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4-6
Easy
Published 2012
These are a perennial favourite. The flavour of the mustard oil and ajwain (carom) seeds is wonderfully intense. The secret of tandoori dishes lies mostly in the marinade, which does everything for you. There’s not much for the cook to do... you could always have a cup of tea and tackle a spot of ironing while the prawns are marinating, I suppose.
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