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"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Warm cauliflower salad with yoghurt, mint and green chilli


"Aloo ghobi is a classic cauliflower and potato curry. This is our version," says D'Sylva. "The tangy, cooling flavour paired with the fried cauliflower is addictive."

You'll need

For deep-frying: vegetable oil 1 cauliflower (about 1kg), broken into florets 280 gm (1 cup) Indian-style yoghurt (see note) 1 cup (loosely packed) mint 1 green banana chilli, thinly sliced ½ tsp garam masala ¼ tsp dried mango powder (see note) ¼ tsp ground fenugreek

Method

  • 01
  • Heat oil in a large saucepan to 180C. Deep-fry cauliflower in batches until tender and dark golden (3-4 minutes). Drain on absorbent paper.
  • 02
  • Combine remaining ingredients in a bowl, season to taste with sea salt flakes, then add cauliflower and toss to combine well. Serve warm.

Note Indian-style yoghurt is slightly sweeter than regular yoghurt and is available from Indian grocers; or substitute plain yoghurt. Dried mango powder is available from Indian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2013

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