Have you ever noticed how good okra, saijan and mangoes taste when dropped into a bubbling pot of curry? Especially fish curry? There never seems to be enough of the okra, saijan and mangoes to share for the family meal. By enough I mean each person may end up getting only 2 pieces of each. In our home there used to be serious negotiations about who would get the mango seed. The okras were evenly divided, and sometimes I would trade my saijan for okra.
Just in case it has not been clear to you after all this time you’ve been reading me, I LOVE okra, any which way!
The cooking of this curry with coconut milk makes it thick and creamy. The addition of toasted sesame seeds and tamarind pulp to the masala paste turns this dish into a vegetarian entrée and not merely a side dish.
Leaving the okra whole and choosing smaller ones is
