Hi, I’m Kate. Today, I’m gonna show you how to make curry flavoured cauliflower tempura recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Curry Flavoured Cauliflower Tempura Recipe
Curry Flavoured Cauliflower Tempura is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Curry Flavoured Cauliflower Tempura is something that I’ve loved my entire life.
To get started 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:
- Take 1 small head Cauliflower *700 to 800g
- Prepare 2-3 tablespoons Plain Flour *OR Self-Raising Flour
- Take 1/2 cup Cold Water
- Take 1 Egg *whisked
- Take 1/2 cup Self-Raising Flour
- Get 2-3 tablespoons Potato Starch Flour *OR Corn Starch Flour
- Take 1/2 teaspoon Salt
- Make ready 1 tablespoon Curry Powder
- Prepare Oil for frying
- Prepare 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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