I had this at a good friend’s lunch party, and it was so
good I had to beg the recipe. Apparently it came from the wife of another good
friend, so it has good provenance (or Terroir, as the other good friend would
say).
115g chopped coriander leaves
3 cloves garlic, crushed
20 cashew nuts
2 green chillies, deseeded
1tbsp sugar
1tsp salt
1tbsp lemon juice
3tbsp canned coconut milk
I don’t know anyone who weighs their coriander leaves. A
large pack from Waitrose is about 100g, so you’re looking for about what you’d
get in a bunch from an Asian grocers. I’m assuming the cashews are unsalted, as
salt is an ingredient, but am not going to beat myself up about this.
Put happy music on – anything from the eighties will do. It’s really quick to make so you could probably
finish the entire thing in about as long as “Walking on Sunshine” by Katrina
& the Waves. It will make you happy, as will this recipe.
Put everything except the coconut in a blender and whizz.
Add the coconut milk – though shake the can first as it will always separate. Slowly
pour in until you get a thick paste.
We dipped home-made bread in this. I would happily have
taken the bowl home on my lap in the taxi when we had it – it is that good. The boy had been playing cricket all day. He said something about 50 for 2, which isn't even English!
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