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Persian Gulf prawn curry from Taking Tea in the Medina by Julie Le Clerc and John Bougen

  • chilli powder
  • cinnamon sticks
  • ground cinnamon
  • coriander seeds
  • dried limes
  • fresh ginger
  • limes
  • nutmeg
  • onions
  • paprika
  • canned tomatoes
  • turmeric
  • basmati rice
  • sunflower oil
  • ground cloves
  • cumin seeds
  • cardamom pods
  • tamarind water
  • king prawns

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Notes about this recipe

  • Eat Your Books

    Can substitute fresh limes for dried limes, and lemon or lime juice for tamarind water.

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