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Matira curry with courgette paratha
Fruit and vegetables
4 dried whole
chillies
, medium heat, broken in half
4cm/1½in piece fresh root
ginger
, peeled and finely grated
150g/5½oz
watermelon
juice
600–750g/1lb 5oz–1lb 10oz
watermelon
, cut into cubes
4 tbsp
lime juice
fresh
mint
leaves, to garnish (optional)
3 tbsp finely chopped
fresh coriander
, leaves and stalks
1cm/½in fresh root
ginger
, peeled and finely chopped
1 green
chilli
, finely chopped
Tins, packets and jars
100g/3½oz
plain flour
, plus extra for dusting
Cooking ingredients
4 tbsp
vegetable oil
½ tsp
cumin
seeds
½ tsp ground
turmeric
1½ tsp
salt
2 tsp
caster sugar
½ tsp ground
turmeric
1 tbsp toasted
sesame seeds
3 tbsp ghee, melted, or
vegetable oil
200g/7oz
wholemeal flour
or chapati flour
1 tsp
salt
Dairy, eggs and chilled
4 tbsp full-fat plain
yoghurt
, or non-dairy alternative
Other
150g/5½oz courgetti, finely chopped
50g/1¾oz
peas
, thawed if frozen
Back to recipe
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