This east Indian / Bengali recipe is a great accompaniment for any curry but I particularly like it with less spicy fish dishes, it goes very well with lightly spiced salmon for example.
It is not dissimilar to wasabi, both in colour and flavour. The sweetness of the peas is balanced by the mustard oil and chilli.
Ingredients - serves 4
300g fresh or frozen peas
2.5cm fresh ginger, peeled and finely chopped
3 garlic cloves, finely chopped
3 green chillies - I use birds eye
1/2 tsp salt
1/2 tsp sugar
1 1/2 tbsps mustard oil
1/2 tsp mustard seeds
10 fresh curry leaves plus a few extra for garnish
Juice of 1/2 lime
Put everything except the mustard seeds, curry leaves and a 1/2 tablespoon of mustard oil in a food processor and blitz to a smooth puree (2 to 3 minutes). Transfer to a bowl.
Heat the remaining mustard oil in a frying pan and then add the mustard seeds and curry leaves. When they begin to pop and crackle take them off the heat and pour over the pea puree. Mix thoroughly, check the seasoning and then squeeze over the lime juice. Serve in small bowls with a couple of curry leaves as garnish.
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