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Okra and egg curry with rice and fragrant herbs

Name: Okra and egg curry with rice and fragrant herbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbs olive oil; 1 red onion, thinly sliced; 2cm piece (10g) ginger, finely grated; 2 green chillies, seeds removed, finely chopped, plus extra to serve; 2 sprigs curry leaves, leaves picked, plus extra fried leaves to serve; 3 garlic cloves, crushed; 2 tbs garam masala; 2 x 400g cans crushed tomatoes; 250g okra, trimmed; 8 eggs; Steamed basmati rice, naan bread, yoghurt, coriander to serve

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20m

Okra and egg curry with rice and fragrant herbs

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by Hayden Quinn

Aug 24, 2001

A vegetarian curry that'll please everyone, including the meat-eaters.

2 tbs olive oil
1 red onion, thinly sliced
2cm piece (10g) ginger, finely grated
2 green chillies, seeds removed, finely chopped, plus extra to serve
2 sprigs curry leaves, leaves picked, plus extra fried leaves to serve
3 garlic cloves, crushed
2 tbs garam masala
2 x 400g cans crushed tomatoes
250g okra, trimmed
8 eggs
Steamed basmati rice, naan bread, yoghurt, coriander to serve

Method

1.

Heat oil in a large non-stick pan over medium heat. Add onion, ginger, chilli, curry leaves and garlic. Cook for 5 minutes or until soft. Add garam masala and cook for a further 1 minute or until fragrant. Add tomatoes plus ¾ cup (180ml) water, and stir to combine.
2.

Bring to the boil, then lower heat to a simmer, and cook, stirring occasionally, for 5 minutes or until sauce has thickened. Add okra, stir to coat, and simmer for 7 minutes. Season.
3.

Meanwhile, in a large saucepan, soft-boil eggs in boiling water for 7 minutes. Drain, remove shells, and halve.
4.

Serve curry with rice and naan bread and top with eggs, yoghurt, coriander, extra chilli and fried curry leaves.