Serve this cold sauce with fish or indeed lamb, or as a dip with sticks of cucumber and florets of cauliflower as dippers.
This recipe forms a part of the Grilled Snapper and Zucchini with Mint Raita recipe.
125ml (1/2 cup) Greek style yoghurt
1/4 tsp garam masala
1/4 tsp mustard seeds (toasted and ground)
1 tsp finely grated lemon zest
3 tbsp sliced mint leaves (firmly packed)
flaky sea salt
freshly ground black pepper
- Place yoghurt, garam masala, mustard seeds, lemon zest and mint, with salt and pepper to taste, in a bowl and mix together. Refrigerate till ready to serve and serve at room temperature.