February 24, 2013 by dgarnett2013
Pickled Cauliflower and Peas: Cinnamon Soho in Telegraph Magazine
Have it with dahl, pilaff rice or kichri
Serves 2 generously or 4 meanly
- ½ cauliflower head, cut into 1cm florets
- 2 tbsp vegetable or corn oil
- 1 tsp cumin seeds
- ½ tsp black onion seeds
- ½ tsp fennel seeds
- 2cm piece of ginger, peeled and finely chopped
- 3 green chillies, slit and finely chopped
- ¼ tsp sugar a pinch of turmeric
- 2 tbsp white wine vinegar or cider vinegar
- 50g fresh coriander, chopped
- 150g petit pois or green peas
Heat the oil in a frying–pan with a lid, add the cumin seeds and let them crackle.
Then add the onion seeds, fennel seeds, ginger and chilli and then the cauliflower.
Stir on high heat for a minute or two; add half a teaspoon of salt, the sugar, turmeric and vinegar.
Stir to mix, then cover with a lid, reduce heat and allow the cauliflower to cook in its own steam for two to three minutes.
Remove the lid, add the coriander and peas and heat. Divide the kedgeree among four plates and serve with the pickled cauliflower on top.
For prawns: Heat chopped chilli and garlic in a frying pan, then add prawns and cook till they have turned pink.
- a pinch of ground turmeric
- 3 tbsp ghee or clarified butter
- ½ tsp cumin seeds
- 4 cloves of garlic, finely chopped
- 1 large onion, chopped
- 1cm fresh ginger, finely chopped
- 2 green chillies, finely chopped
- 75g basmati rice, boiled
- 2 tbsp sprouted green moong lentils
- 1 tomato, deseeded and cut into 1cm dice
- 2 tbsp chopped fresh coriander
- the juice of 1 lemon
To make the kedgeree, wash the yellow moong lentils, put them in a pan with 400ml water and the turmeric and bring to the boil. Simmer for about 20 minutes, until the lentils are tender and all the water has evaporated. Remove from the heat and set aside.
Heat two tablespoons of the ghee or clarified butter in a pan; add the cumin seeds and garlic. Cook until golden.
Add the onion and sauté until it begins to colour, then stir in the ginger and green chillies and cook for a minute.
Stir in the yellow lentils and one and a half teaspons of salt, and then fold in the cooked rice.
Add the sprouted green lentils, tomato and fresh coriander and stir over a low heat for three to four minutes. Finish with the remaining tablespoon of ghee and the lemon juice. Keep warm.