Ottolenghi’s coconut rice with sambal and okra

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

1

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

2

Pulse until a smooth paste

3

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

4

Cook for 10 minutes on a low heat

5

Remove from heat and add sugar and tamarind water

6

Set aside

7
8

Wash the rice in cold water

9

Drain and put into a saucepan

10

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

11

Stir and bring to the boil

12

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

13

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

14
15

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

16

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

17

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

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

Directions

1

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

2

Pulse until a smooth paste

3

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

4

Cook for 10 minutes on a low heat

5

Remove from heat and add sugar and tamarind water

6

Set aside

7
8

Wash the rice in cold water

9

Drain and put into a saucepan

10

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

11

Stir and bring to the boil

12

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

13

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

14
15

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

16

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

17

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

Ottolenghi’s coconut rice with sambal and okra

Leave a Reply

Your email address will not be published. Required fields are marked *

6 + 1 =