Ottolenghi’s coconut rice with sambal and okra

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Servings:

4

Okra:600g okra, trimmed2 tbsp crisp-fried shallotslarge handful of roughly chopped coriander2 limes, halved4 tbsp SambalRice:325g basmati rice½ tsp salt175ml coconut milk350ml water6 Kaffir lime leaves (optional)6 thin slices of fresh root gingerSambal:4 red chillies (Seeded)4 dried red chillies (Seeded)100g shallots1 clove garlic1/2 tsp salt2 tbsp olive oil2 tbsp water100ml olive oil for cooking1 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

Wash the rice in cold water

7

Drain and put into a saucepan

8

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

9

Stir and bring to the boil

10

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

11

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

12

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

13

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

14

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

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