Malabar cauliflower
Ingredients
- 200g of cauliflower, cut into small florets
- 2 sprigs of curry leaves, finely chopped
- 2 tsp mild chilli powder
- 1 lime, juiced
- 2 tbsp of rice flour
- 3 tbsp of cornflour
- 2 green chillies, deseeded and finely chopped
- 1/2 tsp garam masala
- 1 1/2 tsp ginger-garlic paste
- 1/4 tsp freshly ground black pepper, ideally Malabar black pepper
- 250ml of rapeseed oil, for deep-frying
- 1 tbsp of chopped coriander
- 1 tbsp of shredded coconut, or grated
- sea salt
- 2 dried red chillies, (optional)
Method
Place the cauliflower florets in a bowl and toss with the curry leaves, half of the chilli powder, lime juice and a pinch of salt
- 200g of cauliflower, cut into small florets
- 2 sprigs of curry leaves, finely chopped
- 1 tsp mild chilli powder
- 1 lime, juiced
- sea salt
Add the rice flour, cornflour, green chillies, garam masala, ginger-garlic paste, the remaining teaspoon of red chilli powder, black pepper and a pinch of salt
- 2 tbsp of rice flour
- 3 tbsp of cornflour
- 1 tsp mild chilli powder
- 2 green chillies, deseeded and finely chopped
- 1/2 tsp garam masala
- 1 1/2 tsp ginger-garlic paste
- 1/4 tsp freshly ground black pepper, ideally Malabar black pepper
- sea salt
Start trickling in water bit by bit, stirring the cauliflower constantly to create a batter – the batter shouldn’t be too thick or too thin; just thick enough to stick to and coat the cauliflower in a thin layer
Heat the rapeseed oil in a saucepan until it reaches 180°C. Drop the cauliflower florets in the oil and deep-fry until cooked through, crisp and golden brown (work in batches if you need to). This should take around 7-8 minutes. Drain on kitchen paper. If you’re including the red chillies, quickly fry them in the hot oil for a few seconds after all the cauliflower is done
- 250ml of rapeseed oil, for deep-frying
- 2 dried red chillies, (optional)
Serve hot with the chopped coriander, fried chillies and coconut sprinkled on top, plus a final pinch of the Malabar pepper
- 1 tbsp of chopped coriander
- 1 tbsp of shredded coconut, or grated
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