Remove the green stalks from the bird’s-eye chillies then chop the chillies thoroughly, leaving the seeds in for that piri-piri kick. Use your fingers or a tea towel to slide the skins off the ...
It is usually served with rice, chapathi, parotta and ghee rice. Cooked using fresh green Kantharis (bird’s eye chilies) gathered from the backyards, the beef fry has a unique aroma and taste from the ...
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