Serves four. Ready in a few minutes.
Creamy Indian condiment with a kick.
Half mug dried coconut / tsp grated ginger / tsp lemon juice / fine chop one small green chili (deseed if preferred) / fine chop two tbsp fresh coriander / half tsp black mustard seeds / pinch chilli flakes / ten curry leaves / two tsp coconut oil / a pinch of sea salt
+ Soak the dried coconut in a pint of boiling water for five minutes, then drain.
+ Meanwhile, heat coconut oil in a small frying pan and add mustard seeds, once hot. Set pan aside as soon as the seeds start to pop.
+ Add everything but the coriander and mustard seeds to a blender. Blitz for a couple of seconds.
+ Combine with coriander, mustard seeds and oil, with an optional squeeze of lemon.
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