• Okra:
• 600g okra, trimmed
• 2tbspcrisp-fried shallots
• large handful of roughly chopped coriander
• 2limes, halved
• 4tbspSambal
• Rice:
• 325g basmati rice
• ½ tsp salt
• 175ml coconut milk
• 350ml water
• 6Kaffir lime leaves (optional)
• 6thin slices of fresh root ginger
• Sambal:
• 4red chillies (Seeded)
• 4dried red chillies (Seeded)
• 100g shallots
• 1clove garlic
• 1/2 tsp salt
• 2tbspolive oil
• 2tbspwater
• 100ml olive oil for cooking
• 1tbsptamarind water (tamarind paste & water)
• 1tbspsugar

Instructions

1. 1

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

2. 2

   Pulse until a smooth paste

3. 3

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

4. 4

   Cook for 10 minutes on a low heat

5. 5

   Remove from heat and add sugar and tamarind water

6. 6

   Wash the rice in cold water

7. 7

   Drain and put into a saucepan

8. 8

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

9. 9

   Stir and bring to the boil

10. 10

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

11. 11

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

12. 12

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

13. 13

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

14. 14

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