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Mondays, Tuesdays & Wednesdays | TV2

Ep 40 Eva and Debra: Cauliflower Curry with Cauliflower Rice and Pakora


Prep: 45 mins

Cook: 30 mins

Serves: 4

 

Ingredients

  • Vegetable oil, to deep-fry

 

Curry

  • 500g cauliflower, cut into small florets
  • 2 small green chillies, chopped
  • 1 sprig curry leaves
  • 1 tsp salt
  • 1 tsp ground turmeric
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp toasted fennel seeds
  • ½ tsp ground fennel seeds
  • ½ tsp red chilli powder
  • ½ cinnamon stick
  • ½ tsp shrimp paste
  • 1 tbs ghee
  • 1 onion, roughly chopped
  • 300ml coconut milk

 

Poorie

  • 500g pasta flour, plus extra, to dust
  • 2 tsp salt
  • 1 tsp caster sugar
  • 1 tbs ghee

 

Pakoras

  • 250g chickpea flour
  • 50g self-raising flour
  • 1 tsp salt
  • ½ tsp chilli powder
  • 1 tsp garam masala
  • 1 tbs lemon juice
  • 600g cauliflower, cut into small florets

 

Cauliflower Rice

  • 1 small cauliflower, roughly chopped
  • 2 tbs ghee
  • 4 cardamom pods, bruised
  • 1 cinnamon stick
  • 4 cloves
  • 10 black peppercorns
  • 1 tsp salt
  • 1 orange, zested
  • ½ tsp saffron strands, soaked in 1 tbs boiling water
  • ¼ cup sultanas
  • 1 tbs slivered almonds, toasted
  • 1 tbs pistachios, toasted

 

Method

  1. To make curry, combine cauliflower, chilli, curry leaves, spices and shrimp paste in a bowl.
  2. Heat ghee in a frying pan over medium heat. Add onion and cook, stirring, for 8 minutes or until golden. Stir in cauliflower mixture and cook, stirring, for 1 minute. Stir in coconut milk and simmer for 15 minutes or until cauliflower is tender.
  3. To make poorie, sift combined flour, salt and sugar in a bowl. Using your fingertips, rub in ghee. Stir in 300ml water until a dough forms. Turn out dough onto a lightly floured work surface and knead until smooth. Place dough in a bowl and cover with a damp cloth. Set aside for 15 minutes.
  4. Divide dough into 20 portions. Working with one portion at a time (keeping the rest covered), roll out into a 10cm round.
  5. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop rounds in the oil and fry, turning halfway, for 2 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
  6. To make pakoras, sift combined flours, salt and spices into a bowl. Add lemon juice. Stir in 200ml water until a smooth batter forms and is thick enough to coat the back of the spoon. Set aside for 15 minutes. Stir in cauliflower.
  7. Gently drop tablespoons of mixture into the oil and fry, turning halfway, for 4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
  8. To make cauliflower rice, place cauliflower in a food processor and process until it resembles rice.
  9. Melt ghee in a deep frying pan over medium heat. Add cardamom pods, cinnamon stick, cloves and peppercorns and cook, stirring, for 2 minutes or until fragrant. Stir in cauliflower and cook, stirring, for 2 minutes. Stir in salt, orange zest and saffron mixture. Cook for 2 minutes or until cauliflower is just tender. Stir in remaining ingredients.
  10. Divide curry among serving plates and top with curry. Serve with poorie and pakora to the side.

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