Bhavna’s Coriander Dip
This recipe is from my mum’s friend Bhavna and her incredible Indian cooking and knowledge. I walked past a big bunch of coriander at my local greengrocer and was transported back to her recipe for this coriander dip. It works as a perfect fresh and acidic complement to the aubergine, paneer and cashew curry. This makes more than enough for two people, so you can either keep in the fridge for about a week or freeze for future use (make sure to divide it into an ice cube tray, like pesto, so you don’t have to defrost the whole batch). It works really well with lots of dishes - most recently we’ve been adding it to all of our sandwiches - smoked salmon on rye with coriander dip and pickled pink onions is the best.
Ingredients:
100g bunch of coriander
100g salted and roasted peanuts
Juice of 2 lemons
1 or 2 green chillies
2 tsp caster sugar
1 tsp fine sea salt
Method:
Wash and dry your coriander. Chop off only the very end of the stalks.
Wash your chilli/es, cut off the tops and deseed.
Put the coriander, chillies, peanuts, lemon juice, salt and sugar in the food processor and blitz until smooth.