Collect: 1 small tomato (or Half a Large)
Collect: 1 tablespoon finely chopped fresh root ginger
Collect: 1 tablespoon finely chopped garlic
Collect: 1 tablespoon water
Collect: 1 teaspoon ground coriander
Collect: 1-2 Scotch bonnet chillies, seeded and sliced into strips
Collect: 1/2 pepper, seeded and sliced into strips
Collect: 1/2 teaspoon cayenne pepper
Collect: 1/4 teaspoon cumin seeds
Collect: 1/4 teaspoon ground turmeric
Collect: 1/8 teaspoon ground black pepper
Collect: 1/8 teaspoon ground cardamom
Collect: 1/8 teaspoon ground cinnamon
Collect: 100g okra, sliced into quarters
Collect: 2 bay leaves
Collect: 2 tablespoons olive oil
Collect: 250ml coconut milk
Collect: Nan Breads
Collect: Salt
Collect: Sticky Rice
Start to Boil Some Water in a Pan for the Rice
Chop up the Garlic and Root Ginger, Slice the tomato and Chillies
Mix The Collected Spices, coriander, cayenne, turmeric, cumin seeds, cardamom, black pepper and cinnamon
Soften Pepper in Frying Pan for 3.5 Minutes By Frying (Approx Induction Mark 5)
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Place Scotch bonnets, ginger, garlic and bay leaves into pan
Stir until Fragrant (Approx 4 minutes)
Add the the coriander, cayenne, turmeric, cumin seeds, cardamom, black pepper and cinnamon
Stir until Fragrant (About 2 minutes)
Add Rice To Water and Boil (It will cook for approx 15 minutes)
Add Tomato Slices
Stir until Fragrant (Approx 3 minutes)
Add the Okra coating with the spices
Add the Water to the Coconut Milk and stir together
Add Coconut Mixture (including water) to the Pan
Start Grill Ready For Nan Breads
Cover and leave to summer for Approx 8 minutes (until Okra is tender)
About 4 minutes before end Grill Nan breads for 2 minutes each side