Lemony Okra & Tomatoes
Equipment
- non-metallic bowl
Ingredients
- 500 g okra washed and trimmed
- juice of 1 lemon
- 2 tablespoons olive oil
- 1 onion halved and finely sliced
- 2 garlic cloves finely chopped
- 1,5 red chillies deseeded and finely chopped
- 2 teaspoons coriander seeds
- 1½ teaspoons sugar
- 1 x 400 g can chopped tomatoes
- sea salt and black pepper
- ½ preserved lemon finely sliced rind to garnish
Instructions
- Place the okra in a non-metallic bowl, pour over the lemon juice and leave to stand for 10–15 minutes.
- Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, garlic, chillies, coriander seeds and sugar and cook for 3 minutes until the onion starts to soften.
- Add the okra and lemon juice and stir in the tomatoes, then cover and cook gently for 20 minutes until the okra is cooked through but still retaining its crunch.
- Season to taste with salt and pepper.
- Garnish with the preserved lemon and serve with couscous, if liked.
Notes / Tips / Wine Advice:
For okra with ginger & preserved lemon, combine 500 g okra with the juice of 1 lemon in a non-metallic bowl and leave to stand for 10–15 minutes. Heat 2 tablespoons olive oil in the base of a tagine or heavy-based saucepan over a medium heat, stir in 2 finely chopped garlic cloves, 1 deseeded and finely chopped chilli and 40 g fresh root ginger, peeled and finely chopped, and cook for 3 minutes to let the flavours mingle. Drain the okra, pat dry with kitchen paper, then add to the garlic, ginger and chillies and toss to coat well. Cover and cook gently for 4 minutes until the okra is cooked through but still retains its crunch. Serve with couscous or as an accompaniment to tagines.