5 from 1 review 8 cups/1.9 L water fine sea salt 2 Tbsp freshly ground black pepper 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground turmeric 1 Tbsp tomato paste 2 tsp tamarind paste 4.5 oz/130 g fresh baby spinach or mustard greens 1 bunch fresh cilantro, tender stems and leaves 1 bunch fresh tarragon, tender stems and leaves 6 scallions, trimmed, both green and white parts 1 fresh green chilli such as serrano, jalapeno, or bird’s eye 4 garlic cloves 1/4 cup/60 ml fresh lime juice 1/4 cup/60 ml neutral vegetable oil such as grapeseed 1 Tbsp black or brown mustard seeds 12 to 15 fresh curry leaves
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