- 1 MANGO, peeled and pitted
- 1/2 CUP
CREAM,
whipped
- 1 TBSP
RED CURRY PASTE
- 1/2 TBSP CHILI POWDER
- 25 GRAM PISTACHIOS, chopped
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- 4 TOMATOES
- 2 GREEN PEPPERS
- 2 CLOVES GARLIC, chopped finely
- PIECE OF GINGERROOT, grated
- JUICE OF 1/2 LEMON
- 1/2 TSP CAYENNE PEPPER
- 2 TBSP DRIED SHRIMP
- 1 TBSP GREEN CORIANDER, chopped
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Puree the mango. Add all other ingredients, stir well and
put in the fridge for one hour before serving. Nice with veal and fried beef.
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Put the tomatoes and peppers under grill and grill until they begin to turn
black. Turn them around and grill the other side until it turns black. Peel
the tomatoes. Puree
the tomatoes and green pepper with the garlic, gingerroot, lemon juice,
cayenne pepper and salt to taste in a food processor. Stir in the dried shrimp
and the coriander. This sauce tastes good with
momos.
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