Spicy Okra & Egg Curry Recipe – Thai Chili & Fish Sauce Flavors

Last Updated on 4 months by Neha Deshmukh

Spicy Okra & Egg Curry Recipe – Thai Chili & Fish Sauce Flavors

Hey everyone! I’m so excited to share this recipe with you. It’s a bit of a fusion dish, blending Indian curry flavors with a kick of Thai chili and the umami depth of fish sauce. I first stumbled upon a version of this while traveling, and I’ve been tweaking it ever since to get it just right. It’s quick, easy, and seriously flavorful – perfect for a weeknight meal when you’re craving something a little different.

Why You’ll Love This Recipe

This Spicy Okra & Egg Curry is a winner for so many reasons! It’s ready in under 20 minutes, making it ideal for busy evenings. The combination of spices is vibrant and warming, and the fish sauce adds a savory complexity you won’t find in traditional Indian curries. Plus, it’s a fantastic way to enjoy okra – even if you think you don’t like it!

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 3 tablespoons olive oil (approximately 45ml)
• 1 cup chopped onion (about 150g)
• 2 tablespoons minced garlic (around 30ml)
• 1 Thai chili, sliced crosswise (adjust to your spice preference!)
• ½ – 1 teaspoon turmeric powder (2-5g)
• ½ – 1 teaspoon chili pepper powder (2-5g)
• ½ – 1 teaspoon paprika (2-5g)
• ½ – 1 teaspoon salt (3-6g)
• ½ – 1 teaspoon curry powder (optional, 2-5g)
• 3 Roma tomatoes, chopped
• 1 ½ cups trimmed okra, cut into 2-inch pieces (about 200g)
• 1-2 tablespoons fish sauce (15-30ml)
• 3 hard-boiled eggs, halved
• ¼ cup water (60ml), or as needed
• Fresh cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Olive Oil Considerations

I prefer olive oil for its flavor, but you can absolutely use any neutral cooking oil like vegetable or canola oil.

The Flavor of Thai Chilies

Thai chilies pack a punch! Start with one and taste as you go. Remember to handle them carefully and avoid touching your eyes. If you don’t have Thai chilies, a serrano pepper is a good substitute.

Understanding Fish Sauce: Regional Variations & Substitutes

Fish sauce is key to that umami flavor. It’s made from fermented fish and can vary in saltiness and intensity. Red Boat is a popular brand. If you’re vegetarian or don’t have fish sauce, you can substitute with soy sauce or a vegetarian fish sauce alternative, but the flavor won’t be quite the same.

Okra Varieties for Curry

I like using regular green okra for this recipe. You can also find red okra, which adds a beautiful color.

Spice Level Customization: Turmeric, Paprika & Chili Pepper

Don’t be afraid to adjust the spices to your liking! Turmeric adds color and earthy flavor, paprika provides a subtle sweetness, and chili pepper brings the heat. Start with the lower end of the range and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a pan over medium heat. Add the chopped onion and sauté for 2-3 minutes, until it becomes translucent and softened.
2. Add the minced garlic and sliced Thai chilies. Cook for another 2 minutes, until fragrant. You’ll know it’s ready when you can really smell the garlic!
3. Now, stir in the turmeric, chili pepper, paprika, salt, and optional curry powder. Cook for about 30 seconds, stirring constantly, to bloom the spices. This really wakes up their flavors.
4. Add the chopped tomatoes and cook until they break down into a thick sauce. This usually takes about 5-7 minutes. If the sauce gets too thick, add a splash of water.
5. Mix in the chopped okra and fish sauce. Simmer for 5-6 minutes, until the okra is tender but still slightly firm.
6. Gently add the halved hard-boiled eggs. Simmer for 2 minutes, allowing them to warm through and get nicely coated in the sauce.
7. Garnish with fresh cilantro and serve immediately!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook in stages.
• For a richer flavor, use homemade hard-boiled eggs.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: Skip the eggs and add chickpeas or paneer for protein. Use soy sauce or a vegan fish sauce alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check your fish sauce label to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment: Reduce or omit the chili pepper and Thai chilies for a milder curry.
• My Family’s Favorite: My aunt always adds a squeeze of lemon juice at the end for a little extra brightness. It’s delicious!

Festival Adaptations (e.g., serving during specific Indian celebrations)

This curry is fantastic served as part of a larger Indian feast during festivals like Diwali or Holi. It pairs beautifully with other vegetarian and non-vegetarian dishes.

Serving Suggestions

This Spicy Okra & Egg Curry is best served hot with:

• Steamed basmati rice
• Warm roti or naan bread
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of rice pairs best with this Okra & Egg Curry?

Basmati rice is a classic choice, but jasmine rice or even brown rice would also work well.

Can I use frozen okra in this recipe?

Yes, you can! Just make sure to thaw it completely and pat it dry before adding it to the curry. Frozen okra can sometimes be a little more slimy, so you might need to cook it for a bit longer.

Is fish sauce essential, or can I substitute it?

While fish sauce adds a unique flavor, you can substitute it with soy sauce or a vegetarian fish sauce alternative.

How can I adjust the heat level of this curry?

Reduce or omit the chili pepper and Thai chilies. You can also remove the seeds from the chilies to reduce their heat.

What is the best way to prevent the okra from becoming slimy?

Don’t overcook the okra! Cook it until it’s tender but still slightly firm. Adding a little acidity (like tomatoes) also helps to prevent sliminess.