Cauliflower pakoras

1. 1

   Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

2. 2

   Mix together the flour, salt, cumin, fennel seeds, chilli, cauliflower and almond milk in a bowl. Set aside for 15 minutes to allow the flavours to infuse.

3. 3

   When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. (You should get 12 pakoras from the mixture).

4. 4

   Put the coconut milk and stock into a large pan and grate in the turmeric. Heat gently until small bubbles start to appear on the surface.

5. 5

   To serve, ladle the coconut milk into four serving bowls and drop three pakoras into each. Drizzle with the chilli and coriander oils, top with the chilli and coriander and serve immediately.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.