Main Course
Bamieh with Coconut Cream (Okra Stew)
Original name: Bamieh with Coconut Cream
About this dish
Bamieh, a beloved okra stew from the Middle East, finds a luxurious twist in our Malaysian kitchen: simmered in rich coconut cream, it becomes a silky, comforting bowl with a subtle heat that speaks to our sambal-loving hearts. This recipe honours the dish’s origins while embracing the creamy, aromatic touches of Southeast Asia, creating a sauce that clings to tender okra and soaks into rice like a dream.
Whether you’re a long-time okra enthusiast or new to its charms, this stew offers a gentle introduction, proving that this often-maligned vegetable can be downright addictive when treated with care.
Ingredients
UK and US measurements are both included for every recipe.
okra, stems trimmed, halved diagonally
vegetable500 g
Imperial measurement: 1 lb
coconut cream
dairy200 ml
Imperial measurement: 1 cup
ripe tomatoes, chopped
vegetable3 medium
onion, finely chopped
vegetable1 large
garlic, minced
herb4 cloves
fresh ginger, grated
herb1 tbsp
ground coriander
spice1 tsp
ground turmeric
spice1/2 tsp
ground cumin
spice1/2 tsp
red chili flakes, or to taste (optional)
spice1/4 tsp
chicken or vegetable stock
liquid500 ml
Imperial measurement: 2 cups
olive oil
fat2 tbsp
salt, to taste
seasoningto taste
freshly ground black pepper, to taste
seasoningto taste
fresh coriander, chopped, for garnish
herbsmall handful
Imperial measurement: 1/4 cup
lime wedges, for serving
fruit1 lime, cut into wedges
Method
Prepare the okra
5 minutesRinse the okra and pat dry. Trim the stems, then slice each pod diagonally into 2-3 pieces. Set aside.
Sauté the aromatics
6 minutesHeat olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
Bloom the spices
1 minuteStir in the ground coriander, turmeric, cumin, and chili flakes if using. Cook for 30 seconds, stirring constantly, until the spices release their aroma.
Add tomatoes and okra
5 minutesAdd the chopped tomatoes and mix well. Cook for 3-4 minutes until the tomatoes have softened and released their juices. Then gently stir in the okra pieces, ensuring they are coated with the tomato mixture.
Pour in stock and simmer
15 minutesAdd the chicken or vegetable stock, and bring the stew to a gentle boil. Then reduce the heat to low, cover, and let it simmer for 15 minutes, or until the okra is tender but still firm.
Finish with coconut cream
5 minutesUncover the pot and pour in the coconut cream. Stir gently and let it simmer uncovered for another 5 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.
Rest and serve
3 minutesTurn off the heat and let the stew rest for a few minutes so the flavours meld. Serve warm, garnished with fresh coriander and a squeeze of lime, with steamed rice or crusty bread.
Equipment
- Large pot
- Wooden spoon
- Chef's knife
- Cutting board
Nutrition facts
Tips
- To keep the okra from turning slimy, make sure it is completely dry before cooking it, avoid over-stirring, and simmer rather than boil the stew.
- If you like a bit more heat, feel free to add a fresh red chili, finely sliced, along with the garlic and ginger, or swap the chili flakes for a spoonful of Malaysian sambal.
- This stew keeps well in the fridge for up to three days, reheat gently and add a splash of water or stock to adjust the consistency.
- Seek out fresh okra that are firm, bright green, and no longer than your palm, older, larger pods can be woody and fibrous, ruining the texture of the sauce.
Serving suggestions
- Serve the Bamieh with steamed jasmine rice or crusty pita to soak up the gravy. A side of tangy salad or sliced cucumber also works well. At our table, we love a dollop of cooling yogurt to contrast the rich coconut, and a few slices of lime to squeeze over just before eating.
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Recipe by
Aisha Ismail
Specialises in Malaysian cuisineAisha is a nasi lemak specialist who renders her own coconut milk. She once cried when a reviewer asked for less sambal.
Describe yourself in three words: Sensitive, perfectionist, fiery sambal.