Fragrant and full of flavour, serve this traditional accompaniment alongside your favourite cool-weather curry.
Serves: 4
INGREDIENTS
½ cup each packed mint and coriander leaves
½ cup desiccated coconut
2 long green chillis, roughly chopped
1 spring onion, roughly chopped
¼ teaspoon ground cumin
1 teaspoon caster sugar
1 tablespoon lime juice
½ teaspoon sea salt
METHOD
Place all the ingredients in a food processor and blend to a coarse paste. Makes about 1 cup.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.