Ingredients
1 large cauliflower
4 cloves garlic, crushed or finely chopped
1-2 chillies (depending on how spicy you like it), finely chopped
1 handful coriander, finely chopped
4 tablespoons cornflour
1 heaped teaspoon paprika
1 level teaspoon turmeric
1 pinch cumin
1 pinch cinnamon
1 level teaspoon coarse or fine black pepper
1 level teaspoon sugar
Salt to taste, or around 1.5 teaspoons
Method
1) Combine garlic, chillies and coriander in a large bowl.
2) Add paprika, turmeric, cumin, cinnamon, black pepper, salt and sugar, followed by 2-3 tablespoons of water.
3) Mix the contents of the bowl to a paste.
4) Prepare cauliflower by removing outer stalks. Take out individual bite-size florets, using a knife if necessary. Wash thoroughly and drain.
5) Toss cauliflower into mixture & combine well. Make sure all florets are coated with the mixture.
6) Leave to marinade for between half an hour and an hour.
7) Add the cornflour to the mixture & mix until the florets are coated well – this is a messy job! Divide the mixture into a few smaller batches for frying, depending on the size of your pan.
8) Heat up some oil in a pan for shallow frying. Once the oil is hot drop in the first batch of florets and fry for about 5 minutes (depending on the size of the florets). Keep turning the cauliflower to ensure all sides are evenly fried.
9) Once nice and golden remove the florets and place them onto a piece of kitchen towel to drain away any excess oil.
10) Repeat steps 8 and 9 for each of the batches until the whole mixture has been cooked.
The crispy batter is really yummy!
platedworld 