Sri Lankan okra curry (bandakka)
Tender okra in a light turmeric coconut sauce, mild, fresh and delicious with rice.
- Time30 min
- LevelEasy
- Costabout £1.15 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide pan. Fry the mustard seeds until they pop.
- 2
Add the onion, chillies, garlic and curry leaves and cook for 4 minutes.
4 min - 3
Stir in the turmeric and cumin, then add the okra and salt. Cook over a medium heat for 6 minutes, stirring gently.
6 min - 4
Pour in the coconut milk and 100 ml water. Simmer for 8 minutes until the okra is tender and the sauce is creamy.
8 min - 5
Finish with lime juice and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.