Deep Fried Okra

With Onion Sambal and Crispy Curry Leaves

Ingredients
500 g okra, trim and discard end then cut sideways into 50mm thickness
1 tsp vinegar
500 ml water
30 g curry leaves, deep fried
on the stem
salt to taste
oil for deep frying

For the onion sambal
8 small shallots, peeled and chopped
4 cloves of garlic, peeled
2 lemongrass stalks, roughly chopped
3 long red chillies, deseeded and roughly chopped
10 g dried chillies, deseeded and soaked in water for 15 mins
1 red onion, halved and sliced into half moon rings
1/2 cup tamarind paste
1/4 cup white sugar
1 cup oil for frying
1/2 tbsp salt

Method
Chop off and discard the ends of the okra and slice them in long halves.
In a large bowl, add 1 tsp of vinegar to 500 ml of water and soak the sliced okra for approximately
30 mins.
Drain through a sieve and dry using
a paper towel.

For the onion sambal
Blend all the ingredients apart from the red onion, tamarind paste, white sugar and oil into a fine paste.
Fry for approximately 3 mins or until fragrant.
Add in the red onions and allow to soften.
Add tamarind paste and sugar and stir through to combine.
Add in half a cup of water and season with salt to taste.
Cook on low heat for another 10 mins. Set aside for later.
Fry the prepared okra for 2-3 mins until nice and crispy.
Remove from oil and drain on some paper towel and season with salt.
Remove curry leaves from stem and deep fry for approximately 30 seconds. Remove and drain on some paper towel and season with salt.
In a pan/wok, place the onion sambal along with the fried okra and stir for 1 minute to mix through.
Garnish with friend curry leaves.