Hello, I’m Laura. Today, I will show you a way to make curry flavoured cauliflower tempura recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little 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 popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Curry Flavoured Cauliflower Tempura is something which I’ve loved my whole life.
To bewith this particular recipe, we have to prepare a few components. You can have curry flavoured cauliflower tempura using 10 ingredients and 5 steps. Here is how you can achieve that.
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
- Make ready 1/2 cup Cold Water
- Prepare 1 Egg *whisked
- Make ready 1/2 cup Self-Raising Flour
- Make ready 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
- Take 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.
So that is going to wrap this up for this distinctive dish curry flavoured cauliflower tempura recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
