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Deresh curry recipe

A plate of curried sliced okra and cubed potato, served with dhal

Prep time
10 mins

Cooking time
20 mins

Super easy


  • 2 tablespoons vegetable oil
  • 1 tablespoon panch phoran (mixed Bengali spices)
  • 2 bay leaves
  • 1 onion, finely chopped 
  • 4 garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, peeled and grated
  • 3 medium potatoes, cubed
  • 450g fresh okra, washed and halved
  • 350ml water
Nutritional information

Nutritional analysis, per adult portion (¼ recipe)

  • 824kJ / 197kcal
  • 6g protein
  • 14.3g carbohydrate, of which 6.8g sugars
  • 7g fat, of which 1.9g saturates
  • 7.3g fibre
  • 0g salt


Heat the vegetable oil in a pan, then add the panch phoran, bay leaves, chopped onion, garlic and ginger. Cook on low heat for 3 or 4 minutes, until the mixture starts to brown.


Add the chopped potato, cover and cook for 5 minutes until it starts to soften.


Add the okra and mix well. Add the water, stir and lower the heat. Leave the mixture to simmer uncovered for around 5 minutes, until the okra is softened.

Serve with rice as a main, or as an accompaniment to dhal and other curries as part of a larger meal.