This intense, delicious, and very spicy side dish, inspired by Caribbean and Southern cooking flavours, is a great accompaniment to West Indian food, BBQ, picnic food, or just about anything that goes with heat and coleslaw! It also puts good use to okra, a woefully underused delight.
Here it is pictured with clay baked, curried goat!
- 1/2 cabbage
- 1 onion
- 7 fresh green okra (frozen would likely work just fine)
- 1 clove garlic
- 2 fresh Jalapeños
- red hot pepper flakes
- 1 tbsp curry powder (I used Madras)
- olive oil
- cider, wine or broth
- salt & pepper to taste
Dice the onion.
Slice the okra into 1/2 " rings.
Slice the garlic, seed and slice the jalapeño. Always be careful seeding a jalapeno, as the seeds can irritate your skin, eyes, etc. Especially if inexperienced you might want to wear gloves.
Seeding is a good idea, however, as if you don't, the dish will be intensely spicy and enjoyable for only the most seasoned spicy food palate.
Add 1 TB olive oil to a hot medium or large sized frying pan.
Fry the onion until soft, add the jalapeño and cook for about 5 minutes.
Add the okra. Okra has a viscous quality which blends well with other ingredients. It will act as a thickener. Cook for 8 minutes or so, until soft.
Add the curry powder and a small pinch of hot pepper flakes, around 1/4 tsp (you can adjust later and add more if you'd like it hotter) cook for a bit, then add some cider or wine (a splash at a time) as your pan is drying out. Add garlic, and cook a little longer until fragrant. Add 1 tsp of vinegar.
Add the cabbage and cook down for several minutes, adding 1 Tbsp. of butter if desired (a delicious addition).
Add salt and pepper to taste. More hot pepper flakes or a bit of cayenne may be added now if you'd like it even hotter. Finish with a squeeze of lemon.
This can be both made more al dente if you prefer a crunchy cabbage dish or on the softer side. Both ways are great.