102 | CURRY THE OKRA RECIPE Okra Onion Garlic Oil Whole spices: coriander seeds, cumin seeds, fennel seeds, black pepper seeds. Ground spices: ground coriander, cumin powder, turmeric powder, paprika. And garam masala, Coconut cream Serve over rice HOW TO MAKE Cut up okra pieces into half, chop one large onion and garlic to taste (I like about 3-4 cloves garlic). Start by frying the mixture of whole spices for about 20-30 seconds in hot oil, releasing their fragrance and making them more potent. When fragrant, add the garlic and onion and fry till golden. Add okra and fry a bit till almost crispy. Add the ground spices and coconut cream. In this step you will add the spice powders because in the beginning we only put in the seeds. The quantity of spices depends on how intense and potent in flavor you like your curry. If you want it very Indian you must put a lot of everything!!!!! Mix and simmer on low heat. Cook for a few minutes to make sure the spices open up and come together. In the meantime, cook the rice. Best rice recipe- rinse rice and soak in water for a few minutes, drain. Then fry the rice for about 2 minutes in a little oil and add 11/2 cups of water to every cup of rice. Bring to a boil over high heat, then lower heat to a simmer, add salt and mix one time. Reduce the heat to low, close the pot and don’t mix, touch or open for 15 minutes. When ready, let sit for a few minutes then fluff with fork and eat with curry and enjoy!!!!! Dani plays cricket in India
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