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Kolmi na kavaab (Parsee-style prawn kebabs)
Fruit and vegetables
4–5 dried red
chillies
, broken into pieces and seeds removed
2–3
onions
, finely chopped
2.5cm/1in piece root
ginger
, finely chopped
4–5
garlic
cloves, finely crushed
2–3 green
chillies
, slit, seeds removed (optional)
500g–600g/1Ib 2oz–1lb 5oz
tomatoes
, finely chopped or pulped in the blender (or use 450g passata)
1 tbsp (or 5cm/2in piece) raw cane sugar, such as jaggery or muscovado
1 tbsp chopped
fresh coriander
2
red onions
, chopped
5–6 slender green
chillies
, stems removed and cut into pieces
handful
fresh coriander
leaves, roughly chopped
5–6 large
garlic
cloves, peeled and roughly chopped
2.5 cm/1in piece root
ginger
, washed and cut into small pieces
12–15 fresh
mint
leaves
1 tbsp
lime juice
1 tsp ground
coriander
Tins, packets and jars
1 tbsp
tamarind
pulp
Cooking ingredients
2–3 tbsp
oil
6cm/2½in
cinnamon
stick, broken into 2
1–2 tbsp
vinegar
(such as cider
vinegar
or cane
vinegar
)
salt
, to taste
½ heaped tsp ground
turmeric
1 tsp ground
cumin
1 tsp Kashmiri
chilli powder
1 tsp
salt
½ tsp
garam masala
(optional)
Meat, fish and poultry
400g/14oz raw
prawns
, roughly peeled and deveined
Other
oil for frying, plus 1 tbsp oil to grease your palms
3 slices white
bread
, edges removed and cut into small pieces
Back to recipe
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