it: Boil the chopped-up potatoes, add some salt, put in the shrimp, and then the sliced okra. When the broth is thick enough (and the potatoes and okra have softened), add the curry spices, and then mix it off with the soy milk. Voila!
Not bad at all… not bad at all… :p
Anyway, the broth becomes thick and gooey because of the okra –the vegetable lets out this slimey and sticky substance, which is perfect for thickening.
And what is okra, btw? Here‘s a Wikipedia entry of it, and some pics…
In Bangladesh, it’s called bhindi, Maruf told me. Meanwhile, kucingputi said that Indonesians know the related vegetable of oyong, or luffa (Chinese okra).
Anyway, back to our okra curry… with rice… Bon appetit! :p
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