Name: Malai Jhingri Poppadoms
Yield: Makes 40
Cuisine: India
Ingredients: A pinch of saffron, ground with a tablespoon of warm water; Juice of ½ a lime; 350g/12oz raw tiger prawns; 1stick of cinnamon, broken up; 3 cardamom pods, bruised; 1 red onion, chopped; 1 teaspoon cumin seeds; Sea salt; 2 teaspoons ground turmeric; A glug of groundnut oil or ghee; 1 fresh red chilli, chopped; 3 tablespoons freshly grated coconut or unsweetened desiccated coconut; 2 tablespoons chopped fresh coriander; 40 mini poppadoms; 1 tablespoon freshly grated fresh ginger; 2 whole dried chillies, snapped in half; 1 teaspoon sugar; 1 tablespoon tomato purée; 150ml/5fl oz coconut milk

Preparation info

Makes
40

Difficulty
Easy

Appears in

Around the World in 80 Dishes

By David Loftus

Published 2012

About

When I try to imagine Mrs Aouda, the love of Fogg’s life, I think of Ravinder Bhogal. Elegant, beautiful and poised, she’s the ideal person to offer a recipe as we begin to plan our departure from Indian shores. There is a popular saying in Bengal: ‘Fish makes a Bengali’. For them, the scent of seafood cooking is a memory of home. Poppadoms are normally a quick filler, but here they are tran