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Burmese Okra Curry with Fish Sauce and Tomato (Bhindi Kyaw)
Original name: Okra Curry with Fish Sauce and Tomato
About this dish
This Burmese-style okra curry is a secret family favorite, where okra’s natural slickness is tempered by tangy tomatoes and a deep, savory kick of fish sauce. The method is deliberately kept quiet among home cooks, but I’ll share just enough: low heat, a patient simmer, and okra that stays tender without becoming gummy.
It’s a simple yet intoxicating dish, often eaten with steamed rice and a side of pickled tea leaves.
Ingredients
UK and US measurements are both included for every recipe.
fresh okra
vegetable500 g
Imperial measurement: 1 lb 2 oz
ripe tomatoes
vegetable300 g
Imperial measurement: about 2 medium
fish sauce
seasoning3 tablespoons
onion
vegetable1 large
garlic cloves
herb4
vegetable oil
fat2 tablespoons
turmeric powder
spice1/2 teaspoon
dried red chili
spice1 to 2
salt
seasoningto taste
water
liquid1/2 cup (120ml)
Imperial measurement: 1/2 cup
fresh cilantro
herb2 tablespoons chopped
Method
Prep the okra
5 minutesWash the okra and pat completely dry. Trim off the stems and cut into 1-inch (2.5 cm) pieces.
Chop aromatics
5 minutesFinely dice the onion. Mince the garlic. Cut tomatoes into small wedges. If using dried chilies, crumble or chop them (remove seeds for milder heat).
Cook onions and garlic
4 minutesHeat oil in a wok or deep skillet over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and dried chilies (if using) and cook until fragrant, about 30 seconds.
Add tomatoes and spices
4 minutesAdd the tomato wedges and turmeric powder. Stir and cook until tomatoes soften and release their juices, about 4 minutes.
Add okra and fish sauce
12 minutesAdd okra pieces and fish sauce. Stir gently to coat. Pour in water and bring to a simmer. Reduce heat to low, cover, and cook until okra is tender but not mushy, about 12 minutes. Stir occasionally.
Season and serve
2 minutesUncover and taste. Add salt if needed (fish sauce is already salty). The curry should have a thick, saucy consistency. Garnish with fresh cilantro and serve hot with steamed jasmine rice.
Equipment
- Wok or deep skillet
- Knife
- Cutting board
- Mixing spoon
- Measuring spoons
- Measuring cup
Nutrition facts
Tips
- Patting the okra completely dry before cooking helps minimize the sliminess that some find off-putting.
- If you prefer less slime, cut okra into larger pieces and avoid stirring too frequently after adding them., Burmese fish sauce varies in saltiness, start with 2 tablespoons and adjust to taste. Always taste before adding salt.
- Leftover okra curry tastes even better the next day as the flavors meld. Reheat gently to avoid overcooking.
Serving suggestions
- Serve over steamed jasmine rice with a side of pickled tea leaves (laphet thoke) or a simple cucumber salad.
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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.