Scallops Okra and Tomatoes in Coconut Curry Sauce

Ingredients

• 1/2 pound small fresh okra
• 1 pound plum tomatoes
• 1 tablespoon plus 1/2 teaspoon salt
• 1 small onion, chopped
• 1 large garlic clove, chopped
• 1 (1-inch) piece peeled fresh ginger, chopped
• 2 to 3 teaspoons minced fresh jalapeño chile (including seeds)
• 1 cup low-sodium fat-free chicken broth
• 1 1/4 pound sea scallops, tough muscle removed from side of each if necessary
• 1/4 teaspoon black pepper
• 2 teaspoons vegetable oil
• 1 1/2 teaspoons curry powder (preferably Madras)
• 2/3 cup well-stirred canned reduced-fat coconut milk
• 1/4 cup loosely packed fresh cilantro leaves
• Accompaniment: spiced basmati rice

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