- 2 bunches mint leaves
- 1 tbsp chilli flakes
- 100 ml tamarind purée
- 1 tsp salt
- 280 g (1 cup) natural yoghurt
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 2 cups
Process the mint, chilli flakes, tamarind purée, salt and enough water in a food processor to make a smooth paste. Transfer to a bowl and stir in the yoghurt. Serve with extra mint leaves. Store in the fridge for up to 3 days.
Try with the spiced flatbread (methi paratha).
As seen in Feast Magazine, Issue 12, pg76.
Photography by Armelle Habib