For the cauliflower fritters, bring a pan of water to the boil. Add the cauliflower florets and boil for 3-4 minutes, or until just tender. Drain well, then refresh in cold water and drain again. Set aside. In a bowl, beat the egg and milk together. Add the salt and flour and beat until the mixture forms a smooth batter. Heat the vegetable oil in a deep, heavy-based pan so that it reaches two-thirds of the way up the pan and heat until a breadcrumb sizzles and turns brown when dropped into it. Dip the drained cauliflower florets into the batter, then carefully lower them into the hot oil, in batches if necessary. Deep fry for 3-4 minutes, or until crisp and golden-brown, then carefully remove them from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with any remaining cauliflower florets. For the curried mayonnaise, mix the mayonnaise and curry paste together in a small bowl until well combined. To serve, place the curried mayonnaise into a deep bowl and place on a large serving dish. Arrange the cauliflower fritters around the curried mayonnaise. Sprinkle over the chopped coriander leaves and serve.