This is my second guest post and this time it is for my friend Wan Maznah from Malaysia, having her amazing blog called Cooking-Varieties. I am so happy and excited to write this guest post for her wonderful blog! When you visit her blog, you will see an amazing variety of scrumptious dishes, explained in an easy and interesting manner.
When Maznah approached me to write for her blog, I decided to share this wonderful South-Indian-style cauliflower curry, but with a twist. Since I wanted to break the monotony of a regular cauliflower curry, I decided to add a handful of fresh, juicy lychees (inspired by the Thai Cuisine, where lychees are added to curries with coconut milk in them, and they taste divine!) to the coconut-milk-smeared curry with the aromatic curry leaves and mustard seeds in them, topped with lime juice. This is a white curry, so no turmeric powder is added to this dish. As you read on, you will see for yourself the wonderful balance of the amounts of each ingredient in this non-spicy dish, imparting a magical taste at the end. This Indo-Thai-inspired curry turned out to be heavenly! Don’t believe it? I bet you will.
Cauliflower-Lychee Curry with Curry Leaves
Medium-sized cauliflower (cut into medium-sized florets): 1
Potato (big, cut into medium-sized cubes): 1
Whole lychees (peeled): 12
Tomato paste: ½ cup
Onion paste: ½ cup
Ginger paste: 1 tbsp
Mustard seeds: ½ tsp
Curry leaves (extra for garnishing): 12
Coconut milk: 1 cup
Red chillies (whole): 3
Water: ½ cup
Salt (divided): 2 tsp
Sugar: ½ tsp
Lime juice: 1 tbsp
Oil (divided): 7 tbsp
The first step is to shallow-fry the cauliflower florets in 3 tbsp oil and ½ tsp salt, till they are light-brown-tanned and soft, yet firm. One should cover the wok while frying and stir the content from time to time, sprinkling a little water. This helps the cauliflower to get soft faster, while they get fried. On a medium flame, this takes about 15 min. Keep the fried cauliflower aside.
Method of preparation:
Repeat the process with potatoes, but with 2 tbsp oil and ½ tsp salt. After 15 min, check the softness of the potatoes with the end of a kitchen spoon: these should break on applying a little pressure. Keep the fried potatoes aside.
Add 2 tbsp oil to the wok and let it smoke. Add the mustard seeds and let it sputter (on a medium flame). Add the curry leaves.
Add the onion paste immediately and stir. After 2 min, add the garlic and tomato pastes, along with the remaining salt and sugar. Stir continuously till the paste is cooked (i.e., till you feel that the water in the paste has almost evaporated) and oil starts leaving from the paste
Add the fried cauliflower and the potatoes and smear the paste with them very well. Continue to mix and stir over a medium flame for 5 min. Now add the red chillies, lychees and coconut milk. Mix well.
Add water and cover. Simmer for 15 min. Switch off the gas. Add the lime juice and mix well. Garnish with a few fresh curry leaves.