Coconut cream okra leaf with tilapia recipe


  • Yield: 4 Servings


  • 3 bundles okra leaves
  • 2 cans (13.5 fl. oz. / 398 ml each) coconut cream
  • 1 tomato, chopped
  • 1 clove garlic, crushed
  • ½ yellow onion, chopped
  • 1 tablespoon mashed ginger
  • 1 teaspoon turmeric powder
  • ½ teaspoon salt
  • 2 tilapia fillets
How to Make It
  1. Remove the okra leaf stems and wash them, tearing the leaves into smaller strips. Heat the coconut cream in a saucepan until it starts to boil.
  2. Add the tomato, garlic, onion, ginger, and turmeric. Bring the mixture back to a boil. Add the okra leaves to the mixture along with the salt.
  3. Cover with a lid. Leave it to cook for 15 minutes on medium heat. Meanwhile, pan-sear the tilapia in olive oil over medium-high heat for about 4 minutes on each side or until the fish flakes easily with a fork.

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