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Little Sister's Okra Curry

Little Sister's Okra Curry


  • 8 large hardboiled eggs
  • 1/4 cup peanut or vegetable oil
  • 3 - 4 medium shallots, thinly sliced
  • 1 large white or yellow onion, peeled and diced
  • 1/2 teaspoon turmeric
  • 1 - 2 bird's eye chilies, thinly sliced
  • 4 cloves of garlic, minced
  • 1-inch piece of ginger, minced
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon curry powder
  • 1/2 pound okra, cut into 2-inch pieces
  • 3 plum tomatoes, diced
  • Salt
  • 2 cups water
  • 1 teaspoon fish sauce or soy sauce
  • Chopped cilantro
  • Cooked rice or quinoa for serving


  1. Peel the eggs and roughly chop. Heat the oil over high; fry shallot slices until crispy and remove and reserve. Fry eggs and then remove and reserve.
  2. Add onion, turmeric, and chili peppers to the pan and stir-fry. Add garlic and ginger and continue cooking. Add tomato paste and stir, and then add curry powder, okra, tomatoes, and a pinch of salt and stir again. Add the water and fish sauce and bring to a boil.
  3. Reduce heat and simmer uncovered for 8 to 10 minutes. Add eggs back into the curry and simmer for 1 minute; remove from heat to rest. Sprinkle with crispy shallots and chopped cilantro and serve with rice or quinoa.


  • Recipe provided by Tin Vuong, executive chef at Little Sister in Manhattan Beach, California
  • Photo credit: Little Sister


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