Photograph: Martin Poole
- 100 g fresh coriander
- a small handful of fresh mint
- 2 plump green chillies, halved and deseeded
- 10 g root ginger, peeled and roughly chopped
- 4 spring onions, trimmed and cut into short lengths
- 1 tbsp lemon juice
- 2 tsp caster sugar
- 0.25 tsp fine sea salt
- 3 tbsp natural yogurt
Trim the coriander, leaving at least 5cm of the stalks to boost the flavour. Wash well, shake off any water and transfer to a food processor.
Rinse the mint and strip the leaves from the stalks – you should end up with about 30 leaves.
Put the mint leaves in a food processor with the coriander; add the chillies, ginger, spring onions, lemon juice, sugar, salt, yogurt and 3 tablespoons of cold water.
Blend to a bright green purée. Spoon into a serving bowl or cover and chill in the fridge.
Get ahead: it will keep for 3 days, but stir well before using.
This recipe is adapted from The Hairy Bikers' Great Curries by Si King and Dave Myers