Uploaded April 2022 | Updated September 2026, 4 days ago
This one is inspired by a few different local appetizers. Deep-fried cauliflower is very nice, but it must first be blanched before breading and frying. We present it with curry mayo, which can be made from some curry gravy if you happen to have some around, or from onions and tomato paste and curry spices, cooked into a quick gravy and then mixed with the mayonnaise.
The frying part is pretty straightforward. We used coconut flour in the video and it turned out not to work as well as I had hoped. Regular AP flour will work better, with that pinch of dry mustard that I typically add.
To make a quick curry gravy if you don’t happen to have some around from a recently-made (or delivered) batch of curry, sweat down a small onion to golden mush, and add a teaspoon or so of tomato paste. Add to this a bit of lemon juice, and the dry curry spices from the recipe, and allow it all to bubble and become reduced to a paste, which may not take long. Spread it out in a mixing bowl to allow it to cool quickly.
Makes enough for 2-4 people.
Equipment:
• deep frying setup (or a dutch oven deep enough for deep frying)
• cooling rack
• medium mixing bowl for curry mayonnaise
Ingredients:
Curry Mayo Dip:
1/4 cup mayonnaise
1/4 cup curry gravy or quick version outlined above
1 ea dried chili
1 tsp cumin
1 tsp fenugreek
1/2 tsp coriander
1/2 tsp black pepper
1 Tbsp curry powder
1 tsp mango powder
Breading:
1/2 cup AP flour
1-2 tsp powdered mustard
1 egg
1 Tbsp buttermilk or 2 tsp milk + 1 tsp vinegar/lemon juice
Procedure:
1. Prepare the deep frying rig.
2. Heat a small saucepan and use it to toast the whole spices.
3. Mix a little water into the curry gravy to loosen it up a bit.
4. Once the spices have toasted, reduce them to powder in a spice grinder.
5. In the hot saucepan, heat the curry gravy and add all the spices.
6. Allow the gravy to reduce a bit, then spread it out in the bottom of the mixing bowl to cool rapidly.
7. Set up flour and egg wash pans, using the egg and buttermilk to bread the cauliflower with flour. You might experiment with breadings as you like.
8. Once the curry mix has cooled, mix it thoroughly with the mayonnaise.
9. Bread and deep fry the cauliflower in batches, allowing it to drain on a wire rack. Salt it immediately after it comes out of the oil.
10.Serve the cauliflower warm, with the curry mayonnaise dip. Possible garnishes include chopped cilantro and toasted sliced almonds.
Music: bensound.com/royalty-free-music
This one is inspired by a few different local appetizers. Deep-fried cauliflower is very nice, but it must first be blanched before breading and frying. We present it with curry mayo, which can be made from some curry gravy if you happen to have some around, or from onions and tomato paste and curry spices, cooked into a quick gravy and then mixed with the mayonnaise.
The frying part is pretty straightforward. We used coconut flour in the video and it turned out not to work as well as I had hoped. Regular AP flour will work better, with that pinch of dry mustard that I typically add.
To make a quick curry gravy if you don’t happen to have some around from a recently-made (or delivered) batch of curry, sweat down a small onion to golden mush, and add a teaspoon or so of tomato paste. Add to this a bit of lemon juice, and the dry curry spices from the recipe, and allow it all to bubble and become reduced to a paste, which may not take long. Spread it out in a mixing bowl to allow it to cool quickly.
Makes enough for 2-4 people.
Equipment:
• deep frying setup (or a dutch oven deep enough for deep frying)
• cooling rack
• medium mixing bowl for curry mayonnaise
Ingredients:
Curry Mayo Dip:
1/4 cup mayonnaise
1/4 cup curry gravy or quick version outlined above
1 ea dried chili
1 tsp cumin
1 tsp fenugreek
1/2 tsp coriander
1/2 tsp black pepper
1 Tbsp curry powder
1 tsp mango powder
Breading:
1/2 cup AP flour
1-2 tsp powdered mustard
1 egg
1 Tbsp buttermilk or 2 tsp milk + 1 tsp vinegar/lemon juice
Procedure:
1. Prepare the deep frying rig.
2. Heat a small saucepan and use it to toast the whole spices.
3. Mix a little water into the curry gravy to loosen it up a bit.
4. Once the spices have toasted, reduce them to powder in a spice grinder.
5. In the hot saucepan, heat the curry gravy and add all the spices.
6. Allow the gravy to reduce a bit, then spread it out in the bottom of the mixing bowl to cool rapidly.
7. Set up flour and egg wash pans, using the egg and buttermilk to bread the cauliflower with flour. You might experiment with breadings as you like.
8. Once the curry mix has cooled, mix it thoroughly with the mayonnaise.
9. Bread and deep fry the cauliflower in batches, allowing it to drain on a wire rack. Salt it immediately after it comes out of the oil.
10.Serve the cauliflower warm, with the curry mayonnaise dip. Possible garnishes include chopped cilantro and toasted sliced almonds.
Music: bensound.com/royalty-free-music
