Sri Lanka has a wonderful cuisine, layered of course by the cultural backgrounds of the inhabitants. The South Indian influence is strong, and many dishes are similar to the cuisines of Tamil Nadu, but with a twist bought about by local ingredients. This is an Okra Curry, a simple one with only green chillies to spice it, and the okra are simmered in coconut milk. Easy to make and beautiful to eat.
Sri Lankan Okra in Coconut Milk, Jaffna Style
1 cup coconut milk mixed with 0.25 cup water
1 Tblspn lime juice
2 green chillies
1 onion, red or white
1 Tbslpn ghee
salt to taste
Trim the okra and cut into 2.5 cm pieces. Chop the onions and green chillies very finely.
Heat the ghee in a kadhai or heavy pan. Add the onions, green chillies and saute until the onion softens. Add the okra and saute over medium heat for 3 or 4 minutes.
Mix the coconut milk, lime juice and salt with the okra and simmer all ingredients for 15 minutes. It will thicken up for a wonderful gravy.
Garnish with coriander leaves and serve with rice or roti.
recipe notes and alternatives
If red onion is used, the sauce may be dark. White onions will give a lighter coloured sauce.