Curry Ochro

Stay Home & Curry #WithMe just might end up being a recurring segment on the channel for the simple fact that I love to make and eat curry. This curry ochro or bhindi masala is a great vegetarian dish that makes use of a homemade curry paste that’s easy to make and a great item to have stored away in your fridge or freezer for future use. For those who missed the livestream be sure to check out the link to the video below as I had a David Thomas from Market Movers as a guest. We had a chance to speak about how online delivery services are playing an important role in this time where everyone is social distancing or under quarantine. You can also check out their website dmarketmovers.com to order food items.

Curry Ochro / Bhindi Masala – Quarantine Cooking

Curry Paste Ingredients

• 1 large onion diced
• 8 cloves of garlic minced
• 2 tbsp of fresh ginger minced
• 1 scotch bonnet pepper finely chopped (optional)
• 10 carapulay leaves (curry leaves)
• 4 tbsp curry powder
• 1 tsp cinnamon powder
• 1 tsp cardamom powder
• 3 tbsp tomato paste
• 1 cup plain yogurt
• 2 tbsp oil
• salt & black pepper to taste
• 1/3 cup water

Method

1. Add oil to a frying pan on medium heat
2. Add onions and saute until translucent (approx 2 minutes)
3. Add carapulay leaves and saute for 1 minute
4. Add garlic, ginger and scotch bonnet pepper and continue to saute for 1 minutes
5. Add curry powder, cinnamon and cardamom then cook for 3 minutes
6. Add tomato paste and water, season with salt & black pepper then continue to cook until it becomes a thick paste
7. Set aside and cool until room temperature
8. Add curry mixture and yogurt to a blender and blend until smooth
9. Store in the refrigerator in an airtight container or jar

Curry Ochro Ingredients

• 1 dozen ochro (stems and tips removed)
• 1/2 medium sized onion cut into large chunks
• 3 tomatoes cut into bite sized pieces
• 4 shadon beni leaves finely chopped
• 1/4 cup of curry paste
• 1 tbsp oil
• salt & black pepper to taste

Method

1. Add oil to a pan on high heat
2. Add ochro, season with salt and black pepper, fry on high heat until ochro goes dark green and begins to char and soften (approx 2 minutes)
3. Remove from heat and set aside
4. Reduce heat to medium then add onions and saute for 30 seconds
5. Add ochro and curry paste, saute for 1 minute
6. Add tomatoes, saute for 30 seconds
7. Remove from heat then add shadon beni
8. Toss and serve.