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To make the spice mixture, blitz together all the ingredients using a blender or spice grinder, then set aside.
To make the yuzu ponzu dip, whisk together all the ingredients in a bowl and set aside until ready to serve.
Fill 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.
Put the semolina and milk in two separate, shallow bowls. Dip the okra, first in the milk, and then quickly into the semolina.
Fry 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.
Garnish the okra with more of the spice mixture and serve with a side of the dip.
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