This was a bit fiddly to make, but worth it (especially for the aroma when the spice paste goes in)
From 50 Great Curries of India by Camellia Panjabi
cauliflower and potato curry (cauliflower gashi – Mangalore)
serves 3
1.5 cups fresh coconut
7-8 tablespoons oil
300g onions, chopped
5 dried chillied
2 tsp coriander seeds
1/8 tsp mustard seeds
1/8 tsp fenugreek seeds
1/4 tsp cumin seeds
2.5 cm cinnamon stick
4 peppercorns
2 cloves
½ tsp turmeric
½ tsp paprika powder
1 heaped tsp tamarind
2 x 1cm piece of ginger, finely chopped
4 garlic cloves, finely chopped
200g potatoes, peeled and chopped into large pieces
Salt
400g cauliflower, cut into large florets
1 soak 1 cup coconut in 400ml of warm water. Leave for 30 minutes then put into a blender and reserve the coconut milk
2 heat 1 tbls oil and saute the remaining chopped coconut for 2-3 minutes. Set aside.
3 heat another tbls oil and saute half the onions for 2-3 minutes. Set aside.
4 heat one more tbls of oil and saute the red chillied, coriander, mustard, fenugreek and cumin seeds, cinnamon, peppercorns and cloves for 30 seconds, and remove.
5 Now put the coconut, onions and spices into a blender. Add the turmeric, paprika and tamarind and 100ml of water and grind to a smooth paste.
6 in a saucepan, heat 4 tbls oil and saute the ginger and garlic for 15 seconds, followed by the balance of the chopped onions for about 7-8 minutes. Add the spice paste, saute for 2 minutes, then add a little water and the pototoes and saute for about 5 minutes. Sprinkle in about 1 tsp of salt. Add 100ml of water, cover, and cook for 6-7 minutes.
7 Now add the cauliflower, 400ml of coconut milk and cook until done.
Serve with rice
grow grosmont 