Fried Okra
Fried Bhindi
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Hari says
An iconic Indian dish which uses my favourite whole Kashmiri chillies as the key ingredient. In the south, it's all about frying a pungent spice paste to create the basis for a delicious sauce and fill your kitchen with a mouth-watering fragrance.
This dish uses some classic ingredients from the region from fresh coconut to tamarind for a robust, yet fresh and fragrant, flavour. I love this cooking style because it's all about cracking spices, squishing garlic, bashing ginger and slicing chillies. 'Argument Cooking' I call it.
We use the flat pestle and mortar to grind spices, the coconut scraper (The Coconut Scraper - that's going on my gravestone) and even a machete to split the coconut. Exciting stuff. Now, you can use coconut cream to create a thicker creamy sauce or you can go down the traditional path as I do and use water to make a thinner, lighter sauce. Either way, this is a classic curry packed wih fresh tastes you will just love.
Check out my Goan curry kits here for a handy packet of all the top quality spices you need for this recipe.
All you need is some plain rice or naan and let the fish speak for itself.
Typical values* | per Serving |
---|---|
Calories | 91 |
Fat (g) | 4.7 |
of which saturates (g) | 2.6 |
Carbohydrates (g) | 3.2 |
of which sugars (g) | 2.6 |
Fibre (g) | 1.0 |
Protein (g) | 9.6 |
Salt (mg) | 0.72 |
Ryan
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