Malaysian Food - Bahmia

https://youtu.be/RgTZGJTZnnk

Bahmia or Bamia is essentially beef/ lamb and okra simmered in a fragrant, and spicy tomato-based broth. Okra is also known as Lady's fingers, bindhi or bahmia.  This is the Malaysian version where the spices for meat curry are used and the broth is not as tomatoey. The taste is different than the curry in that it should taste sourish.

In my grandfather's cookbook "Medan Selera" which was published in 1958 there are two versions of Bahmia recipes. My cousins and I have since republished and updated the cookbook with the title "Nostalgia Medan Selera" (Malay version) and "Medan Selera Odyssey" (English version) This version was also my Mom's favorite dish when she was entertaining guests, You can eat this dish with plain white rice, briyani rice or bread.  

Malaysian Food -  Bahmia

Ingredients 

500 g. Meat (Beef or Lamb) - cut up into desired pieces

5 tablespoons Meat Curry Spice

1 – 2 tsp of sugar

6 Okras - cut off the tips and cut into 2 if too long

1 lime

2 tomatoes – quartered

100g Coriander leaves – chop

2 onions – quartered

2 tbsp of Tomato ketchup, 

3 tbsp of ghee 

2 cups fresh milk

Blend these ingredients:

10 Shallots

5 Garlic

4 cm of Ginger

1/2 teaspoons of salt

Directions 

1. Place the meat, the blended ingredients, curry powder and salt in a cooking pot. Mix them well
2. Add 2-3 tbsp of ghee, Simmer over medium heat
3. Add in the fresh milk. Mix well
4. Add in tomato ketchup
5. Add more water is the gravy is thick
6. Add in the sugar and salt to taste
7. Squeeze the lime and bring to a boil
8. Add in the okra and the tomatoes
9. Simmer over low heat until the oil appears on the surface and the meat is tender. And lastly, add in the coriander leaves