Chef Lawrence's Okra- Bhindi Fry

Lawrence Sinha

Chef in Sheraton & Westin Resorts

  • Fiji
I was 18 years old when I started cooking. My mum is my inspiration.
My career as a chef started in 2015. I completed my Certificate 3 in Commercial Cookery at the University of Fiji. Following that, I did my Certificate 4 at the University of South Pacific, TAFE in culinary arts and won 2 bronze medals in Muffet cooking competition. I am currently studying to gain a diploma this year through USP TAFE.
My favorite food is dahl bhari roti (roti filled with ground dahl) and hot cabbage with ginger tea, Indian style, of course.

Most of the hotels have started the practice of offering more local cuisine.  There should be more opportunities for local chefs to take more ownership on that and upgrade with local produce

I feel there needs to be more promotion of our  local  Fijian cuisine on the overseas  tourism market, so Fiji too gets recognized for  its local cuisine, just like Thailand,  India, and  Malaysia.

  • 500 g okra cut in ½ inch pieces
  • 3 sprig curry leaves
  • 4 garlic gloves finely crushed
  • 2 brown onion finely sliced
  • 3 bongo chillies sliced
  • ½ teaspoon sarso (Mustard seeds)
  • ½ teaspoon jeera (Cumin seed)
  • ¼ cup canola oil
  • Salt to taste
  • Wash the okra dry and cut them into ½ inch
  • Add oil in to deep fry pan and when oil is hot lower the flame to medium heat
  • Add the mustard seed (Sarso), let them splutter add cumin seed (Jeera) let them brown but don’t burn
  • Add curry leaves and garlic and chillies stir them for few seconds
  • Add onions and saute till translucent
  • Add okra and fry for a while add salt for the taste and cook about 15 to 20 minutes as you desire
  • Serve with roti