Shrimp, squid, or fish balls (Kolmi na kavab) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 99) by Niloufer Ichaporia King

  • chickpea flour
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  • green chiles
  • Show all ingredients...
  • Serves : 4-8

  • EYB Comments

    Can substitute squid, snapper or cod for shrimp; potato or fine breadcrumbs for chickpea flour; grapeseed, sunflower oil or peanut oil as oil for deep frying; and "Ginger-garlic paste" recipe on P36 for store-bought paste. This recipe is part of the "Sunday lunch" menu on P282.

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

Accompaniments: Eggplant stew (Vengna ni buriyani)

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

    Can substitute squid, snapper or cod for shrimp; potato or fine breadcrumbs for chickpea flour; grapeseed, sunflower oil or peanut oil as oil for deep frying; and "Ginger-garlic paste" recipe on P36 for store-bought paste. This recipe is part of the "Sunday lunch" menu on P282.

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