Spicy Macadamia Nut Okra

Okra is one of our most favorite vegetables to cook. Tonight I thought that I would try a different rendition to go with our perfectly cooked King Salmon. Check out a few of our other Okra recipes under Veggies and Sides.

This dish calls for 4 cups of Okra. Simply chop off the tops and soak in 1/2 water 1/2 coconut vinegar solution for 20 minutes.  Strain well and rinse well.

Prepare a wok on high heat adding:

  • 2 – 3 thick bacon slices, finely sliced
  • 3 – 4 large finely sliced garlic
  • 3 stalks of curry leaves (no stems)

After the bacon has rendered a bit, add the next ingredients below.

  • 4 Poblano peppers, sliced in half and sliced
  • 3 red jalapeno chilis, sliced in half and sliced (we leave the seeds in on all peppers with this dish)
  • 1/4 cup of macadamia nuts, whole
  • Add strained whole Okra
Continue to cook for about another 7 minutes uncovered, stirring often. Then cover and reduce heat to medium, and allow to simmer for 15 minutes – you may want to taste to see if the Okra has been cooked to your liking. You may need 20 minutes total depending on your stove an pot.
This dish rocks, it simple and an easy companion to fish and other dishes! Looking forward to your feedback. Jo

6 Comments Add yours

  1. Mary C says:

    Sounds delicious, but I’ve never heard of curry leaves . . . isn’t curry a blend of ground spices?


    1. Hello Mary, check out one of our previous posts for a little more insight on this tasty little leaves. https://nuttykitchen.com/2011/06/20/bison-masala-with-fresh-curry-leaves/


  2. Brenna says:

    Delicious! Cannot wait to try this…our whole family loves okra, it’s truly one of my favorite foods. Thanks!


  3. I love okra, but I’ve never soaked it before cooking … is this to enhance the flavor ?


    1. Linda – if you’ve never tried okra you might be initially turned off because it has a slimy consistency when cooked. Soaking helps to reduce this although not completely eliminate it. Give it a try and tell us what you think? Thanks!


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