By Max Halley and Ben Benton
We have our miraculous friend Meera Sodha to thank for this recipe. Do you remember this from The Bhaji Smuggler The mild heat and salty-sour tang of this wonderful sauce, mean that almost anything tastes good once they have met.
Start with a food processor. Add the coriander stalks, peanuts, ground turmeric, green chillies and sugar to the machine and blitz until they are firmly disciplined. Add the lime juice and the coriander leaves and blitz until you have a cohesive nutty looking sauce. Decant to a jar or bottle and store somewhere cold but within easy reach, like the fridge. Dunk anything in it.