Curry
Burmese Okra Curry Dinner (with Fish Sauce and Tomato) – Thiri Tun's Family Recipe
Original name: Burmese Okra Curry Dinner
About this dish
A fragrant, savory Burmese-style okra curry simmered with tomatoes and fish sauce, served over jasmine rice. This home-style dish comes from the personal notes of Yangon-born food writer Thiri Tun, who guards her family's spice blend with playful secrecy.
Tender okra swims in an umami-rich gravy that's both comforting and utterly distinct.
Ingredients
UK and US measurements are both included for every recipe.
fresh okra
vegetable300 g
Imperial measurement: 10 oz
medium onion
vegetable1 (about 150 g)
Imperial measurement: 1 (about 5.3 oz)
garlic
spice4 cloves
fresh tomatoes
fruit2 medium (about 200 g)
Imperial measurement: 2 medium (about 7 oz)
fish sauce
seasoning2 tbsp
ground turmeric
spice1 tsp
cayenne pepper
spice1/2 tsp
vegetable oil
fat2 tbsp
water
liquid1 cup (240 ml)
salt
seasoningas needed
fresh cilantro
herb2 tbsp
jasmine rice
grain2 cups cooked (about 400 g)
Imperial measurement: 2 cups cooked (about 14 oz)
Method
Cook aromatics
5 minsHeat oil in a medium pot over medium heat. Add onion and cook until golden brown, about 4 minutes. Stir in garlic for 1 minute until fragrant.
Add spices and tomato
4 minsLower heat to medium-low. Add turmeric and cayenne, stirring for 30 seconds. Then add diced tomatoes and cook until they break down, about 3 minutes.
Simmer okra
15 minsAdd okra and fish sauce. Stir to coat, then pour in water. Bring to a gentle boil, reduce heat to low, cover, and simmer for 15 minutes until okra is tender but not mushy, stirring occasionally.
Finish and serve
1 minsTaste and adjust salt if needed. Remove from heat. Garnish with cilantro and serve immediately with steamed jasmine rice.
Equipment
- Medium pot with lid
- Cutting board
- Chef's knife
- Measuring spoons
- Wooden spoon
Nutrition facts
Tips
- Don't stir the curry too vigorously after adding the okra — gentle stirring prevents the okra from breaking and releasing excess slime.
- The fish sauce provides enough salt for most palates, taste before adding extra salt.
- For a richer depth, substitute one cup of water with chicken or vegetable broth., This curry tastes even better the next day, store in the refrigerator and reheat gently.
Serving suggestions
- Serve with steamed jasmine rice and a side of pickled tea leaf salad or a simple fried egg for a traditional Burmese dinner.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.