Coriander yoghurt sauce

Name: Coriander yoghurt sauce
Yield: Makes 250 ml
Cuisine: Indian
Ingredients: 2 tablespoons spearmint leaves; 250 ml plain thick yoghurt; 2 teaspoons diced red onion; 2 green bird’s-eye chillies; 1 teaspoon strained lime juice; ⅓ cup coriander leaves; 2 teaspoons fish sauce; 1 teaspoon minced ginger

Preparation info

Makes
250 ml

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This sauce is one of my favourites, as you will see by the number of times I use it to accompany various dishes in this book. It has its origins in India and is known there as podina, of which there are many varieties and interpretations. It goes particularly well with fried food, spiced meats and pastries.

Ingredients

⅓ cup coriander leaves
2 tablespoons spearmint leaves
2

Asia
India
Sauce
Fish course
Pescatarian
Gluten-free

Method

Chop herbs and chillies. Blend all ingredients except yoghurt to a paste in a food processor. Add yoghurt and pulse only until mixture comes together. Do not overwork or yoghurt will split and make the sauce too thin. Refrigerate for up to 2 days.