Sri Lankan Okrah curry, a way to make okrah edible. And when I say edible, I mean it. I have been around the Middle East for quite some time and had a ‘pleasure’ of indulging in the local slimey okrah stews. Many friends tried to convince me that it wasn’t so bad. I still disagree. I always knew that there were ways out there to make okrah tasty and that there were chefs who managed to get rid of the part I hate the most. I really enjoy Iraqi-Kurdish tomato okrah stew. My favorite variation though is Sri Lankan okrah curry cooked with coconut milk, garlic, curry leaves, turmeric, cinnamon and many more. It’s like a dream come true.
If you struggle with finding pandam leaves, leave them out. As for the curry leaves, you should be able to find them in Asian shops. In Amman, you can easily buy them in Asia market, just off the second circle (on Al-Buhtori street)!
Check out the other recipes that we learnt while in Sri Lanka!