Courtesy of Chef Jason Wilson (Crush, Seattle, WA)
2 pounds (0.9 kg) fresh okra, washed, patted dry, trimmed
Kosher salt (split usage)
3 tablespoons (45 ml) extra virgin olive oil
1 tablespoon +1 teaspoon (20 ml) lemon zest (divided)
1 tablespoon (15 ml) red curry powder (or 2 teaspoons / 10 ml powder)
1 cup (240 ml) of fresh Greek yogurt
¼ cup (10 g) chopped fresh mint
¼ cup (10 g) chopped fresh cilantro
Fill and preheat the BioloMix Sous Vide water oven to 178F/81C.
Mix okra with ½ tablespoon (7.5 ml) of salt, 1 tablespoon (15 ml) of olive oil, and 1 teaspoon (5 ml) of lemon zest.
Put the okra in a single layer into one or more cooking bags and vacuum
Dip the bag(s) in the water oven and cook for 1 hour.
When the food is cooked, open the bag(s) and pour the liquid that has accumulated in the bag into a medium bowl and set aside.
Whisk the red curry, remaining lemon zest, and yogurt into the liquid in the bag to make the sauce for the okra. Exclusively for service.
Use a paper towel (kitchen paper) to dry the okra to prepare it for frying
Return the pan to the stove, over medium heat, add the rest of the olive oil and when hot, add the okra and fry for 2 to 3 minutes or until crisp and golden brown.
Season with salt to taste, add mint and cilantro.
Serve over a puddle of yogurt sauce or serve sauce on the side