Okra and Egg with Rice and Fragrant Herbs
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, coriander to serve
method
- 1Heat 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.
- 2Add garam masala and cook for a further 1 minute or until fragrant. Add tomatoes plus ¾ cup (180ml) water, and stir to combine.
- 3Bring to the boil, then lower heat to a simmer, and cook, stirring occasionally, for 5 minutes or until sauce has thickened.
- 4Add okra, stir to coat, and simmer for 7 minutes. Season.
- 5Meanwhile, in a large saucepan, soft-boil eggs in boiling water for 7 minutes. Drain, remove shells, and halve.
- 6Serve curry with rice and top with eggs,coriander, extra chilli and fried curry leaves.