Wonder if lamb or chicken curries with okra will be taste right. Maybe I should because I have never done that. Ok, I will keep that in mine but for the time being, its either okra for fish curries or as per my recipe today --- a vegetarian Indian curry. The other essential ingredient for Indian curries is onions or shallots. I find that shallots are a better choice for vegetarian curries as the mild sweet taste of shallots enhances a natural and well balanced flavor into the spicy curry paste.
This is a perfect dish not only for vegetarians but others too. Even though we are not vegetarians, curries with vegetables compliments a variety of meat side dishes like crispy fried fish or chicken. Have a go and say yes to a spicy and tangy curry.
15 okra/lady's fingers - cut into medium size rings.
10 shallots - remove skin
7 garlic - remove skin
1 medium size tomato - sliced
2 tsbp curry powder - mixed with water for a smooth paste
1 tsp fenugreek/halba seeds
1 1/2 tbsp thick tamarind juice (or depending on how sour you prefer the curry to be)
4-5 sprigs curry leaves - shredded
1/4 cup oil
Salt for taste
When oil is heated, fry shallots and garlic for a light layer of brown color on top.
Add fenugreek seeds and continue to fry for another 1 min.
Add curry paste and fry until oil splits/floats.
Pour 1/2 liter of water, tamarind juice and add okra and tomato.
Stir all in and let the curry simmer.
When curry is heated through, season with salt.
Off heat and stir in curry leaves.