This emerald Indian mint sauce isn’t as runny or as brilliantly green as the sauce you find in Indian restaurants… but the taste is good. It goes very well with the chicken curry with fenugreek.
Recipe for an emerald Indian sauce
- 3 tbsp thick yoghurt (or – easier – 6 very generous dessertspoons)
- 2 tsp ready-made mint sauce
- good handful chopped, fresh coriander
- 1 tsp caster sugar
- 2 tsp lime juice
- Mix all together and chill.