Vegetable Oil (2 Tbsp)
on medium heat and toss in
Garlic (3 cloves)
. Turn the heat down to low and let that cook for about 3-4 minutes.
Madras Curry Powder (1 Tbsp)
Ground Black Pepper (1 pinch)
. The heat should still be on low for 3 minutes to toast the curry powder to release its flavors and not burn the curry. It should smell that lovely curry aroma.
Red Bird's Eye Chili Pepper (2)
Pimiento Pepper (1)
Turn up the heat to medium and start adding the
Okra (4 1/2 cups)
to the pot. The idea is to stir-fry the okra in the curry base.
Let it cook for about 15 minutes. Then add
Salt (1/4 tsp)
near the end of cooking so it does not develop moisture and give it a final stir.
Serve warm and enjoy.