Name: Okra and tomato in coconut sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 5 clove garlic, quartered; 3 (75g) shallots, chopped coarsely; 2 fresh long red chillies, chopped coarsely; 2 green onions, chopped finely; 1/3 cup (100g) tamarind concentrate; 1 tablespoon vegetable oil; 400 gram can coconut milk; 2 tablespoon lime juice; 10 fresh curry leaves; 500 gram fresh okra, halved lengthways; 400 gram can crushed tomatoes

Ingredients

5 clove garlic, quartered

3 (75g) shallots, chopped coarsely

2 fresh long red chillies, chopped coarsely

2 green onions, chopped finely

1/3 cup (100g) tamarind concentrate

1 tablespoon vegetable oil

400 gram can coconut milk

2 tablespoon lime juice

10 fresh curry leaves

500 gram fresh okra, halved lengthways

400 gram can crushed tomatoes

Method

1.Blend or process garlic, shallot, chilli, onion and tamarind until smooth.

2.Heat oil in large saucepan, add tamarind mixture. Cook, stirring, 2 minutes. Add coconut milk, juice and curry leaves, simmer, uncovered 5 minutes.

3.Add okra and undrained tomatoes, simmer, uncovered, about 20 minutes or until okra is tender.

Okra, also called bamia, bhindi or ladies fingers. Are an African vegetable transported throughout the world by African slaves and traders. Okra resembles a large green chilli having outside ribs and many edible, gummy seeds inside. It can be stewed, as here, roasted or deep-fried, and is as good eaten on its own as it is used in stews, casseroles and soups.
Note

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Ingredients

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