Tandoori grey squirrel with Rajasthani spices
by Vivek Singh
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Ingredients
Fresh Meat
4 grey squirrels, skinned, gutted and cleaned
Spices & Dried Herbs
1/2 tsp yellow chilli powder
1/2 tsp turmeric powder
24 cloves
13 green cardamom pods
1 1/2 tsp red chilli powder
4 tbsp of fennel seeds
151g of coriander stalks, chopped
1/2 tsp smoked paprika
2 green chillies
1 tsp cumin seeds
1/2 tsp chaat masala
1 tbsp of fresh coriander, chopped
Store Cupboard
4 1/2 tsp salt
1 tbsp of ginger-garlic paste
2 tbsp of mustard oil
2 tsp black peppercorns
3 1/4 tsp sugar
1/2 tsp black onion seeds
Fruit & Vegetables
2 tbsp of pineapple juice, fresh
1 large onion, sliced
9 garlic cloves, peeled and chopped
2 cucumbers, deseeded and diced into 0.5 cm pieces
1 red onion, chopped
1 carrot, peeled
100g of red radish
2 1/2 lemons, juiced
1 onion, cut into 1cm strips
1 red pepper, sliced into 1/2cm strips
1 yellow pepper, Cut into 1/2cm strips
4 tomatoes, chopped
Salad & Fresh Herbs
1 bay leaf
3 tbsp of coriander seeds
2 sprigs of mint, chopped
1 tbsp of coriander, chopped
Dairy
2 tbsp of ghee
650g of Greek yoghurt
Oils & Vinegars
250ml of white vinegar
6 tbsp of vegetable oil
Beverages
250ml of water