Jamie Magazine
By Peter Begg
Ingredients
250g preserved lemons
2 fresh green chillies
a few sprigs of fresh coriander
vegetable oil
1 tablespoon black mustard seeds
1 tablespoon grated ginger
75g hot curry paste
1 tablespoon tomato purée
2 limes
8 shop-bought poppadoms
Method
- Drain and cut the preserved lemons in half, removing any seeds. Chop finely and set aside. Finely chop the chillies, and pick and finely chop the coriander.
- Heat a saucepan to a medium heat, and add a splash of oil. Add the mustard seeds and when they pop, add the ginger, chilli, curry paste and tomato purée. Stir and fry for a moment before adding the chopped lemon, the zest and juice from the limes and the coriander. Season, cook for a minute, transfer to a bowl and allow to cool before serving with poppadoms and a cold beer.
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