Fried Okra with Tamarind

By Candice Mahadeo

Makes 4 servings; Prep time: 25 minutes; Cook time: 24 minutes.

This is a recipe from Guyana, a Caribbean country in South America. Guyanese cuisine is a mélange pulling from Indian, Pakistani, Afghani, West African and Chinese cuisines. Guyana’s amalgam of cultures arises from its diverse population and its roots within the shared Guyanese culture. This recipe features the common Indo-Caribbean pairing of okra and tamarind. Serve with paratha rotis* or any flatbreads.

Photo by Candice Mahadeo

Photo by Candice Mahadeo

Ingredients

3 Cloves of garlic, crushed

1 Sweet onion, half coarsely chopped, half sliced

¼ cup Cilantro leaves, coarsely chopped

½ inch Ginger, peeled & coarsely chopped

½ Serrano pepper**  

1 Tomato, diced

1 Fresh tamarind, peeled & fibers removed***

12 oz Okra, trimmed & cut into ¼-inch slices

5 tbsp Olive oil

1 ½ tsp Kosher salt

1 tsp Freshly ground pepper

 

Directions

  1. Blend the garlic, coarsely chopped onions, cilantro, ginger, and serrano pepper in a food processor for 1 minute. (Alternatively, mince the ingredients on a cutting board, almost forming a paste.) Set aside.

  2. Wash and thoroughly dry the okra. After slicing the okra into ¼ inch round, let it sit on paper towels or kitchen cloth to soak up excess moisture.

  3. Heat 2 tablespoons of olive oil over medium-heat heat in a wide frying pan for about 40 seconds.

  4. Cook your garlic-onion-cilantro-ginger-pepper paste for 3 minutes, stirring constantly.

  5. Add the diced tomato, sliced onion, and tamarind. Lower the heat to medium. Cook for 4 minutes, stirring occasionally. The mixture should dry down but monitor for burning.

  6. Add the remaining 3 tablespoons of olive oil. Increase heat to medium-high.

  7. Fry the okra for 8 minutes on each side or until they have browned deeply. Ensure all small pieces get an even fry.

  8. Remove from heat and sprinkle with kosher salt and freshly ground pepper.

  9. Optional: Garnish the okra with cilantro leaves.

Beverage pairing

Any dry Riesling will counter the tartness of the tamarind with its sweetness. Additionally, a dry cider, pilsner, or carbonated beverage would complement the acidity of this dish.   

Notes

*Paratha rotis can be found in the frozen section of most Asian supermarkets. You may also substitute the rotis for pita, msemen or any thin flatbread.

**While the serrano pepper can be used in this recipe, the Guyanese Wiri-Wiri or Jamaican Scotch Bonnet peppers are preferred. 

***Tamarind is found at most supermarkets near the produce aisles. You may also substitute the fresh tamarind with ½ tbsp of tamarind paste but be careful to not let the paste burn during cooking. Traditionally, the okra is cut and left to dry out in the sun for at least 4 hours to reduce the moisture of the dish, but frying and adding the salt at the end of the cooking process helps mitigate that excess moisture.

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