I love a cooling raita to accompany a hot, spicy curry or slathered over tandoori fish or chicken. You can make this dish with either coriander or mint or dare I say, a combination of both. It’s very easy to make – not to mention pretty delicious.
2 cups fresh coriander (with stalks)
1 small garlic clove
1 cup Greek style yoghurt
salt & pepper
1 tablespoon freshly squeezed lemon juice
In a pestle and mortar, mash the garlic, salt and pepper into a paste. Add the coriander and mash again into a pulp. Stir in the yoghurt and lemon juice into a smooth, light green sauce.
Serve alongside anything Indian! It goes especially well with fried items or just dolloped on top of a hot spicy curry.