Tender coconut kushiyaki, yuzu rasam from The Rise of Indian Food: Recipes Reimagined by Trèsind Studio (page 83) by Himanshu Saini and Liam Collens

  • fresh coriander
  • curry leaves
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Coconut marinates for 1 hour. You may use the Green curry paste recipe on page 212, and the Garam masala recipe on page 211.

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Notes about this recipe

  • Eat Your Books

    Coconut marinates for 1 hour. You may use the Green curry paste recipe on page 212, and the Garam masala recipe on page 211.

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