Friday, July 26, 2013
Actually I didn't know of this dish until I stumbled upon it while searching for other things. I read up a few recipe and found that all of them varied greatly from the type of spices and the type of liquid used to bind the rice flour together. Or some just used cornstarch. So, I guess, there are no fixed rules to it, as long as it's a crispy fried spiced caulifower. Kindly correct me if I am wrong.
I posted a recipe last 2 weeks making Gobi 65 with leftover marinade from the almost tandoori like, Yogurt Spiced Wings. But this is a from scratch recipe.
400gm cauliflower florets
3 sprigs of curry leaf, rinsed, air dried and detached
200gm plain natural yogurt
1 tbsp meat curry powder
1 tsp red yeast powder
¾ tsp salt
1 inch ginger, pounded
3 cloves garlic, pounded
100gm rice flour
50gm corn starch
½ tsp baking soda
1. Combine ingredients A or (Place ingredients A in to a blender and whiz until fine, if you don't feel like pounding the ginger or garlic separately).
2. Sift ingredients B together and then combine with ingredients A until a smooth paste forms.
3. Heat some oil for frying. Dip each floret into the batter and deep fry until a crispy crust forms.
4. Dish up and drain well on paper towels.
5. Sprinkle curry leaf into the oil and fry until crispy. Sprinkle this over the fried florets.