Cauliflower and Bhindi Caldeen
Image: Cauliflower and Bhindi Caldeen Recipe by chef Hussain Shahzad, inspired by Floyd Cardoz Collaboration Masalas
Editor’s note: These recipes are contributed by Floyd’s fans and friends, and not tested by our kitchens. Please send questions to the contributor via their personal account, linked below.
by chef Hussain Shahzad
Executive Chef of O Pedro
This recipe was one of the first few recipes we tested for the opening menu at O Pedro. Chef told me that this was a mild curry not as robust as the other ones out there, and he generally made at home when someone was unwell (it was easy on the tummy!) or just wanted a comforting curry in a bowl with some rice.
The use of chef Floyd’s blend makes this recipe easier to recreate without having to go through the precise process of broiling the spices and then grinding them, which makes for an easy week day meal or a lazy weekend supper!
Visit Hussain on Instagram.
SERVES: 4
INGREDIENTS:
4 Tbsp FC + B&B Goan Masala
3/4th cup chopped onion
3 split green chillies
3 cloves garlic
3 Tbsp sunflower seed oil or any neutral oil
Salt to taste
Sugar to taste
1 can (500 ml) coconut milk
1 head cauliflower
150 gms okra
50 gms cherry tomato
DIRECTIONS
In a blender jar add in the garlic and goan masala blend with 200 ml of coconut milk.
Strain through a fine strainer and reserve.
In a medium saucepan sweat the onions in 2 tbsp oil on a medium heat making sure they don’t caramalise.
Add the turmeric liquid to the saucepan and simmer on low heat add the turmeric leaves and infuse.
Simmer till reduced by half and add the green chillies.
Then follow with the reminder coconut milk
Simmer and season.Reserve the curry for later.it tastes better the following day.
Cut the cauliflower into half and season.
Heat a large sauté pan over moderate heat and sear the cut surface of the cauliflower till golden and finish cooking in the oven at 180c for 10 mins.
Season the okra with salt and oil and grill on a griddle plate or over a charcoal grill till soft and cooked.
In a medium sauce pan reheat the curry add in the cauliflower, grilled okra and cherry tomato.
Taste and season with salt if necessary.
Make the recipe? Don’t forget to share your creation on social media — tag #FloydsFood!
Image: Cauliflower and Bhindi Caldeen Recipe by chef Hussain Shahzad, inspired by Floyd Cardoz Collaboration Masalas
