Cauliflower, about 2 cups, sliced into cross sections no more than ½ inch thick
½ cup flour
1 teaspoon curry powder
½ teaspoon salt
½ teaspoon baking powder
1/3 cup water
oil, for frying
Combine flour, curry powder, salt, baking soda, and water to make a smooth, thick batter. It should not be runny. If it is too thick you can add 1-2 more tablespoons of water, but don’t make it too thin or it won't coat the cauliflower well enough.
Warm ½ inch of oil in a skillet over medium heat. The oil is ready for frying when a drop of batter quickly crisps.
Coat the cauliflower slices in batter and carefully place in the oil. Don’t crowd the pan.
Cook for about 2-3 minutes on each side, until golden brown.
Transfer to newspaper or paper towel to absorb excess oil.