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phulkopir malaikari or cauliflower stewed in coconut milk

If you love cauliflower, then this is for you. Though it may sound little different, but if you are a Bong / Bengali then you might have guessed it, that this recipe of cauliflower is an adaptation of another signature dish of Bengal ” chingri malaikari” or shrimps in coconut milk. Unlike sea foods where coconut seems to marries so well that it becomes most delectable combo in the cuisine world, cauliflower with coconut will take you by surprise and you will love every bit of it.

One of my most favored way to have cauliflower is to marinate them with yogurt and spices, then roast in an oven or griddle on stove top, this way the cauliflower florets drinks less oil and you can relish on the smoky flavor of roasted cauliflowers with its spicy and tangy taste. Shifting from there in total contrast is this recipe with its subtle flavor and hint of sweetness gifted by coconut milk, cauliflowers seems to get a new leash of life. Wait !!! if that sounds little exaggeration to you, then try it for yourself and do let us know your opinion.

Ingredients:

Cauliflower : 1 medium

Spice mix : roast 1 tsp cumin seeds, 3-4 cloves, 1-2 green cardamom, 1 mace, 1 inch cinnamon stick, 1-2 dry red chillies and a piece of ginger about an inch. Cool them slightly before grinding it to a paste with little water.

Red chilli powder : 2 tsp
Cumin powder : 2 tsp
Black pepper freshly crushed : 1 tsp
Grated coconut : 1/4 cup
Coconut milk : 1 1/2 cup
Nutmeg powder : 1/2 tsp
Oil : for frying

Method :

Wash and cut the cauliflower florets in medium size and sprinkle salt over it. Keep it for some time before frying it in hot oil or you can roast it in the oven like I did.

Heat some oil in the pan and add the spice mix, fry them until it changes color. Add the grated coconut and mix well.

Add the cumin and red chilli powder, freshly grated black pepper and mix well. Let it fry for couple of minutes and next add the roasted / fried cauliflowers. Coat them well with the spices,check the salt and seasonings and add the coconut milk.

Lower the heat and let the cauliflower simmer in coconut milk for 10 minutes or until cooked.

Garnish with some grated coconut and serve hot over a bed of rice.