Gobi Masala (Cauliflower Curry) recipe

4 servings

2 tablespoons coconut cream

5 tablespoons milk

1 tablespoon tamarind pulp

2 tablespoons boiling water

1 tablespoon chickpea flour

1/2 teaspoon chili powder

1 teaspoon coriander seed

1 head cauliflower, broken into small florets

1 teaspoon mustard seed

2 cups vegetable oil for frying

salt to taste

Dissolve the coconut cream in 5 tablespoons milk.

Soak the tamarind in 2 tablespoons boiling water, 5 to 10 minutes.

Squeeze the husk and discard the tamarind piece, save the water.

Combine the tamarind water with the flour, chili powder and coriander in a mixing bowl, mix well.

Add the cauliflower and coconut milk, stir until cauliflower is coated.

Heat oil in a saucepan.

Place the mustard seeds in the oil, when they start popping add the cauliflower mixture.

Cover with a lid and simmer until cauliflower is tender, stir occasionally.