Coconut rice with sambal and okra from Plenty (page 230) by Yotam Ottolenghi

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Notes about this recipe

  • Yildiz100 on February 21, 2025

    Made this sambal again as a condiment to another dish and now I think it is too sweet.

  • Ganga108 on August 21, 2021

    Magnificent! I like this variation on typical okra recipes. The okra is simmered for a few moments only and then served mixed with the chilli-onion sambal on coconut rice. Use the freshest and best quality okra, because it is cooked so briefly. Don’t omit the crispy fried shallots (available from Indian and Asian grocers) or the coriander. They add some texture and flavour to the dish that is essential to the overall impact.

  • Yildiz100 on January 21, 2019

    Made the sambal, subbing in green beans for the okra, which is very hard to get in my part of the world. I approximated the coconut rice by adding a bit of coconut milk to leftover rice I already had on hand. For the shallots, I used the recipe from Vegetarian Viet Nam since the book does not provide a recipe. This dish is so extremely delicious that I am disappointed I didn't make a double batch to have some extra sambal on hand. The larger amount would have been easier to blend too. Will repeat as soon as I can!

  • lorloff on August 16, 2014

    I also cooked the coconut rice in the rice cooker

  • lorloff on August 16, 2014

    Absolutely fantastic. Be careful with the fresh peppers. Taste so that the dish does not get too spicy. My husband and I love spice and nothing was too hot for us on Bangkok. We tasted the fresh red peppers and only used 3. The dried peppers we used were medium hot dried pasilla peppers. They rate 3-4 on Mark Millers chili poster chart. I also had fresh poblano peppers from the farmers market that I cut into about the same size as the okra and added to the end of the sauce cooking process so that they were just cooked when I added the okra at the end. I also added about 3-4 tablespoons of the tamarind soaked pulp sand used fresh tamarind that I found at the market. I took fresh tamarind, peeled 4.5 oz. took out the hard stings soaked the pulp and seeds in water for an hour. Put the water pulp and seeds In a food mill. I then removed the hard seeds by hand and ended up with a thick tamarind pulp. I found the technique for the tamarind in Fine Cooking and it's available online.

  • lilham on May 16, 2012

    I have made this plenty of times with courgette, as okra is a little hard to come by where I live. I would imagine you can use green beans too. I cook the coconut rice in a rice cooker, making this a very simple weeknight supper. Served it with simply grilled chicken or fish, drizzle with plenty of sambal from this recipe.

  • mziech on March 31, 2012

    Delicious, ate this as a light supper (is actually a breakfast dish). Added some tomatoes to the sambal. Takes less than 30 minutes to make.

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