Ochro cooked in a spiced tamarind and coconut curry sauce.

Steps

1. Remove top and tail of ochroes, wash and cut in halves.
2. Finely mince onions separately, then mince the green chilli, garlic and ginger.
3. Heat some oil in a saucepan and fry onions until brown. Add chillis, garlic and ginger and fry for another 3 min.
4. Add turmeric and coriander and fry well.
5. Add tamarind water, coconut, bring to the boil, lower heat and simmer for 30 min.
6. Add ochroes and tomatoes, season with salt and cook for 5–10 min.