AT A GLANCE
"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."
|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.