Jon Lewin


Jon Lewin

1 tbsp coconut oil

1 tsp mustard seeds

½ tsp cumin seeds

1 sprig curry leaves

2 cloves of garlic (sliced)                                             

2½ cm piece rampe 

(pandan leaf)

1 red onion 

(roughly chopped)                                                                    

¼ tsp turmeric powder

1½ tsp salt

300g okra

2 tsp Maldive fish flakes

1 level tsp dried 

chilli flakes

10 cherry tomatoes (halved)

To prepare the okra, wash it, then snap off the tips where they break naturally (as you would with asparagus stalks). Chop into roughly 2½ cm pieces.

Place a large wok or frying pan on a medium heat and add the coconut oil. Once sizzling, add the mustard and cumin seeds. As soon as they start to spit, add the curry leaves, garlic, rampe, onion, turmeric and salt and stir with a wooden spoon. 

Cook until browned slightly, then add the okra and stir again. Cook for 3 minutes then add the fish flakes, chilli flakes and tomatoes. 

Continue cooking for another couple of minutes, letting the okra brown slightly, then remove from the heat and leave to cool. 

Season to taste and serve.

Okra is extremely delicate and can become really slimy when overcooked so I watch the pan carefully when making this recipe.