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"These are classic ingredients and exactly what I use - I crush my mixture in a mortar and pestle to afine consistency so it clings nicely to the bread and oil - addictive! Be sure to use a firm bread."
Nov 13, 2004 on Food.com
"I tried this recipe and really enjoyed it - I left out cilantro as this is too 'asian' in flavour and added a pinch of nutmeg and star anise plus an extra spoon of gayenne pepper. Served with garlic roti bread. "
Nov 12, 2004 on Food.com