- 2 bunches coriander, roughly chopped
- 2 long green chillies, roughly chopped
- 2 tbsp tamarind water*
- 1½ tsp ground cumin
- 2 cm-piece ginger, chopped
- 60 ml (¼ cup) lemon juice
- 1 bunch mint leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes ½ cup
Place coriander, chillies, tamarind water, cumin, ginger and lemon juice in food processor and process until smooth. Add 1 tbsp water and gradually add mint leaves, processing between each addition, until thick and smooth; add more water if necessary.
* Substitute tamarind purée, available from selected supermarkets.
As seen in Feast magazine, Issue 11, pg85.
Photography by Jason Loucas.