Gobi manchurian

Method

• step 1

  Cook the florets in a pan of boiling water for 2 mins. Drain well, then put on a baking tray in a single layer. Put the marinade ingredients in a large bowl, mix well, then add the florets. Stir to coat, cover and set aside to marinate for 30 mins.

• step 2

  Heat the oil in a karai or deep saucepan to 180C. Combine the coating ingredients with ½ tsp salt and some black pepper, then slowly add 140ml water to make a smooth batter. Remove the florets from the marinade using a slotted spoon, and toss in the mix until well coated. Carefully lower a few florets into the oil and fry for 3-4 mins until golden brown. Remove to a plate lined with kitchen paper using a slotted spoon to drain. Repeat until all the florets have been fried.

• step 3

  For the gravy, heat the oil in a pan over a medium heat and stir-fry the garlic for 30 seconds, ensuring it doesn’t burn. Add the chillies and onions, and continue to stir-fry for 1 min. Add the peppers, turn the heat up to high and cook for 2 mins. Add the soy, ketchup and chilli sauce, stir and cook for 1 min more.

• step 4

  When ready to serve, reheat the gravy over a low heat, then toss in the fried florets to coat. Arrange on a serving dish, then garnish with the extra coriander and spring onion.