Okras with Coconut Milk

Rinse and drain okras. Cut stems and tips into small pieces. Slightly cut pods lengthwise 3 to 4 times. Halve onions and cut lengthwise into thin strips. Remove peel from ginger and finely dice. Press garlic through a press.

Heat fat. Sauté onions, ginger and garlic until golden brown. Add all spices and sauté for 2 minutes while stirring. Mash tomatoes, add with juice and let bubble up.

Add the coconut milk and cook uncovered at high temperature for 7 to 10 min. Add salt. Add the okras and cook for another 8 to 10 minutes at low temperature with the lid closed.

Egg white : 2 grams

Tip: Stock up on high quality spices – it pays off!

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