Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, curry flavoured cauliflower tempura. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Curry Flavoured Cauliflower Tempura is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Curry Flavoured Cauliflower Tempura is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have curry flavoured cauliflower tempura using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Curry Flavoured Cauliflower Tempura:
- Make ready 1 small head Cauliflower *700 to 800g
- Make ready 2-3 tablespoons Plain Flour *OR Self-Raising Flour
- Take 1/2 cup Cold Water
- Get 1 Egg *whisked
- Take 1/2 cup Self-Raising Flour
- Prepare 2-3 tablespoons Potato Starch Flour *OR Corn Starch Flour
- Get 1/2 teaspoon Salt
- Get 1 tablespoon Curry Powder
- Make ready Oil for frying
- Make ready Coriander *optional
Instructions to make Curry Flavoured Cauliflower Tempura:
- Cut Cauliflower into florets and place them in a large bowl. Make sure the florets are in the size that is easy to eat. Sprinkle with Flour and toss so that all florets are coated well.
- Make curry flavoured Tempura Batter. Combine Self-Raising Flour, Potato Starch Flour (OR Corn Starch Flour), Salt and Curry Powder in a bowl. Add Egg and Cold Water, and mix lightly.
- Heat Oil to 170°C to 180°C. The right temperature can be tested by dropping a little bit of batter into the oil. If the batter sinks a little into the oil, then comes back the surface, the temperature is right for frying.
- Dip the florets into Tempura Batter and slide them into the hot oil. Do not fry too many at once. Turn them over a few times. When the batter is light golden and crispy, take them out and lay them on a rack or paper towel to drain the oil. Try to retain the crunchy texture.
- Scatter Coriander leaves on top and serve warm.
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