Okra – also known as ladies' fingers – is a vegetable most often seen in Indian and Caribbean food. London’s Riding House Café in Bloomsbury coats it in semolina, deep-fries it and serves it with a yuzu ponzu dip
- Serves: 4 persons
- 2Maggi cubes (available in world food shops or online)
- 1tsp dried chilli flakes
- 30g golden granulated sugar
- 2tsp suya spice mixture (available in world food shops or online)
- 200g mayonnaise
- 50g onions (about ½), finely chopped
- 2tbsp ponzu soy sauce
- a pinch aleppo pepper flakes
- vegetable oil, for deep frying
- 150g semolina
- 100ml whole milk
- 200g okra, cut in half lengthways
Step 1To make the spice mixture, blitz together all the ingredients using a blender or spice grinder, then set aside.
Step 2To make the yuzu ponzu dip, whisk together all the ingredients in a bowl and set aside until ready to serve.
Step 3Fill a pan no more than a third full with vegetable oil and heat to 170C or until a cube of bread browns in 40 seconds.
Step 4Put the semolina and milk in two separate, shallow bowls. Dip the okra, first in the milk, and then quickly into the semolina.
Step 5Fry the okra in batches for 2-3 minutes or until golden brown. Drain each batch on kitchen paper while you fry the rest, then toss the fried okra in the spice mixture.
Step 6Garnish the okra with more of the spice mixture and serve with a side of the dip.