#ChefShack Spiced Crispy Cauliflower Recipe
You can now recreate our famous Puttshack Spiced Cripsy Cauliflower at home with our latest #ChefShack recipe. Broken down into three parts this recipe is easy to follow and creates one of the most moreish dishes on our menu. Enjoy and don’t forget to tag us in your masterpieces.
THE CURRY SAUCE
Ingredients
200ml Rape seed oil
350g white onion
40g fresh ginger
20g Cornish Salt
20g Crushed garlic
16g Garamasala
10g Ground coriander
8g Turmeric
6g Chilli powder
10g Cumin seeds
4g Cayenne pepper
160g Tamarind
500g Tomato paste
200ml of water
500g Coconut Yoghurt / yoghurt
Method
Heat the oil
Sweat off spices
Add tamarind to the pan
Add the 500g of tomato puree
Pour in 200ml of water
Leave to cook for 20 minutes on a low heat
Remove the pan from heat and allow to cool
Add either yoghurt or coyo / coconut yoghurt
THE CAULIFLOWER
Ingredients
Oil to fry in
Cauliflower pieces (bite size) x 6-8
Curry sauce 3 x tablespoons
Mango chutney 1 x tablespoon
Method
Blanch the florets and refresh them in cold water
Roll the cauliflower in the curry sauce
Add the cauliflower the rice flour
Deep fry until the cauliflower until crispy and coloured
Serve with a large spoon of the curry sauce & mango chutney
THE FLATBREADS
Ingredients
150g Gram flour
200mlWater
1 x teaspoon Onion powder
1 x teaspoon Garlic powder
1 x teaspoon Coriander powder
1 x teaspoon Cumin powder
Pinch of salt
Method
Mix the ingredients to a pancake consistency
Fry them as you would a pancake
Viola, you have the perfect Cauliflower crispy bites! Be sure to send us pictures or videos of your master piece and tag us on social @puttshack
