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Recipe by: fayÇal
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See below ingredients and instructions of the recipe
2 tb Vegetable oil
1 ts Cumin seeds
1 ts Cardamon seeds
1 tb Poppy seeds
1 ts Black peppercorns
2 Garlic cloves, crushed
1 Inch piece fresh gingerroot,
-grated
2 oz Blanched almonds or unsalted
-cashew nuts, chopped
1/4 c Boiling water
Heat oil in a heavy skillet, add spices and cook over medium heat 5
to 10 minutes, until golden brown, stirring constantly. Add garlic
and gingerroot and cook 2 minutes more, then cool.
Put spice mixture in a blender or food processor fitted with the metal
blade. Add almonds or cashew nuts and water; grind to a smooth paste.
Cover tightly and keep in a cool place for up to 1 month.
From: Steve Herrick Source: [The Book of Curries Indian Foods by
Linda Fraser]
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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