Thursday, November 19, 2015

Milk poached Basa with Pan-Fried Okra

A great, yet simple way to make Okra. It is different from the usual stew form and paired with tasty fish. The okra recipe is from 'The Groundnut Cookbook' but in my version, I have used butter and lemon juice instead of chilli oil and lime juice. Click here to find out more about the Groundnut Cookbook.

Prep time: 10 mins 
Cook time: 20 mins 
Serves: 1 person

Pan-Fried Okra


8 okra
1 tbsp low-fat olive oil butter
Sprinkle of chilli powder
Pinch of salt
1 tbsp lemon juice
1 tsp honey


1) Wash the okra, trim the top of the stalks and the tips. Dry with kitchen paper. Cut each okra into half lenghtways.

2) Heat butter in a frying pan on a medium-high heat. Add chilli powder to heated butter. Add the okra and cook stirring frequently, until it has softened slightly.

3) Remove from heat, add salt, lemon juice and drizzle with honey

4) Mix together and serve

Poached fish


1 basa fillet
1/2 cup milk
Pinch of chilli powder
1 tbsp jamaican seasoning


1) Add 1/2 cup of milk to a pan on medium-high heat and add in boiling water. Once milk starts to bubble add in basa fillet and spices

2)  Leave for 7-10 mins until fish begins to soften and flakes easily.

3) Serve with pan-fried okra.

I hope you get to try this delicious recipe, if you do, drop me a line in the comments section or via social media. Happy cooking and bon apetite!

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