Lolo Fijian fish curry

I had this dish at an Indigenous yarn event. I fell deeply in love and went back for thirds! Lolo means coconut in Fijian, which is the basis of this recipe.  It's very simple but very tasty. I didn't get the recipe spot on...it doesn't taste EXACTLY the same, but I tried my best. The recipe was passed on to me by mouth as we were dashing out the door!

2 Basa fish fillets (or any white fish)
2 cans coconut cream
2 tbp of regular Keens curry
4 tbp flour
1 large onion
half wombok cabbage
 3 cloves of garlic

Coat fish in flour snd curry and fry lightly til.just cooked through.
Fry onion and gsrluc til translucent then add cabbage til wilted.
Add fish (cut in pieces for ease).
Add coconut cream.
Simmer for at least 20 minutes.
Serve with rice.

Okonomiyaki

I'm back...mostly.
This is an attempt to get me to cook more and think about food more.
And what better way to get the ball rolling again than to make okonomiyaki!  My absolute favourite Japanese dish, though I never had it in Japan (go figure)!
Recipe as follows:

2 cups flour (plain is fine)
1.5 cups water or stock
2 eggs
half tsp salt or dashi
quarter of a cabbage
ham
sausage
shallots
nori
wostershire sauce
ketchup
soy sauce

Mix flour, egg and salt and water til smooth. Pop in fridge for 30 minutes.
To make sauce, mix three equal amounts of ketchup and soy and wostershire sauce together.
Cut cabbage into small pieces and add whatever else you have around.
Fry for 10 mins on each side.

Top with sauce and kewpie mayo.