Pipi Marsala

  1. To make marsala paste, pound all ingredients, except the pipis and oil, in a mortar and pestle until a paste is formed. Alternatively, use a blender.
  2. Fry about 60g of the marsala paste in the oil for 3-4 minutes. Add Pipis and heat through until they open.
  3. Serve garnished with sprigs of coriander.

vegetable, coriander seeds, cumin seeds, cloves, onion, garlic, ginger, tamarind, tumeric, red chillies, red wine vinegar, coconut cream

Taken from www.epicurious.com/recipes/member/views/pipi-marsala-52864991 (may not work)

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