Gayani's Stir Fried Okra


1 tbsp coconut oil

1 tsp mustard seeds

1⁄2 tsp cumin seeds

1 sprig curry leaves

2 cloves of garlic, finely chopped

21⁄2 cm piece rampe

(pandan leaf)

1 red onion, roughly chopped

1⁄4 tsp turmeric powder

11⁄2 tsp salt

300g okra

2 tsp Maldive fish flakes

1 level tsp dried chilli flakes

10 cherry tomatoes, halved


To prepare the okra, wash it, then snap off the tips where  they break naturally (as you would with asparagus stalks). Chop into roughly 2 1⁄2 cm pieces.

Place a large wok or frying pan on a medium heat and add the coconut oil. Once sizzling, add the mustard and cumin seeds. As soon as they start to spit, add the curry leaves, garlic, rampe, onion, turmeric and salt and stir with a wooden spoon.

Cook until browned slightly, then add the okra and stir again. Cook for 3 minutes then add the fish flakes, chilli flakes and tomatoes.

Continue cooking for another couple of minutes, letting the okra brown slightly, then remove from the heat and leave to cool.

Season to taste and serve.