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Husseina’s Bhindi and Fish Feast

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Bherwan Bhindi (Coconut filling)
1/2 kg Lady Fingers (slit in half)
1/2 cup Grated Coconut
1/4 tsp Chilli powder
pinch of Turmeric powder
2 Green Chillies (chopped)
few Corriander leaves (chopped)
pinch of Cummin powder
1/2 Onion (chopped finely)
pinch of Corriander powder

Mix everything except the bhindi.
Then fill the bhindi with the coconut and masala till its all done.
Keep the remaining masala aside.
In a pan add oil and braise 1/2 chopped onion and fry till brown.
Add the remaining coconut masala and braise.
Then lay all the stuffed bhindis, keep on a low flame and cover it, you can sprinkle a little water.
Toss carefully the other side to cook.
When both sides are done garnish with chopped corriander leaves.

Fish Fried:
5-6 pieces of Fish
2 tsp Chilli powder
1/2 tsp Turmeric powder
1 Lemon juice or Citric Acid powder
2 tsp Garlic paste
1 tbsp Besan (Gram flour) optional
1/2 tsp Corriander powder

Mix all spices into a thick paste and smear on fish and marinate for 4-5 hrs.
Then fry in 4-5 tbsp of oil in nonstick pan on med flame.
Do not turn until you see it’s done (You will know if top part is white or if it’s browned up on the sides).
This is a tip for best results.
NB: I prefer hot and sour so I add more chilli and lemon.

Prepared, tried and tested by:  Husseina Nazir @ ‎Global Food Flavors

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