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4
Easy
30 min
By Nisha Katona
Published 2017
There is some heat and some spice to this dish. Ironically, it works best when served with mild or subtle main dishes. To reduce the heat, reduce the amount of chilli you use in the opening stages.
In a food processor, blend together the chillies, garlic and coriander/cilantro with a pinch of salt. Add a touch of water if you need to loosen the mixture to allow the processor to produce a fine paste.
Heat the oil in a saucepan over a medium-high heat. Once it starts to shimmer, add the cumin and mustard seeds. As soon as they finish popping but before the cumin seeds turn dark brow