Another dish from Ottolenghi, this one was inspired by one of his trips to Malaysia. It is a loose take on Nasi Lemak, definitely the country’s most popular breakfast. But be warned: it is quite spicy. You can make the spice paste with far fewer chillies than Ottolenghi prescribes – feel free to just use half a fresh chilli and half a dried chilli if that is to your taste. In actual fact, we make this recipe with the sambals and sambal style chilli mixes that we have on hand (quite a few) rather than make his, and I have included both his recipe and links to our other pastes, purees and sambals that are suitable.
We like this variation on typical okra recipes. In this one 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.
Are you looking for similar recipes? Try Roast Okra with Tomato, Lemon and Coriander Seeds, Crispy Battered Okra in Tomato Sauce, Malaysian Lemak Style Vegetables, Sri Lankan Okra Curry, and Goan Okra with Chilli-Spice Paste.