OKRA 2 – Okra in Coconut milk & Okra, Leek, Potato and Coriander

Two great Okra side dishes that will make your dinner go with a zing!

OKRA – Okra in Coconut milk

A favourite in the Rawson house. This dish makes an excellent accompaniment for chicken, fish, or pie.  The extra sauce is ideal, served as a gravy.

Serves 4

5 cloves garlic         2 fresh red chillies chopped      3 onions chopped finely      1/3 cup tamarind paste      1 tbsp olive oil      400g coconut milk      2 tbsp lime juice      10 fresh curry leaves      500g okra halved lengthways      400g chopped tomatoes

Blend garlic, shallots, chilli, onion and tamarind until a smooth paste.

Heat oil, cook onion mixture for 2 minutes, add coconut milk, lime juice and curry leaves, simmer uncovered for 5 minutes.

Add okra and tomatoes, simmer uncovered for 20 minutes or until okra is soft.

Lay okra on a warm serving dish, pour over a little of the coconut milk and put the rest in a gravy boat. Serve hot.

Our Sunday dinner. Pumpkin pie, roasted potatoes, vegetables and Okra in coconut milk using the extra sauce from thee Okra for coconut gravy. 

Okra, Leek, Potato and Coriander

Another favourite side dish, for a change I sometimes substitute the leek for mushroom.

  1kg small potatoes scrub and sliced     

  225g okra sliced       225g leeks sliced    

  2-3 tbsp oil      25g butter      

 1- 1 ½ tsp black peppercorns     

  2-2 ½ tsp coriander seeds    1 tsp salt

 Par-boil the potatoes and drain well.

Heat the oil and the butter in a frying pan until just melted.

Add the potatoes and fry until they change to a golden colour then add the leeks and okra.

Mix together the peppercorns, coriander seeds and salt, then sprinkle over the vegetables.

Fry until all nicely browned and serve hot.

 

Served here with Meatless Meatloaf, carrot, Bok choy and my vegetarian dark gravy