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Udipi prawns with Malabar porotta
Fruit and vegetables
2 white
onions
, finely chopped
20 fresh
curry leaves
2 green
chillies
, chopped
2.5cm/1in piece fresh root
ginger
2
garlic
cloves, finely chopped
2 green
chillies
, finely chopped
2.5cm/1in piece fresh root
ginger
, cut into thin strips
1 white
onion
, sliced
¼
pineapple
, peeled, cored and cut into 1.25cm/½in pieces
8 fresh
curry leaves
½
lime
, juice only
Tins, packets and jars
500g/1lb 2oz
plain flour
plain flour
, for dusting
30g/1oz
ghee
, melted
8–10
curry
leaves
200ml/7fl oz
coconut milk
Cooking ingredients
15g/½oz caster
sugar
50g/1¾oz
vegetable oil
3 tbsp
vegetable oil
½ tsp
mustard seeds
½ tsp ground
turmeric
3 tbsp
vegetable oil
1 tsp
fennel seeds
½ tsp ground
turmeric
2 tbsp
vegetable oil
½ tsp
sugar
Dairy, eggs and chilled
2 free-range
eggs
80ml/2½fl oz
milk
Meat, fish and poultry
500g/1lb 2oz raw
prawns
, peeled
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