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olivemagazine.com
Golda chingri
ratings
· 45min
· Gluten free · 4-6 servings
Fragrant garam masala pairs with coconut milk to create a creamy, spiced sauce for fried prawns. This recipe comes from Lila Di at London's Soho restaurant, Gunpowder
Essen
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olive magazine
99k followers
Ingredients
Seafood
• 1 kg Tiger prawns, raw
Produce
• 1 tsp Chilli, red powder
• 4 large cloves Garlic
• 1 thumb-sized piece Ginger
• 3 Long green chillies
• 2 Onions
• 2 Potatoes, large
Canned Goods
• 400 ml Coconut milk
Pasta & Grains
• 1 Basmati rice
Baking & Spices
• 1 tbsp Caster sugar
• 1 tbsp Garam masala
Oils & Vinegars
• 200 ml Sunflower oil
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