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Indian-spiced seafood wrap with date chutney
Fruit and vegetables
1 tbsp dried
fenugreek
leaves
3
garlic
cloves, finely chopped
1 tbsp finely chopped fresh root
ginger
2 tsp ground
coriander
1 tbsp dried red
chilli
flakes
1
lime
, juice only
1
shallot
, chopped
1
garlic
clove, finely chopped
10
curry leaves
, deep-fried
1 red
chilli
, sliced
fresh coriander
sprigs
Tins, packets and jars
2 tbsp
tamarind
paste
50–100ml/2–3½fl oz
tamarind
paste
Cooking ingredients
1 tsp ground
cumin
2 tsp
salt
1 tsp ground
turmeric
1 tsp
garam masala
1 tbsp Kashmiri
chilli powder
2 tbsp
cornflour
3 tbsp
gram flour
4 tbsp
olive oil
2 tbsp
vegetable oil
1–2 tsp cider
vinegar
100ml/3½fl oz runny
honey
12 Medjool
dates
, stones removed and chopped
1
cinnamon
stick
pinch ground
cumin
pinch ground
cloves
pinch
allspice
200g/7oz
self-raising flour
, plus extra for dusting
½ tsp
baking powder
pinch
salt
Dairy, eggs and chilled
200ml/7fl oz plain
yoghurt
2 tbsp mint
yoghurt
(mix natural
yoghurt
with finely chopped fresh mint to taste)
Meat, fish and poultry
6 raw king
prawns
, heads removed, shells removed, de-veined
1
squid
, prepared and cut into rings
2 king
scallops
, shucked and cut in half
Other
oil, for deep-frying
1 tbsp black onion seeds
Back to recipe
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