200gm cucumber peeled chopped cucumber with seeds removed
1/4teaspoonsalt
1sliceginger
Cauliflower
300gm cauliflower broken into small flowrettes
4Tablespoons dry curry powder *
2teaspoonsground cumin
2teaspoonssmoked paprika
1teaspooncoriander powder
1/2teaspoonsalt
150gm flouror gluten free flour
4wholeeggs
1wholeegg extra beaten with 1/4 of milk for egg washing
60 mlmilk
500mlvegetable oil
1jarPeanut tamarind chutneyor another one
2Tablespoons chiveschopped
fresh coriander to taste
Optional roasted cashews and sesame seeds for crunch
Instructions
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
Notes
I used Malaysian curry powder and it wasn't very strong or hot, so please check yours. You may only need 2 Tablespoons