I have a love/hate relationship with okra. I think a lot of people who didn’t grow up with it feel that way. It tastes delicious, and it’s so good for you. But the texture can be really off-putting sometimes; it can just be so slimy! But at the same time, I love how the firm seeds pop in your mouth when you bite them.
The only way I can handle the texture is when okra is grilled or roasted. Dry heat pulls out the sliminess and concentrates the mild vegetal flavors, caramelizing the edges. This recipe adds assertive spices to the mild okra and finishes with a squeeze of bright lemon. I had it as a side dish with some broiled salmon, which I seasoned with some extra spice mixture. It would also be great with lamb, chicken, or shrimp.
One of the great things about this dish is that the spices are flexible. I didn’t have all of the ingredients from the original recipe, so I improvised a little. I only had smoked paprika, so I added some cayenne for the heat. And I love fennel more than your average person, but even I found the amount in the original recipe to be a little overwhelming.
Skillet-Roasted Spiced Okra
serves 4 as a side dish
adapted from foodandwine.com
spice mixture:
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground fennel
1/8 teaspoon turmeric
small pinch of cinnamon
2 tablespoons vegetable oil
30 okra, halved lengthwise
salt
1/2 lemon
Combine the spices in a small bowl. Set aside.
Toss the okra with the oil. Heat a nonstick skillet over medium-high heat. Once hot, place the okra cut-side down in the skillet. Work in batches, if necessary, so as to not overcrowd the pan. Roast on high heat for 2 minutes. Lower to medium, roast for 4 minutes. Flip the okra, cooking for 2 more minutes. Add the spice mixture and a pinch of salt. Cook for 30 seconds to toast the spices. Remove from the heat and add a squeeze of lemon.
