RecipesSide dishesVegetarian

Indian Herb Sauce

by Susann
written by Susann 1.5K views

HOMMAGE FOR MIMI, RIP

The sauce can then be used with naan bread, rice, prawns, lamb or tofu.
 

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 5 to 8 Spring Onions
  • 1 bunch Coriander
  • ½ Thai Basil Bundle
  • 15 young Ocras
  • 1 Bunch Smooth Parsley
  • Ghee butter
  • Tamarind Pulp
  • Water
  • 300g Chopped Pelati (Tomatoes)
  • Season with Salt, Garam Massala, a Handful of Mustard Seeds and hot Curry Powder

Instructions

  1. Cut or chop the Spring Onions with its Cabbage, the Coriander,  the Thai Basil, the Parsley and the ocras
  2. Brown everything in Ghee butter.
  3. Deglaze with Tamarind Pulp, Water and the Pelati (Tomatoes)
  4. Season with Salt, Garam Massala, Mustard Seeds and the Hot Curry Powder and boil down for 2 hours