Ladies’ Fingers Curry from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent b

Name: Ladies’ Fingers Curry from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent b
Ingredients: ½ cup canned or fresh coconut milk; ½ cup water; 1 teaspoon salt; 1 tablespoon Maldive fish, or substitute 1 teaspoon bonito flakes, finely ground (optional); ½ teaspoon turmeric; ½ pound okra, washed, trimmed, and cut into 1-inch pieces (2 cups); 2 green cayenne chiles, thinly sliced; ⅓ cup chopped shallots; 1 teaspoon cumin seeds; 5 or 6 fresh or frozen curry leaves; 1 tablespoon coconut oil or sunflower oil

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In Sri Lanka, as in many other places that were colonized by the English, okra is known in English as ladies’ fingers, and it is usually chopped crosswise into short lengths before being cooked....

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Ingredients

½ cup canned or fresh coconut milk
½ cup water
1 teaspoon salt
1 tablespoon Maldive fish, or substitute 1 teaspoon bonito flakes, finely ground (optional)
½ teaspoon turmeric
½ pound okra, washed, trimmed, and cut into 1-inch pieces (2 cups)
2 green cayenne chiles, thinly sliced
⅓ cup chopped shallots
1 teaspoon cumin seeds
5 or 6 fresh or frozen curry leaves
1 tablespoon coconut oil or sunflower oil