Yon Pote Thee Hin (Burmese Okra and Tomato Curry)
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Ingredients
- 400 g okra, trimmed and sliced
- 4 ripe plum tomatoes
- 1 onion, sliced
- 3 garlic cloves
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 351 kcal
- Protein
- 8.8 g
- Carbohydrate
- 72.1 g
- of which sugars
- 5.5 g
- Fat
- 1.2 g
- of which saturates
- 0.4 g
- Fibre
- 6 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion in a little oil for 4 minutes until softened.
- 2
Add the chopped garlic, turmeric and chilli powder and cook for 1 minute.
- 3
Add the chopped tomatoes and cook for 6 minutes until softened.
- 4
Stir in the okra and 100ml water, cover and simmer for 10-12 minutes until tender.
- 5
Cook the jasmine rice according to the pack and serve alongside the curry.
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