By Peter Kuruvita
Thinly peel 100 g (3½ oz) young fresh ginger, then finely grate or chop it. Grind to a paste using a spice grinder or mortar and pestle, then mix in ½ teaspoon salt, 2 teaspoons mustard oil and 2 teaspoons lemon juice.
© 2018 All rights reserved. Published by Murdoch Books.