Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Griddled Papaya with Tamarind, Chilli and Coconut
I’ve been known to serve this as part of a lazy brunch outside – the papaya only gains in flavour from a short stint on the barbecue, and works so well with a sharp tamarind dressing and a good shake of coconut.
|fresh mint leaves, finely chopped|
|fresh red chilli, finely chopped|
|tamarind paste, from a jar (not tamarind concentrate)|
|olive or neutral oil|
|just underripe papayas, halved, seeds removed|
From the book