Bandakka Curry (Okra Curry)

Bandakka Curry (Okra Curry)

This recipe is taken from the Complete Asian cookbook by Charmaine Solomon. The book was first released back in 1973 and has recently been updated. I strongly recommend adding it to your library as it covers recipes from Japan, South Korea, The Philippines, Sri Lanka, India and Pakistan. 


Serves: 4


250 g (9 oz) tender okra
½ teaspoon ground turmeric
oil for deep-frying
1 small onion, finely chopped
2 fresh green chillies, de-seeded and sliced
6 curry leaves
1 teaspoon ground coriander, dry-roasted
½ teaspoon ground cumin, dry-roasted
1 teaspoon pounded Maldive fish (smoked dried tuna) or dried prawn (shrimp) powder
5 cm (2 in) cinnamon stick
½ teaspoon salt
¼ teaspoon chilli powder (optional)
375 ml (12½ fl oz/1½ cups) coconut milk


Rinse the okra, drain, then trim off the tops and slice in half length ways. Rub with the ground turmeric to coat.

Heat the oil in a large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the okra until lightly browned. Drain on paper towel.

Put all the remaining ingredients into a saucepan over low heat and simmer for about 10 minutes, or until the onion is cooked. Add the fried okra, simmer until tender and remove from the heat. Serve with rice.

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