Prep 5 mins
Cook 0 mins
This is Nigella's recipe and is really delicious. I serve it as a side to Indian meals, or as a dip with poppadoms. I use 5 chilis which gives it a nice kick but does not burn the palate.
- 1 -5 green chili, chopped and de-seeded
- 1 inch fresh ginger, peeled and chopped
- 4 garlic cloves
- 75 g creamed coconut
- 200 g coriander
- 4 sprigs mint, destalked
- 1⁄2 teaspoon salt
- 1 pinch caster sugar
- 3 limes, juiced
- Put the chilies, ginger, garlic and creamed coconut into a food processor and make into a paste.
- Add the coriander and mint and pulse until they are blended.
- Add the salt and sugar. With the motor still running, pour the juice of 2.5 of the limes down the funnel, processing to mix thoroughly. Taste to see if the juice of the other.5 lime is needed.
- This can be kept for up to a month in a sealed jar in the fridge. It will solidify due to the creamed coconut, but can be restored by bringing back to room temperate, blitzing and adding a little more lime juice if needs be.
this is good, practically autenthic! I would suggest instead of the lime juice one can add a few slices of peeled and chopped green mango and pulse with the other ingredients.