Ottolenghi’s coconut rice with sambal and okra

By Jen Booker

December 29, 2016

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



600g okra, trimmed

2 tbsp crisp-fried shallots

large handful of roughly chopped coriander

2 limes, halved

4 tbsp Sambal


325g basmati rice

½ tsp salt

175ml coconut milk

350ml water

6 Kaffir lime leaves (optional)

6 thin slices of fresh root ginger


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


1Make the sambal by blitzing chillis, shallots, garlic, salt, 2 tbsp oil and water.

2Pulse until a smooth paste

3Heat 100ml oil in a frying pan and then add the sambal

4Cook for 10 minutes on a low heat

5Remove from heat and add sugar and tamarind water

6Set aside

7Wash the rice in cold water

8Drain and put into a saucepan

9Heat the rice a little then add the salt, coconut milk, water, lime leaves and ginger

10Stir and bring to the boil

11Reduce the heat to minimum, cover & leave to simmer for 12 mins

12Remove from the heat and leave covered for 10 mins - Before serving fluff up the rice with a fork

13While the rice is cooking fry the okra on a high heat for 10 mins

14Heat the sambal in a pan, add the okra and stir just to warm up.

15Serve with rice and top with shallots & coriander & lime wedges


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