Duck egg and okra curry
- April 2014
- Serves 6
- Hands-on time 1 hour
This duck egg and okra curry is a classic South Asian dish and a great choice for a vegetarian dinner.
- 28.6g (6.2g saturated)
- 11.2g (7.9g sugars)
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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