Satyamma's Famous Cauliflower Curry

Page 173

| Course Type: Main Courses

(2 reviews)

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I didn't care for this at all. The curry struck me as sandy, which I blame on the ground coconut. It was also somewhat bitter and unbalanced toward the pungent side of cloves, cumin, and cayenne. My wife thought it showed promise for further experiments (like substituting coconut milk for coconut flakes). I'd start with a new recipe... so we'll average those opinions and call it a 2.

I feel like this is a recipe which shows its age badly. One of the things that struck me is that, in 1977, you probably couldn't get decent curry paste or powder in most supermarkets. In 2011, I'm quite sure I could make curried cauliflower that's just as good or better with off-the-shelf ingredients, and I live in the sticks.

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