Okra and Shrimp Coconut Curry

Preparation

In a large saucepan or Dutch oven, warm 2 Tbsp extra-virgin olive oil, coconut oil, or ghee over medium heat. Add 1 large white or yellow onion, halved and thinly sliced, and sauté until it starts to brown, 5 to 7 minutes. Add 4 garlic cloves, minced, and 1 Tbsp peeled and grated fresh ginger and cook until fragrant, 1 minute. Add 10 to 12 fresh curry leaves; 1 tsp garam masala, homemade (page 341) or store-bought; one 2 in [5 cm] piece cinnamon stick; 1⁄2 tsp ground turmeric; and 1 tsp Kashmiri chilli powder (or 3⁄4 tsp smoked sweet paprika + 1⁄4 tsp cayenne). Cook until fragrant, 30 to 45 seconds. Lower the heat to medium-low.

Stir in 1⁄4 cup [60 g] tomato paste. Cook until the tomato starts to lightly brown, stirring occasionally, 3 to 4 minutes. Add 1⁄4 cup [60 ml] water, scraping the bottom of the pot to prevent the spices and tomato paste from scorching.

Fold in 8 oz [230 g] medium-size okra, cut into 1⁄2 in [13 mm] slices. Cover with a lid and cook until the okra is tender, 8 to 10 minutes, stirring often to prevent burning, adding another 1 to 2 Tbsp water as needed. Add 1⁄2 pint [170 g] cherry or grape tomatoes, halved; 2 cups [480 ml] unsweetened coconut milk; and 1 lb [455 g] peeled and deveined shrimp, with or without tails left on. Cook, covered, until the shrimp turn pink, 3 to 5 minutes. Stir in 2 Tbsp fresh lime or lemon juice. Taste and season with fine sea salt.

Remove from the heat and garnish with 2 Tbsp chopped cilantro leaves. Serve hot or warm. Leftovers can be refrigerated for up to 3 days in an airtight container.

THE COOK’S NOTES
Since this is a curry and liquid-based, frozen okra will work just fine here (for those times when it’s out of season).