This Indian green masala is great with fish or chicken.
- 2oz (60g) fresh ginger
- 2 garlic cloves
- 4–6 hot green chile peppers
- large handful of cilantro—leaves and young stems
- 1⁄2 tsp salt
Directions: peel and chop the ginger and garlic; remove the seeds from the chilies and slice the flesh. Put all the ingredients into a food processor and blend to a paste with just a little water. Green masala will preserve for up to 2 weeks in a tightly closed container in the fridge, or it can be frozen for up to 3 months. A less complicated masala can be made without the cilantro, for those who prefer.