Name: Ottolenghi’s coconut rice with sambal and okra
Ingredients: Okra:; 600g okra, trimmed; 2 tbsp crisp-fried shallots; large handful of roughly chopped coriander; 2 limes, halved; 4 tbsp Sambal; Rice:; 325g basmati rice; ½ tsp salt; 175ml coconut milk; 350ml water; 6 Kaffir lime leaves (optional); 6 thin slices of fresh root ginger; Sambal:; 4 red chillies (Seeded); 4 dried red chillies (Seeded); 100g shallots; 1 clove garlic; 1/2 tsp salt; 2 tbsp olive oil; 2 tbsp water; 100ml olive oil for cooking; 1 tbsp tamarind water (tamarind paste & water); 1 tbsp sugar

AuthorJen Booker

I use bought sambal as it makes this a quick meal for week nights.

Yields1 Serving

Okra:

600g okra, trimmed

2 tbsp crisp-fried shallots

large handful of roughly chopped coriander

2 limes, halved

4 tbsp Sambal

Rice:

325g basmati rice

½ tsp salt

175ml coconut milk

350ml water

6 Kaffir lime leaves (optional)

6 thin slices of fresh root ginger

Sambal:

4 red chillies (Seeded)

4 dried red chillies (Seeded)

100g shallots

1 clove garlic

1/2 tsp salt

2 tbsp olive oil

2 tbsp water

100ml olive oil for cooking

1 tbsp tamarind water (tamarind paste & water)

1 tbsp sugar

Make the sambal by blitzing chillis, shallots, garlic, salt, 2 tbsp oil and water.

Pulse until a smooth paste

Heat 100ml oil in a frying pan and then add the sambal

Cook for 10 minutes on a low heat

Remove from heat and add sugar and tamarind water

Set aside

Wash the rice in cold water

Drain and put into a saucepan

Heat the rice a little then add the salt, coconut milk, water, lime leaves and ginger

Stir and bring to the boil

Reduce the heat to minimum, cover & leave to simmer for 12 mins

Remove from the heat and leave covered for 10 mins - Before serving fluff up the rice with a fork

While the rice is cooking fry the okra on a high heat for 10 mins

Heat the sambal in a pan, add the okra and stir just to warm up.

Serve with rice and top with shallots & coriander & lime wedges

Ingredients