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4
Medium
Published 2017
This recipe, Parsee Poro, comes from the colourful collection of Parsee cuisine that is prevalent in west India. It is often served at breakfast, but can also be enjoyed as a first course, with naan bread, and drizzled with a tomato relish.
Separate the eggs and beat the whites until soft peaks form. Add the yolks and salt and blend well.
Divide the spring onions, red chillies and chopped coriander into four equal portions.
Heat 15ml/