To make the braised okra in tomato, place the okra in a bowl and drizzle the white wine vinegar and sprinkle salt over it. Toss together and leave for 30 minutes, then rinse drain and roughly chop.
Preheat the oven to 200C/180C/Gas 6. Heat a dash of oil in an ovenproof frying pan over a medium heat and fry the onion and garlic with the coriander, cumin and paprika for 10 minutes. Add the okra to the pan with the chilli, tomatoes, chopped coriander and lemon juice and season with salt and pepper. Simmer to thicken a little and then lay the sliced tomatoes over the top. Transfer to the oven and bake for 20–30 minutes.
To make the crispy fried okra, heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Put the sliced okra into a bowl with the buttermilk. Combine the flour with the paprika, garlic power, black pepper and polenta in a bowl. Dip the soaked okra in the seasoned flour and polenta mix and then carefully lower into the fryer and cook for a few minutes until crisp and golden-brown. Carefully remove and drain on a plate lined with kitchen paper.
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