ueb123

Protein Hydrolysate Cumin seeds, paprika and turmeric infuse this starter with the flavours of the Subcontinent.Preparation Time 15 minutesCooking Time 20 minutesIngredients (serves 6) * 150g (1 cup) plain flour * 2 tsp cumin seeds * 1 tsp ground turmeric * 1/2 tsp paprika * 250ml (1 cup) chilled water * 1 egg yolk * 1.2kg (about 1 head) cauliflower, cut into medium florets * Vegetable oil, to fry * Yoghurt & mint sauce * 260g (1 cup) Greek yoghurt * 1 green shallot, ends trimmed, thinly sliced * 2 tbs shredded fresh mint * 2 tbs fresh lemon juice * 2 tbs water Method 1. To make the yoghurt & mint sauce, combine the yoghurt, shallot, mint, lemon juice and water in a medium bowl. Cover with plastic wrap and place in the fridge to chill. 2. Sift the flour into a medium bowl. Add the cumin, turmeric and paprika and stir until well combined. Whisk together the water and egg in a jug. Add the water mixture to the flour mixture and whisk until just combined (do not overmix). 3. Add enough oil to a large saucepan to reach a depth of 4cm. Heat to 190°C over medium-high heat (when the oil is ready, a cube of bread will turn golden brown in 10 seconds). 4. Dip 6-7 cauliflower florets, 1 at a time, into the batter to evenly coat. Shake off any excess. Add the cauliflower to the oil and cook for 2-3 minutes or until golden brown. Use a slotted spoon to transfer to a tray lined with paper towel. Repeat, in 5 more batches, with remaining cauliflower and batter, reheating the oil between batches. 5. Place the cauliflower on a serving platter and serve immediately with the yoghurt & mint sauce.