Duck Chettinad, Brussels sprout poriyal from The Rise of Indian Food: Recipes Reimagined by Trèsind Studio (page 88) by Himanshu Saini and Liam Collens

  • Brussels sprouts
  • fresh coriander
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    You may use the Tamarind water recipe on page 222, the Ginger garlic paste recipe on page 212, and the Lamb stock recipe on page 215.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Tamarind water recipe on page 222, the Ginger garlic paste recipe on page 212, and the Lamb stock recipe on page 215.

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