Onions: Saute the sliced onion in olive oil over a medium heat until they become translucent. Try not to brown them. Add the curry powder then stir in evenly until the onions take on a uniform colour. Remove from heat and put the onion mix in a bowl.
Batter: In a bowl combine the dry and wet batter ingredients. Add the onion and stir through. If sticky add more water a teaspoon at a time until it is easy to stir but not sloppy.
Deep Fry: Heat up vegetable oil in a frypan and shallow fry the onions in large tablespoons until golden brown and crispy.