Bandakka Curry (Okra Curry)

February 06, 2017

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.

Leave a comment

Comments will be approved before showing up.

Also in Recipes

Roast Parsnip Soup with Turmeric & Ginger Infusion
Roast Parsnip Soup with Turmeric & Ginger Infusion

October 01, 2019

Shhh....whisper it quietly, winter is coming. Not that one Game of Thrones fans, sorry, the one that requires us to bust out the soup recipes once again. So voila! Here is our first of the autumn (lets cling to that for a while!).

Continue Reading

Curried Potted Crab with Toast
Curried Potted Crab with Toast

August 13, 2019

A decadent starter of curried, potted crab that is great for dinner parties or Christmas as you can prepare up to two days ahead.

Continue Reading

Green Pea & Chilli Relish
Green Pea & Chilli Relish

July 18, 2019

We're celebrating Great British Pea Week (yes it's a thing) with this tasty relish that elevates the humble seed pod of the Pisum sativum to a whole new level. Enjoy! 

Continue Reading