Okra Curry

Okra Curry

   By Rumana Zahn

Okra, or lady’s fingers as it’s sometimes called, can make a lovely meal if it’s made properly. It is quite mucilaginous and to avoid it going goo- ey fry the okra separately on high heat without stirring


1 lb/450g Okra
1tsp lemon
1 Onion
3 large tomatoes
½ tsp turmeric powder
½ tsp paprika powder
½ tsp salt (or to your taste)
¼ tsp chilli (or to your taste)
Fresh coriander leaves


  1. Wash, dry and then slice the okra into small slices.
  2. Fry spices, onion and tomatoes until soft.
  3. Add in the okra and steam for 15 minutes.
  4. Add a handful of fresh coriander leaves just before serving.