CAULIFLOWER- LYCHEE CURRY WITH CURRY LEAVES RECIPE. CAULIFLOWER WHITE CURRY WITH LYCHEES RECIPE

SPECIAL GUEST POST BY PURABI NAHA, NEW TERRITORY, HONG KIONG
This Guest Post , will also be published on the same day in Purabi Naha’s blog
.http://cosmopolitancurrymania.blogspot.com
-Her article "Legacy of the Royal Indian Biryani" (with recipes in her blog) was originally published in the International food magazine called Zomppa in June 2011

-Winner of the Food Frenzy Blogstew challenge for June awards

I knew Purabi Naha at the Ambreen awards. On my first visit to her blog, her impressive looking citrus-zest fried rice, makes me feel that Purabi has put her recipe the best looking and most appetising fried rice in culinary.
Thereafter, she published an exquisite West Bengal recipe- the Mughlai Kheema Paratha,- which is paratha stuffed with aromatic spicy mutton kheema (minced meat of a male goat) filling, topped with eggs, marinated onions and chili.
This is a traditional royal side dish recipe, to none other than the Mughal kings of the bygone empire ! Do go visit Mughal kitchen at Purabi’s. Here is the Link to Mughlai kheema paratha :
http://cosmopolitancurrymania.blogspot.com/2011/06/mughlai-kheema-paratha.html

CAULIFLOWER- LYCHEE CURRY WITH CURRY LEAVES RECIPE
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This is my second guest post and this time it is for my friend Wan Maznah from Malaysia, having her amazingblog 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

Ingredients:
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

Method of preparation:

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.

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.

MY SPECIAL THANK YOU TO PURABI NAHA FOR HER WILLINGNESS TO DO THIS GUEST POST ON CAULIFLOWER-LYCHEE CURRY WITH CURRY LEAVES.
COSMOPOLITAN CURRY MANIA- An endeavor to infuse Indian taste into the global palate
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