makes approx. 125 g (4 oz)
75 g (3 oz) fresh coriander leaves
4 cloves garlic
40 g (4 tbsp) desiccated coconut
2 fresh green chillies
30 - 45 ml (2 - 3 tbsp) lemon juice
2.5 g (1/2 tsp) salt
2 pinches sugar
1. Chop the sprigs of coriander and throw away the roots and lower stalk.
2. Blend or process the coriander with all the other ingredients until you have a smooth paste.
3. This can be stored in an airtight jar in the refrigerator for a week.
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