This mild masala paste, rich jewel-green in colour, is tangy with fresh mint and coriander leaves. It makes a wonderful addition to shrimp, poultry and vegetable dishes, especially those containing coconut milk, or as an addition to a simple dhal.

Recipe for Green Masala

Ingredients:
1 tsp fenugreek seeds
10 green caramoms
6 cloves
2 tsp ground turmeric
2 tsp salt
4 cloves garlic, crushed
2 inch piece of fresh ginger, peeled and finely grated
50 g/2 oz mint leaves
50 g/1 oz cilantro leaves
green chiles, to taste, seeded and finely chopped (optional)
1/4 cup cider vinegar
1/4 cup sunflower oil
1/4 cup sesame oil

Preparation:
Soak the fenugreek seeds in water overnight

Next day, bruise the cardamoms and dry-fry them with the cloves until they give off a rich aroma. Grind these spices to a powder and combine with the turmeric and salt.

Drain the fenugreek seeds, place them in a blender with the garlic, ginger, mint coriander leaves, green pepper and the vinegar. Blend the mixture to a purée, then add the salt and ground spices.

How make you your green masala?

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