Recipe: Okra Curry


Chef Tin Vuong's restaurant Little Sister brings a little bit of the San Gabriel Valley to the beach community of Manhattan Beach. What does that even mean, you ask? It means you get an okra curry of contrasting colors, textures, and flavors. Enjoy!

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Okra Curry
Makes 4 servings

8 large eggs
1/4 cup peanut or vegetable oil
3-4 medium thinly-sliced shallots
1 large white or yellow onion, peeled and diced
1/2 teaspoon turmeric
1-2 bird's eye chilies, thinly sliced
4 cloves of garlic, minced
1-inch piece of ginger, minced
1½ tablespoon tomato paste
1 tablespoon curry powder
½ pound (8 ounces) okra, cut into 2-inch pieces
3 plum tomatoes, diced
Salt, to taste
2 cups water
1 teaspoon fish sauce (or substitute with soy sauce)
chopped cilantro, to taste

Boil and peel the eggs and set aside. Fry shallot slices in oil; remove and reserve.

Stir fry onion, turmeric and chili. Then add garlic and ginger. Stir in tomato paste, then add curry powder, okra, tomatoes, and a pinch of salt. Stir continuously. Add water and fish sauce; bring to a boil. Reduce heat and simmer uncovered for 8-10 minutes.

Add eggs back into curry; simmer 1 minute and then let the curry rest.

Top with cripsy shallots and chopped cilantro. Serve over rice or quinoa.


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