Name: Coconut rice with sambal and okra
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 2 tbsp water; 2 limes, halved; 5 fresh red chillies (30 g in total), deseeded; 5 dried red chillies (4 g in total), deseeded; 20 red baby shallots (100 g in total), peeled; 1 tbsp thick tamarind water (seedless tamarind pulp whisked with a little water, then strained); 1 garlic clove, peeled; ½ tsp salt; 6 thin slices of fresh root ginger; 130 ml vegetable oil; 175 ml coconut milk; 350 ml water; 6 kaffir lime leaves (optional); large handful of roughly chopped coriander; 325 g basmati rice; 2 tbsp crisp-fried shallots; 600 g okra, trimmed; 1 tbsp caster sugar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

Breakfast is the one meal in the day when cultural boundaries aren’t easily crossed – even the most experimental and daring of eaters revert to what they know and like, which is their mum’s cooking. My friend Helen Goh, who was brought up in Malaysia, finds it excruciatingly difficult to have anything in the morning but the national breakfast grub, nasi lemak. Nothing else turns her on. My dish is inspired by nasi