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Frixos Personal Chefing

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Rice with Curried Okra

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I belong to the 50% of the world that doesn’t hate okra. In fact, I love it and would look into different ways of enjoying it in the summer months.

While we usually eat okra as a stew with tomatoes, this is a recipe inspired from an Indian restaurant where it was flavoured with spices and mixed with rice.

Rice with Curried Okra

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Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!

For more of my recipes with Okra press here.

Rice with Curried Okra

Prep Time15 minutes
Cook Time45 minutes
Total Time2 hours 10 minutes
Course: Side Dish
Cuisine: Indian
Keyword: Food Recipes, Pleasures, Rice, Veggies
Servings: 8 People

Ingredients

For the Okra:

  • 750gr Okra , thickly sliced about 1cm thickness
  • 15 Cherry Tomatoes , halved
  • 1 Yellow Onion , finely chopped
  • 2 cloves Garlic
  • 400ml Chopped Tomatoes , canned
  • 1 tablespoon Mild Curry , powder
  • 1 tablespoon , dry Coriander, ground
  • 1 Red Chilli Pepper , Deseeded and sliced
  • 1 red Bell Pepper , deseeded and diced to ½ cm size
  • 3 tablespoons fresh Parsley , leaves picked and chopped
  • 3 tablespoons fresh Coriander , leaves picked and chopped
  • 3 tablespoons EVOO , Extra Virgin Olive Oil
  • 4 tablespoons White Vinegar
  • 1 teaspoon Sea Salt
  • ½ teaspoon freshly ground Black Pepper

For the Rice:

  • 300gr Wild Rice
  • 1 tablespoon Sea Salt

Instructions

  • Start by washing and drying the Okra, then place in a flat dish, spread them not to be stacked on each other and drizzle on top with the vinegar. Place in the sun for an hour.
  • Next step is making the rice. Place on high fire a medium/large pot filled with salted water. When it comes to a boil add the rice, reduce the heat and simmer for about 22 minutes, stirring 2-3 times while cooking, until rice has softened but still a bit al-dente.
  • Remove from the heat and place in a colander to drain. Immediately return to the pot and cover with the lid while placing a kitchen towel in-between. Allow for 3 minutes for the extra moisture to be absorbed, fluff with a fork and serve.
  • Back to the okra, take a large sauté pan and place on medium fire. A minute later add the oil, wait for another minute to heat up and add the onions, sauteing for 4-5 minutes until softened. Add the garlic and curry powder with the dry coriander and mix well for about 30 seconds until fragrant. Immediately toss in the okra, peppers, the remaining 2 tablespoons of the vinegar and sauté until a bit charred, about 10 minutes.
  • Increase the heat, add the tomatoes and toss for 2 more minutes. Add the cherry tomatoes and the parsley, season with the salt and pepper and mix well.
  • Once the okra has cooled a bit, mix with the rice garnish with the chilies and serve.

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