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Golda chingri malaikari with anaras jhal chutney
Fruit and vegetables
2
onions
2 tbsp
ginger
paste
1 tbsp
garlic
paste
3 green
chillies
3 dried red
chillies
, broken in half
2.5cm/1in piece fresh root
ginger
, peeled and grated or cut into thin slivers
1 sweet
pineapple
, skin cut off and flesh cut into small cubes with any juice reserved
Tins, packets and jars
4 tbsp
ghee
2 x 400ml tins thick
coconut milk
freshly cooked basmati
rice
, to serve
Cooking ingredients
2 tsp ground
turmeric
2.5cm/1in piece
cassia bark
2 green
cardamom
pods
2
cloves
2 tbsp
vegetable oil
2
bay leaves
2 tsp mild
chilli powder
½ tsp
caster sugar
1 tbsp
vegetable oil
2 Indian
bay leaves
(tej patta)
2 tbsp
caster sugar
, plus extra if needed
1 tsp
rock salt
, plus extra if needed
Meat, fish and poultry
1kg/2lb 4oz large raw
prawns
, rinsed, peeled and heads left on
Other
2 tsp salt
100ml/3½fl oz warm water
Back to recipe
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