Okra in a Fusion Sambal Sauce, Grilled Lamb Chops

Cold Overnight Fusion Sambal Okra

It's a headache trying to come out with a different meal for dinner every day. Last evening I made a Chicken Curry (the babies especially loved it) and will therefore leave curries alone for the rest of the week. But of course I had to find fresh Okra this morning in the Chinese shop and having discounted an Okra Curry have decided to make a Sambal Okra. But Indian-style Okra with Singaporean Sambal Tumis.

The Sambal :

8 Shallots

30 Dried Chillies (blanched in hot water and drained)

1 big fresh chilli (but watch out if it's the very hot kind)

1 clove Garlic

1 Tbsp Shrimp paste (belachan)

1 Tsp Sugar

1/2 Tsp Salt

55ml Tamarind Juice

115ml Coconut Milk

Mix/pound the shallots, chillies, garlic and shrimp paste into a paste.

The Sambal

The Indian-style Okra :

600g Fresh Okra

1 slice Ginger

1 Tbsp whole Cumin seeds

1 Tbsp Fennel seeds

1 Tsp Mustard Seeds

1 Tbsp ground Coriander

1 Tsp ground Turmeric

1 Tsp Garam Masala

A few Cherry Tomatoes (quartered)

Lemon or Lime juice

2 Tbsp Yoghurt

Fresh Coriander Leaves (optional)

Wash, dry and slice the Okras. In a wok, heat up some oil and brown the ginger and the 3 types of seeds. Add in the okra and stir fry for a few minutes (but they must not be totally cooked). Set aside.

Using the same wok, fry the sambal spice paste. The smell of the belachan was heavenly. I was so into it I didn't bother to open the windows. Until Hubby came home later on and told me that he was choking to death.

Anyway, add in the ground Coriander and Turmeric. Followed by the sugar and salt. Add more oil if necessary. When the paste is really fragrant, add in the okras, tamarind juice and coconut juice and mix well. Next, the Garam Masala, tomatoes. When the okras are cooked (but still crunchy), stir in the yoghurt. Squeeze some lemon juice over the okras and garnish with coriander leaves before you serve them.

With Grilled Lamb Chops

I served the sambal okra with grilled lamb chops. Okra goes beautifully with lamb. For the kids, just lamb chops with mashed potatoes.

Which was just as well as the sambal was very very hot. Our stomachs literally burnt (and the tongues too needless to say). I'll have to cut down on the chillis the next time. Problem is that when you are not familiar with the chillis you managed to find, you can't gauge.

Otherwise, this is one really delicious way to eat okra. The seeds add a lot of texture and taste to the vegetable - in such a way that the okra when eaten cold the next day was actually even better. But still way too hot. Aiiiiii..ssss