Ingredients
2 onions, finely chopped
3 cloves garlic, finely chopped
1-2 tsp garam masala
1/2 tsp black mustard seeds
10 curry leaves
1/2 tsp turmeric
1 tsp chilli powder
1/2 tsp ground cumin
1 tsp ground coriander
1/2 tin chopped tomatoes
1-2 tsp tamarind concentrate (to taste)
300 ml water
Salt (to taste)
Oil for frying
1 cauliflower cut into florets
6 sprigs fresh green peppercorns
Instructions
1. Preheat the oven to 200 deg C/gas mark 6/180 deg C fan oven
2. In an oven proof dish lay out the cauliflower florets, dress lightly with oil then sprinkle with garam masala and put in the oven for 30-40 minutes until they are cooked through
3. In a large frying pan heat some oil and put in the mustard seeds
4. When the seeds start popping add the curry leaves and onions. Cook until well browned and softened
5. Add the garlic and cook through for another 2 minutes until softened
6. Add the tomatoes, turmeric, chilli powder, cumin, coriander and salad and simmer for 5 minutes (if dry add about a cup of water). Turn off until the next stage
7. 5 minutes before the cauliflower is ready, add the tamarind concentrate and half of the water. If it looks a little thick add a little more water until you get a gravy consistency. Add the peppercorns on their vines and simmer for 5 minutes. Taste and adjust the seasoning as required. It should taste sour but not overly so
To serve - arrange the cauliflower, dress with the hot and sour sauce, and servie with rice or roti
2 onions, finely chopped
3 cloves garlic, finely chopped
1-2 tsp garam masala
1/2 tsp black mustard seeds
10 curry leaves
1/2 tsp turmeric
1 tsp chilli powder
1/2 tsp ground cumin
1 tsp ground coriander
1/2 tin chopped tomatoes
1-2 tsp tamarind concentrate (to taste)
300 ml water
Salt (to taste)
Oil for frying
1 cauliflower cut into florets
6 sprigs fresh green peppercorns
Instructions
1. Preheat the oven to 200 deg C/gas mark 6/180 deg C fan oven
2. In an oven proof dish lay out the cauliflower florets, dress lightly with oil then sprinkle with garam masala and put in the oven for 30-40 minutes until they are cooked through
3. In a large frying pan heat some oil and put in the mustard seeds
4. When the seeds start popping add the curry leaves and onions. Cook until well browned and softened
5. Add the garlic and cook through for another 2 minutes until softened
6. Add the tomatoes, turmeric, chilli powder, cumin, coriander and salad and simmer for 5 minutes (if dry add about a cup of water). Turn off until the next stage
7. 5 minutes before the cauliflower is ready, add the tamarind concentrate and half of the water. If it looks a little thick add a little more water until you get a gravy consistency. Add the peppercorns on their vines and simmer for 5 minutes. Taste and adjust the seasoning as required. It should taste sour but not overly so
To serve - arrange the cauliflower, dress with the hot and sour sauce, and servie with rice or roti
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