prep
10 minutes
difficulty
Easy
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 2 bunches coriander leaves
- 350 g chopped long green chillies
- 15 chopped garlic cloves
- 12 small roughly chopped dried chillies
- 1 tsp ground cumin
- ½ tsp ground cloves
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp hawij (see Note)
- ½ tsp ground cardamom
- 80 ml olive oil
Instructions
Process the coriander leaves, chopped long green chillies and 160 ml water in a food processor until finely chopped. Add the chopped garlic cloves, chopped dried chillies, ground cumin, ground cloves, pepper, salt, hawij and ground cardamom and process until smooth. Transfer to a bowl and stir in 2 tbsp olive oil until combined.
Place in an airtight container and cover with another 2 tbsp olive oil. Seal and refrigerate for up to 1 month or freeze for up to 2 months. Makes 2½ cups.
Note
Hawij is a Yemeni spice mix that is available from Middle Eastern food shops. Alternatively, make your own by combining 3 tbs each of ground black pepper and ground cumin, 1 tsp ground cardamom, 2 tsp ground turmeric and 1 tbs ground coriander.
As seen in Feast Magazine, Issue 15, pg146.
Photography by Sean Fennessy
As seen in Feast Magazine, Issue 15, pg146.
Photography by Sean Fennessy
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
