Duck egg and okra curry
- April 2014
- 6 free-range duck eggs
- 150ml groundnut oil
- 4 banana shallots, finely sliced
- 2 large onions, finely chopped
- 1 tsp ground turmeric
- 2 tbsp curry powder
- 6 garlic cloves, finely sliced
- 5cm piece fresh ginger, grated
- 3-4 green finger chillies, finely sliced
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 600-800ml vegetable stock
- 400g okra (see tips), trimmed
- Handful fresh coriander, chopped
- Freshly cooked rice to serve
- Bring a large pan of water to the boil, then add the eggs. Cook for 5 minutes, then remove and cool under cold running water. Shell and set aside (see tips).
- Heat the oil in a frying pan over a low heat and gently fry the sliced shallots until golden brown. Remove with a slotted spoon to a plate lined with kitchen paper and season with salt. Fry the whole, shelled eggs in the pan for 3-4 minutes, turning, or until golden all over. Drain on kitchen paper. Pour off all but 2 tbsp of the oil. Fry the onions for 10 minutes or until soft, then add the turmeric and curry powder and cook for 30 seconds. Add the garlic, ginger and chillies and cook for 30 seconds, then add the chopped tomatoes, tomato purée and stock.
- Bring to a simmer and cook gently for 10 minutes, then add the okra and cook for a further 8-10 minutes or until the okra is just tender. Stir through the coriander. Halve the eggs and add them carefully to the curry. Remove from the heat and scatter with the crispy shallots. Serve with cooked rice.
If you aren’t vegetarian, 1-2 tbsp fish sauce will add an authentic richness to the dish; you could also use chicken stock.
Cook and peel the duck eggs the day before and keep in the fridge overnight. Bring to room temperature before serving.
Okra (also called lady’s fingers, bamia or bhindi) is used widely in South Asian and West African cooking. It can have a glutinous texture when cooked so it’s often used to thicken sauces and stews. Here we’ve cooked it until it’s just tender so it retains some firm bite and doesn’t go sticky.
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