1) 300g (10oz) ladies fingers (okra).
2) 2 teaspoons ground turmeric.
3) 300ml (10 fl oz) vegetable oil.
4) 2 small green chillies finely chopped.
5) 1/2 teaspoon maldive fish flakes.
6) 1 small onion finely chopped.
7) 1 sprig fresh curry leaves picked.
8) 1 teaspoon chilli powder.
9) 1/2 teaspoon ground cumin.
10) 1/2 teaspoon ground coriander.
11) 1/4 teaspoon fenugreek seeds.
12)1 tablespoon malt vinegar.
13) 200ml (7 fl oz) coconut cream.
14) pinch of roasted curry powder.
METHOD
1) Wash , trim and cut the ladies fingers on the diagonal into 3cm (1 1/4 in) slices and toss in a bowl with the turmeric.
2) Heat the oil in a deep pan to 180* (350*f) or until a cube of bread browns in the oil within 15 seconds.
3) Dust the excess turmeric of the ladies fingers and deep fry them for 2 mins or until golden brown. Drain on paper towels.
4) Place the remaining ingredients (except the roasted curry powder) in a heavy based saucepan, bring to the boil and stir continuously for 5 mins or until sauce thickens.
5) Add the ladies fingers to the pan and return to boil then, season with salt to taste.
6) Pour into serving bowls and sprinkle with roasted curry powder.(DO NOT STIR IN THE CURRY POWDER)
ROASTED CURRY POWDER
1) 35g coriander seeds.
2) 2 tablespoons cumin seeds.
3) 1 teaspoon fennel seeds.
4) 2cm piece cinnamon stick.
5) 5 cloves.
6) 1/4 teaspoon green cardamom seeds.
7) 4 fresh curry leaves.
8) 1 dried red long chilli.
9) 3cm piece pandanus leaf.
10)1 teaspoon black peppercorns.
11) 2 teaspoons raw long grain rice.
METHOD
1) Dry roast each ingredient separately in a small, heavy based frying pan, shaking the pan continuously over a low heat until fragrant (the coriander, cumin, fennel, and rice will go quite brown but DO NOT let them burn.) Cool and combine spices then, using a pestle and mortar grind the mixture to a fine powder.Store in a airtight container in a cool dark place for up to 2 months.
