CookEat Recipe
Okra and Tomato Coconut Sauce
Tender raw okra helps bind coconut milk, tomato and water into a loose sauce. Turmeric gives a golden tint, and a generous amount of raw shallot provides a sharp contrast to the coconut.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 400 ml of the listed water for blending.
Step 2
Use fresh tender okra; trim the caps without removing the flesh and slice thinly. Core the tomatoes and chop roughly. Peel and finely mince shallot. Use ground turmeric; measure before adding.
Step 3
Combine the prepared okra, tomato, coconut milk, turmeric, red wine vinegar, shallot in a blender with all the olive oil. Add the 400 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 4
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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