200gm cucumber peeled chopped cucumber with seeds removed
300gm cauliflower broken into small flowrettes
4Tablespoons dry curry powder *
150gm flouror gluten free flour
1wholeegg extra beaten with 1/4 of milk for egg washing
1jarPeanut tamarind chutneyor another one
fresh coriander to taste
Optional roasted cashews and sesame seeds for crunch
Mix the vinegar, sugar and ginger in a jug and heat just till the sugar dissolves. Pour over the chopped cucumber and set aside.
Put the flour into a bowl and mix in all the spices.
Dip the cauliflower into the egg and then into the spiced flour and set aside.
Pour the oil into a small pot so that the oil is quite deep, heat on medium to high. Test a piece of cauliflower to see if it sizzles. Once it is hot add the cauliflower in batches, turning down if browning too quickly. Drain on paper and keep warm.
Heat a 1/4 pot of water over heat until it is just under simmering. Break the eggs in a cup one at a time and drop into the water to poach. Take out once cooked and drain on kitchen paper.
In a bowl, mix the cauliflower, chives coriander and sesame seeds and cashews ( if using). Put equal amounts into the base of 4 plates. Add 5 or 6 pieces of drained cucumber pickle on top. Add an egg onto each and a nice spoon of Peanut and Tamarind chutney
I used Malaysian curry powder and it wasn't very strong or hot, so please check yours. You may only need 2 Tablespoons