Heat the oil in a frying pan and fry the
okra on a fairly high heat until they are slightly crisp and browned on
all sides. Remove from the oil and keep aside on a piece of kitchen
In the same
oil, gently fry the garlic, ginger, chilies, turmeric, curry leaves and
cumin seeds for 2-3 minutes. Add the shrimps and mix well. Cook until
the shrimps are tender.
Add the salt,
sugar, lemon juice and fried okra. Increase the heat and quickly fry for
a further 5 minutes, stirring gently to prevent the okra from breaking.
Adjust the seasoning, if necessary. Serve hot.
Okra should be cooked rapidly to prevent
the pods from breaking up and releasing their distinctive thick, sticky