Wednesday, October 23, 2013

Pickled (Curry-ish) Okra

Hi folks. The pickle frenzy continues.

I roughly went off this recipe for pickled okra, but I added a bunch of flavor ingredients to get more of a south asian profile.

Basically, follow this recipe, but omit the dill and cut the salt by 75%, and add:

bay leaves
coriander seed
black mustard
curry powder

Tastes great, but still a little slimy. I think I'm ok with this.


Here's the last scrapings of my curry powder, but also, here are some amazing spices that Clare and Nako sent me! The vadouvan is great; the rest I must still try!

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