Green Poppadom Dip

This has probably been my most requested recipe to do and I am not surprised. It’s one of those recipes where once you learn to make it once, you’ll make it time after time and pair it with absolutely everything.

Most curry houses will use this dip to be served with poppadoms and starters. Most mixed grill pubs will serve something similar to but I have found that the sauce served there are blended up and do include fresh green chillis in with the sauce too. You can do this but I understand not everyone will have a food processor to do this.

Some restaurants will use green food colouring in their dip but this is optional.

I always tend to have a side of this with every single curry I have. I know it sounds bizarre but I love drizzling this all over my curry – especially if it’s a spicy number!

I use Colmans mint sauce for this recipe but any supermarket own brand is okay.

For the ginger and garlic paste, using frozen Taj branded blocks is absolutely fine. I believe you can get these in most major supermarkets.