Recipe
If you’re wondering what the heck this dish is, and you clicked on it just because the name contains a lot of delicious words that resonate with you — well, your curiosity and intuition have served you well …
You will need
Serves 4
- 1 cup pearl couscous
- 1/2 teaspoon ground fenugreek
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 2 tablespoons rice flour
- 300 ml of vegetable oil for frying
For the dipping sauce:
- 100 ml of coconut yoghurt
- 1 tablespoon garlic pickle
Recipe: Simon Toohey
Directions
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Step 1
Place the couscous in a pot with cold water and cook until soft. Meanwhile whisk together the spices and flour in a large bowl. Strain couscous from the water and add to the bowl of spices, incorporating it all until it has thickened.
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Step 2
Grease a tupperware container or moulds by oiling it around the bottom and edges. Place in the fridge until cold and set.
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Step 3
Remove once set and cut into length, cubes, or little smushed handfuls if you’re going for a rustic look, totally up to you.
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Step 4
Pour the frying oil into a large pan and heat to around 170–180°C. Gently drop these lil clusters into the oil and fry until golden brown on the outer edges! Remove and let drain for a moment on a wire rack or paper towels.
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Step 5
Mix together the pickle and the yoghurt in a small bowl until well combined. Serve this alongside your garlic clusters for dipping, and enjoy!
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Recipe: Simon Toohey
